One-Pan Chicken and Corn with Potatoes
A hearty comfort meal featuring golden-browned chicken legs, sweet corn on the cob, and tender potato wedges all cooked together in one Dutch oven. The chicken develops a beautiful golden crust while the vegetables steam in the flavorful pan juices, creating a complete family dinner that's both satisfying and simple. Perfect for busy weeknights when you want a home-cooked meal without multiple pots and pans. The seasoned salt adds savory depth while fresh parsley brightens the finished dish.
Ingredients
- 1 tablespoon butter or margarine
- 8 chicken legs, about 2 lbchicken thighs1:1preference
similar cook time
- 1 large onion, sliced
- 1 teaspoon seasoned salt
- ¼ teaspoon pepper
- ⅓ cup water
- 8 half-ears frozen corn-on-the-cob, from 12-count package
- 1 bag refrigerated cooked new potato wedges, 20 ozsmall whole potatoes1:1fresh option
cut into wedges, may need longer cooking
- fresh parsley, chopped(optional)
Instructions
- 1
Melt butter in Dutch oven over high heat
- 2
Cook chicken, onion, half the seasoned salt and pepper, turning chicken occasionally until light golden brown
- 3
Stir onions to side if they start to burn
- 4
Reduce heat to medium-high and add water, corn and potatoes
- 5
Sprinkle remaining seasoned salt evenly over top
- 6
Cover and cook until chicken juices run clear when thickest part is cut to bone
- 7
Remove chicken and corn to serving platter using tongs
- 8
Gently stir potatoes with onions and pan juices
- 9
Spoon potato mixture onto serving platter and sprinkle with parsley
Tips
Use tongs to turn chicken pieces to avoid piercing the skin and losing juices.
Check chicken doneness with a meat thermometer inserted into the thickest part near the bone.
If onions brown too quickly, move them to cooler areas of the pan while chicken continues cooking.
Good to Know
Refrigerate leftovers up to 3 days. Store chicken and vegetables in separate containers if possible.
Can brown chicken up to 1 day ahead. Refrigerate and finish cooking when ready to serve.
Serve immediately while hot. Arrange on a large platter for family-style serving.
Common Mistakes
Don't overcrowd the Dutch oven or chicken won't brown properly.
Keep heat at medium-high during braising to avoid burning vegetables.
Use a meat thermometer to avoid overcooking chicken.
Substitutions
Dairy-Free Swaps
General Alternatives
cut into wedges, may need longer cooking
FAQ
Can I use boneless chicken instead of legs?
Yes, but reduce cooking time to 12-15 minutes total as boneless pieces cook faster than bone-in legs.
What if I don't have a Dutch oven?
Use a large skillet with a tight-fitting lid, or transfer to a covered baking dish after browning.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently to avoid drying out the chicken.