A simple yet flavorful dish, One Pan Garlic Roasted Chicken and Baby Potatoes brings together tender, juicy chicken and crispy roasted baby potatoes in a single pan. Infused with garlic, herbs, and olive oil, this dish is a comforting and hassle-free meal perfect for busy weeknights or family dinners.
Why You’ll Love This Recipe
- One-Pan Simplicity: Easy to prepare and clean up—everything cooks in one pan.
- Bold Garlic Flavor: Roasted garlic enhances the richness of both the chicken and the potatoes.
- Perfect Texture: Crispy skin on the chicken and golden-brown potatoes.
- Customizable: Add your favorite vegetables or herbs to make it your own.
- Meal-Prep Friendly: Tastes just as great reheated for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bone-in, skin-on chicken thighs or drumsticks
- Baby potatoes, halved
- Garlic cloves, minced
- Olive oil
- Fresh rosemary or thyme (optional: dried herbs)
- Paprika
- Salt
- Black pepper
- Lemon wedges (for serving, optional)
Directions
- Preheat the oven to 400°F (200°C).
- Season the chicken: In a large bowl, combine the chicken with half of the garlic, olive oil, paprika, salt, pepper, and herbs. Rub thoroughly to coat.
- Prepare the potatoes: In another bowl, toss the halved baby potatoes with the remaining garlic, olive oil, salt, and pepper.
- Assemble the pan: Place the chicken skin-side up on a large baking sheet or roasting pan. Scatter the seasoned potatoes around the chicken in a single layer.
- Roast in the oven for about 45–50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and fork-tender.
- Optional broil: Broil for the last 2–3 minutes to crisp up the skin and edges if desired.
- Serve: Rest for 5 minutes before serving. Garnish with fresh herbs or lemon wedges if using.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Variations
- Vegetable Add-ins: Add carrots, onions, or green beans to roast alongside.
- Spicy Twist: Add chili flakes or cayenne to the seasoning mix.
- Herb Upgrade: Use fresh rosemary, thyme, or oregano for extra aroma.
- Lemon Garlic: Add lemon zest or juice to the marinade for a bright flavor boost.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze cooked chicken and potatoes separately for up to 2 months. Reheat thoroughly.
- Reheating: Reheat in a 350°F (175°C) oven until warmed through or microwave on medium until hot.
FAQs
Can I use boneless chicken for this recipe?
Yes, but boneless pieces cook faster, so reduce baking time to 30–35 minutes and check for doneness.
What kind of potatoes are best?
Baby potatoes are ideal for even cooking and crispy edges, but Yukon Gold or red potatoes work too.
Should I peel the potatoes?
Not necessary—leaving the skins on adds texture and nutrients.
Can I prep this ahead of time?
Yes, you can marinate the chicken and prep the potatoes in advance, storing them in the fridge until ready to roast.
Can I make this recipe in a cast-iron skillet?
Absolutely. A cast-iron skillet retains heat well and enhances browning.
How do I make sure the chicken skin gets crispy?
Pat the chicken dry before seasoning and ensure it roasts uncovered. Broiling at the end helps too.
What herbs go best with this dish?
Rosemary, thyme, oregano, and parsley pair wonderfully with garlic and chicken.
Is it possible to make this dish dairy-free?
Yes, this recipe is naturally dairy-free unless you choose to add butter.
What side dishes go well with it?
Serve with a green salad, roasted vegetables, or steamed rice for a full meal.
How do I know the chicken is done?
Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F (74°C).
Conclusion
One Pan Garlic Roasted Chicken and Baby Potatoes is a no-fuss, flavor-packed recipe that delivers on both taste and convenience. With minimal prep and cleanup, it’s the perfect go-to dish for hearty weeknight dinners or casual weekend meals. Enjoy tender, juicy chicken and perfectly roasted potatoes all from one pan.
Print
One Pan Garlic Roasted Chicken and Baby Potatoes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Low Lactose
Description
A simple and satisfying one-pan meal featuring juicy garlic-roasted chicken and tender baby potatoes, seasoned with herbs and baked to perfection.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 1/2 lbs baby potatoes, halved
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine olive oil, garlic, salt, pepper, thyme, rosemary, paprika, and lemon juice.
- Add chicken thighs and baby potatoes to the bowl and toss until everything is well coated.
- Place chicken and potatoes on a large baking sheet or roasting pan in a single layer.
- Roast for 40–45 minutes, or until the chicken is golden and cooked through (internal temperature of 165°F/74°C) and potatoes are tender.
- If desired, broil for an additional 2–3 minutes to crisp the skin.
- Remove from oven, garnish with fresh parsley, and serve hot.
Notes
- For extra flavor, marinate the chicken for a few hours or overnight.
- You can substitute chicken thighs with drumsticks or breasts, adjusting cooking time as needed.
- Add carrots or Brussels sprouts for more variety.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg