Recipe onlinefamilyhomerecipes.com/recipe/one-pan-roast-chicken-with-marjoram-potatoes/Scan the code to open the recipe on your phone

Main dishes

One-pan roast chicken with marjoram potatoes

Name: One-pan roast chicken with marjoram potatoes
Yield: 4 servings
Cuisine: Slovak
Ingredients: 1 Chicken (or chicken pieces); 1.5 kg Potatoes; to taste Salt and pepper; to taste Garlic cloves; to taste Marjoram; as needed Vegetable oil; as needed Sweet paprika

Chicken roasted with potatoes, marjoram, garlic, and sweet paprika in one pan at 180 °C (350 °F). An easy lunch or dinner for 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 10 min
Cook time: 50 min – 1 hr 30 min
Temperature: 180 °C (350 °F)
Servings: 4 servings
Difficulty: Easy
Cuisine: Slovak

Jump to recipe

One-pan roast chicken with marjoram potatoes is an easy lunch or dinner with the meat and side dish roasted together. Season a whole chicken or chicken pieces with salt and pepper, then place alongside potatoes tossed with oil, marjoram, garlic, and sweet paprika. Put the pan in the oven and roast at 180 °C (350 °F)—50 to 60 minutes for pieces or about 75 to 90 minutes for a whole chicken. This recipe is especially convenient for busy weeknights and serves four.

Ingredients

4 servings

Chicken (or chicken pieces) 1
Potatoes 1.5 kg
Salt and pepper to taste
Garlic cloves to taste
Marjoram to taste
Vegetable oil as needed
Sweet paprika as needed

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Line a baking sheet with parchment paper and let the oven warm up slightly. Peel the potatoes and cut them into chunks or slices as desired.
Season the chicken with salt and pepper.
In a bowl, toss the potatoes with the oil, salt, pepper, finely chopped garlic, marjoram, and sweet paprika. Spread them out on the parchment paper.
Place the chicken on top of the potatoes and roast at 180 °C (350 °F). Allow approximately 50–60 minutes for chicken pieces or about 75–90 minutes for a whole chicken weighing 1.4–1.8 kg (according to the U.S. Food Safety and Inspection Service, FSIS, cooking chart).
Check that the meat near the bone is hot and no longer pink and that the juices from the thigh run clear when pierced. If using a thermometer, check that the thickest part of the thigh reaches 70 °C (158 °F) for at least 2 minutes or 75 °C (167 °F) for 30 seconds (according to the UK Food Standards Agency, FSA).

Tip: Cut the potatoes into evenly sized pieces so they finish cooking at the same time. If roasting a whole chicken and the potatoes are done first, cover them with aluminum foil to keep them from burning.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 685 kcal
Protein: 77 g
Carbohydrates: 66 g
of which sugars: 3.1 g
Fat: 11 g
of which saturates: 2.7 g
Fiber: 8.0 g
Salt: 1.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pečené kura s majoránkovými zemiakmi na jednom pekáči