One-Pan German Potato Salad Chicken with Crispy Bacon Step-by-step instructions

Before you start

Before you start, heat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper. Pat the chicken thighs dry with paper towels — this helps the skin crisp. Halve the baby potatoes and cut the onion into wedges.

Chop the bacon into small pieces. In a small bowl, whisk together the cider vinegar, mustard seeds, olive oil, salt, and pepper. Have everything ready to assemble in minutes.

Instructions

Assemble and Season

1. 1Prepare the Pan and Dressing
   Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper. Arrange the chicken thighs, halved baby potatoes, and onion wedges in a single layer on the pan. In a small bowl, whisk together the cider vinegar, mustard seeds, olive oil, salt, and pepper. Drizzle the dressing evenly over the chicken and vegetables.
   Look for The chicken and vegetables are evenly coated with the dressing, with mustard seeds visible.
   Tip Pat the chicken thighs dry with paper towels before arranging to help the skin crisp.
2. 2Scatter the Bacon
   Scatter the chopped bacon evenly over the top of the chicken and potatoes. The bacon will render as it cooks, basting the chicken and potatoes with its fat and adding a smoky flavor.
   Look for Bacon pieces are scattered evenly, not piled in one spot.
   Tip Use kitchen shears to cut the bacon straight into the pan for less mess.

The chicken, potatoes, and onions are arranged in a single layer on the prepared pan. The dressing is evenly drizzled, and the bacon is scattered on top.

The pan looks colorful and appetizing, with the mustard seeds visible in the dressing. The bacon is raw but evenly distributed, ready to render during roasting.

Roast to Perfection

3. 3Roast Until Golden
   Place the pan in the oven and roast for 40 to 45 minutes, until the chicken skin is deep golden and crisp, the potatoes are tender when pierced with a fork, and the bacon is browned. The chicken should register 165°F (74°C) in the thickest part of the thigh, not touching bone.
   Look for Skin is crispy and golden, potatoes are browned at the edges, and the bacon is crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the potatoes need more time, remove the chicken to a plate and continue roasting the potatoes for a few minutes.
4. 4Rest Before Serving
   Remove the pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute in the chicken, making it moist and tender. The bacon will continue to crisp as it cools slightly.
   Look for The pan is out of the oven, and the juices have settled.
   Tip Don't skip the rest — it makes the chicken juicier.

After roasting, the chicken skin is golden and crispy, the potatoes are tender with browned edges, and the bacon is crisp. The aroma is smoky and tangy. The chicken should reach 165°F (74°C). The pan juices are bubbling and slightly reduced, coating everything with flavor.

Rest and Serve

5. 5Serve Warm
   Using a metal spatula, lift the chicken thighs and potatoes onto a serving platter or individual plates. Spoon any pan juices over the top. Serve warm, with the crispy bacon bits scattered over each portion.
   Look for The chicken is golden, the potatoes are tender, and the bacon is crisp.
   Tip For extra flavor, drizzle a little of the pan drippings over the potatoes before serving.

The pan has rested for 5 minutes, allowing the juices to settle. The chicken is juicy, the potatoes are tender, and the bacon is crisp. The dish is ready to be plated, with the pan juices spooned over the top for extra flavor.

Common mistakes

A common mistake is overcrowding the pan, which steams the chicken instead of roasting it. Use a large sheet pan and arrange everything in a single layer. Another pitfall is undercooking the potatoes — check them with a fork before serving.

Also, don't skip the resting time; it lets the juices redistribute, keeping the chicken moist. Finally, be careful not to burn the bacon — if it's browning too quickly, cover the pan loosely with foil.

How to tell it’s done

The dish is done when the chicken thighs register 165°F (74°C) in the thickest part, not touching bone. The skin should be deep golden and crisp, and the potatoes should be tender when pierced with a fork.

The bacon should be browned and crisp. If the potatoes need more time, remove the chicken to a plate and continue roasting the potatoes for a few extra minutes.

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