One-Pan German Potato Salad Chicken with Crispy Bacon Tips, FAQ & printable recipe

Tips for success

For extra crispy chicken skin, make sure the thighs are dry before adding the dressing. Patting them with paper towels removes excess moisture.

You can also let the chicken sit at room temperature for 20 minutes before roasting, but no longer than 30 minutes. If you have time, season the chicken with salt and pepper a few hours ahead and refrigerate, but this is optional.

To ensure the potatoes cook evenly, cut any larger baby potatoes in half so they are all about the same size. If you're using regular potatoes, cut them into 1-inch chunks.

Tossing the potatoes with a little oil before adding the dressing can help them brown better, but the dressing already contains oil, so it's not necessary. Just make sure everything is well coated.

Variations

• Add Vegetables: Add 2 cups of broccoli florets or green beans to the pan during the last 15 minutes of roasting. They'll pick up the flavorful drippings and roast beautifully.
• Spicy Kick: Add 1 teaspoon of smoked paprika or a pinch of cayenne to the dressing for a smoky, spicy twist. Or drizzle with hot sauce before serving.
• Herb Infusion: Scatter 2 sprigs of fresh thyme or rosemary over the pan before roasting. The herbs will perfume the chicken and potatoes as they cook.
• Swap the Protein: Use bone-in, skin-on chicken drumsticks instead of thighs, or a mix of both. Adjust cooking time as needed — drumsticks may take a few minutes longer.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave on medium until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and develop even more. When reheating, be gentle to avoid drying out the chicken. You can reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave on medium power.

You can assemble the entire dish up to 4 hours ahead — arrange the chicken, potatoes, onions, and dressing on the pan, cover, and refrigerate.

When ready to cook, just pop it in the oven. Add the bacon right before baking to keep it from getting soggy. Adjust cooking time slightly if the pan is cold from the fridge.

Serving ideas

Serve this sheet pan German potato salad chicken warm, straight from the pan or transferred to a platter. The crispy bacon bits are the star on top, so don't forget to scoop them up.

A sprinkle of fresh parsley or chives would add a bright note, but the dish is delicious as is. Pair it with a simple green salad or steamed green beans for a complete meal.

For a more traditional German experience, serve with a dollop of sour cream or a side of sauerkraut. The tangy dressing and smoky bacon are perfect with a crisp, cold beer or a glass of Riesling. This is a comforting, hearty dinner that's sure to become a family favorite.

Frequently asked questions

Recipe card

One-Pan German Potato Salad Chicken with Crispy Bacon

Prep 15 minCook 45 minRest 5 minTotal 1 h 5 minServes 4

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 1/2 lb baby potatoes, halved
• 1 white onion, cut into wedges
• 4 oz bacon, chopped
• 1/3 cup cider vinegar
• 2 tbsp yellow mustard seeds
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: mustard, sulfites

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

30 g

Fat

40 g

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