One-Pan Amish Oven-Fried Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, don’t move the pieces during baking. Leave them undisturbed so the coating can set and brown.

If you want extra crunch, you can turn on the broiler for the last 2 to 3 minutes, watching carefully to prevent burning. The potatoes will also benefit from a quick broil to crisp up their edges even more.

To make cleanup even easier, use a nonstick sheet pan or a silicone baking mat instead of parchment. If you’re cooking for a crowd, double the recipe and use two sheet pans, rotating them halfway through baking.

Leftovers can be stored in the refrigerator and reheated in the oven or air fryer to bring back the crispiness.

Variations

• Spicy Oven-Fried Chicken: Add 1/2 teaspoon cayenne pepper and 1 teaspoon garlic powder to the seasoned flour for a spicy kick. Serve with a cooling ranch or blue cheese dip.
• Lemon-Herb Version: Stir 1 tablespoon chopped fresh thyme and 1 teaspoon lemon zest into the seasoned flour. Drizzle the butter mixed with 1 tablespoon lemon juice over the chicken before baking.
• Smoky Paprika Swap: Replace the sweet paprika with smoked paprika for a deeper, smoky flavor. Add 1/2 teaspoon onion powder to the flour for extra savoriness.
• Dijon-Glazed Chicken: Whisk 2 tablespoons Dijon mustard into the melted butter before drizzling. The mustard adds tang and helps the flour coating adhere even better.

Storage and make-ahead

Fridge

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 375°F (190°C) oven for 10-15 minutes until crispy and heated through.

Leftover chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10 to 15 minutes, or until heated through and crispy. Avoid microwaving, as it will make the coating soggy.

You can prepare the seasoned flour and melt the butter up to a day ahead.

The chicken and potatoes can be arranged on the sheet pan and refrigerated for up to 4 hours before baking; just add the flour and butter right before putting the pan in the oven. This is a great make-ahead dinner for busy weeknights.

Serving ideas

Serve the chicken and potatoes hot from the oven, with a side of coleslaw or a simple green salad for a complete meal. The crispy chicken pairs well with tangy pickles or a dollop of honey mustard for dipping. For a heartier meal, add a side of warm biscuits or cornbread to soak up the pan juices.

This dish is perfect for family dinners or casual gatherings. Present it on a large platter, garnished with fresh parsley or chives if desired.

The potatoes can be served alongside or tucked under the chicken to catch any drippings. A squeeze of lemon over the top adds brightness, though it’s not shown in the video.

Frequently asked questions

Recipe card

One-Pan Amish Oven-Fried Chicken and Potatoes

Prep 15 minCook 55 minTotal 1 h 10 minServes 4

Ingredients

• 8 pieces bone-in, skin-on chicken thighs and drumsticks (about 3 lb total)
• 1 1/2 lb baby potatoes, halved
• 1/4 cup all-purpose flour
• 2 tsp paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup unsalted butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

30 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.