One-Pan Amish Oven-Fried Chicken and Potatoes Step-by-step instructions

Before you start

Before you start, heat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper. Pat the chicken dry with paper towels to help the flour stick and promote crispiness. Halve the baby potatoes if they are larger than a golf ball.

Measure out the flour, paprika, salt, and pepper, and have the melted butter ready in a small pitcher or measuring cup. You’ll also want a small ramekin for the seasoned flour, making it easy to sprinkle evenly over the pan.

Instructions

Prepare and Arrange

1. 1Prepare the Pan and Season the Flour
   Heat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper. In a small bowl, stir together the all-purpose flour, paprika, kosher salt, and black pepper. Transfer the seasoned flour to a small ramekin or dish for easy sprinkling.
   Look for The flour mixture should be evenly blended and lightly fragrant with paprika.
   Tip Use a fork to combine the flour and spices thoroughly so there are no lumps.
2. 2Arrange Chicken and Potatoes
   Place the chicken thighs and drumsticks on the prepared sheet pan in a single layer, leaving space between pieces. Scatter the halved baby potatoes around the chicken, also in a single layer, tucking any cut sides down for even browning.
   Look for The pan should look full but not crowded; each piece of chicken and each potato should touch the pan.
   Tip If the pan is too crowded, use two pans or cook in batches to ensure crispness.

The sheet pan is lined with parchment, and the seasoned flour is ready in a small bowl. The chicken and potatoes are arranged in a single layer, with the chicken skin-side up and the potatoes cut-side down. The pan looks full but not overcrowded, and there is space between each piece for air to circulate.

Season and Butter

3. 3Sprinkle with Seasoned Flour
   Sprinkle the seasoned flour mixture evenly over the chicken and potatoes. Use a spoon or your fingers to distribute it lightly, making sure the flour reaches all surfaces. The flour will help create a crispy coating as the chicken renders its fat.
   Look for A light, even dusting of flour should cover the chicken skin and potato cut sides.
   Tip Don't rub the flour in; just let it sit on the surface so it crisps up in the oven.
4. 4Drizzle with Melted Butter
   Drizzle the melted butter evenly over the chicken and potatoes. Use a small pitcher or measuring cup to pour it in a thin stream, aiming to coat the flour-dusted surfaces. The butter will help the flour turn golden and crisp during baking.
   Look for The butter should create a sheen over the flour, but not pool excessively in the pan.
   Tip If the butter pools, tilt the pan to spread it, or use a pastry brush to coat the pieces.

The seasoned flour is sprinkled evenly over the chicken and potatoes, creating a light, even dusting. The melted butter is drizzled over everything, giving the pan a glossy sheen. The flour is not rubbed in, and the butter has not pooled excessively—just enough to moisten the coating.

Bake and Finish

5. 5Bake Until Golden and Cooked Through
   Bake the chicken and potatoes for 50 to 55 minutes, until the chicken skin is deep golden and crisp and the potatoes are tender and browned at the edges. The chicken is done when an instant-read thermometer inserted into the thickest part of a thigh or drumstick (without touching bone) registers 165°F (74°C).
   Look for The chicken skin should be crackling and golden, and the potatoes should be easily pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken browns too quickly, cover loosely with foil for the last 10 minutes.
6. 6Rest and Serve
   Remove the sheet pan from the oven and let the chicken and potatoes rest on the pan for 5 minutes. Use a metal spatula to lift the chicken and potatoes onto a serving platter, scraping up any crispy bits from the parchment. Serve hot.
   Look for The chicken should release easily from the parchment, and the potatoes should be golden and crisp.
   Tip The resting time lets the juices redistribute so the chicken stays moist.

After 50 to 55 minutes, the chicken skin is crackling and golden brown, and the potatoes are tender with crispy edges.

An instant-read thermometer registers 165°F (74°C) in the thickest part of the chicken. The pan has a savory, buttery aroma, and the chicken releases easily from the parchment with a spatula.

Common mistakes

One common mistake is overcrowding the pan, which traps steam and prevents the chicken from crisping. Use a large sheet pan and leave space between pieces. Another issue is not drying the chicken thoroughly—excess moisture can make the flour coating soggy.

Also, don’t skip the parchment paper; it prevents sticking and makes cleanup easy. Finally, be sure to check the internal temperature of the chicken, as visual cues alone can be misleading, especially with dark meat.

How to tell it’s done

The chicken is done when the skin is deep golden brown and crisp, and an instant-read thermometer inserted into the thickest part of a thigh or drumstick (without touching bone) reads 165°F (74°C).

The potatoes should be fork-tender and golden at the edges, with a slightly crispy exterior. If the chicken browns too quickly, cover the pan loosely with foil for the last 10 minutes of baking. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

• Poultry: 165°F (74°C) in the thickest part