This one-pan Chicken and Potato dinner recipe is so delicious, you’ll want to make it weekly! Chicken, potatoes, and onions are roasted in classic Cypriot flavors (olive oil, tomatoes, cinnamon, and black pepper) until juicy and tender. Make this no-fuss chicken recipe for Sunday family dinner or meal prep it for the week! (Paleo & Whole-30)
Add the potatoes, carrots, and onions to your baking pan. Make sure that you use a large enough baking pan so that all of the vegetables are arranged in a single layer. Make wells where you will be placing the chicken, and then add the chicken to the pan.
Drizzle the olive oil over all of the ingredients. Then, add the crushed tomatoes and top with cinnamon, black pepper, and salt. Use your hands (or two large spoons) to mix everything together. Make sure that all of the potatoes and chicken are coated with the oil/tomatoes.
Place the baking pan into the preheated oven for 1 hour, or until the chicken is cooked through and the potatoes are fork-tender. Check to make sure the internal temperature of the chicken has reached 165 degrees F before removing from the oven.
Serve hot.
Notes
* Watch this video to learn how to quarter a chicken. You can also roast the chicken whole, butterfly it, or use bone-in chicken breasts/thighs.This recipe is gluten free, dairy free, refined sugar free, Paleo, and Whole 30.Meal Prep: You can easily meal prep this recipe and enjoy it all week long! Place potatoes in meal prep containers and top with a piece of chicken. You can add some roasted broccolini, brussels sprouts, green beans, etc as a side.