One Pan Garlic Roasted Chicken and Baby Potatoes

Imagine the intoxicating aroma of One Pan Garlic Roasted Chicken and Baby Potatoes filling your kitchen as it sizzles in the oven. This rustic, flavorful dish combines tender, juicy chicken with crispy-on-the-outside, fluffy-on-the-inside baby potatoes, all infused with the rich essence of garlic and herbs. Perfect for busy weeknights or Sunday family dinners, this one pan garlic roasted chicken recipe delivers maximum flavor with minimal effort and cleanup. You’ll learn how to create a perfectly balanced meal that roasts together harmoniously, creating a delicious medley of flavors in every bite.

Why You’ll Love This Recipe

You’ll fall in love with this One Pan Garlic Roasted Chicken and Baby Potatoes recipe for so many reasons. First, the convenience factor is unbeatable – everything cooks together on a single sheet pan, meaning less cleanup and more time to enjoy your evening. The contrast between the crispy, golden chicken skin and the tender, juicy meat beneath creates an irresistible texture experience.

The baby potatoes develop a fantastic dual texture – perfectly crisp exteriors that give way to creamy, buttery centers that absorb all the savory chicken juices and aromatic garlic flavors. The aromatics in this dish are truly exceptional, with fresh herbs and garlic creating a kitchen fragrance that will have everyone asking when dinner will be ready.

This dish is also incredibly versatile – it’s elegant enough for entertaining but simple enough for a weeknight family meal. The roasted garlic becomes sweet and mellow during cooking, infusing both the chicken and potatoes with its complex flavor without overwhelming the dish. Plus, the beautiful presentation straight from the oven makes for an impressive serving with minimal styling required.

Ingredients

For the One Pan Garlic Roasted Chicken and Baby Potatoes, you’ll need:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs/680g)
• 1.5 lbs (680g) baby potatoes, halved (red, gold, or a mixture)
• 8 garlic cloves, 4 minced and 4 whole
• 3 tablespoons (45ml) olive oil, divided
• 1 tablespoon (15g) unsalted butter, melted
• 1 teaspoon (5g) kosher salt, plus more to taste
• ½ teaspoon (2.5g) freshly ground black pepper
• 1 teaspoon (1g) fresh rosemary, chopped
• 1 teaspoon (1g) fresh thyme leaves
• ½ teaspoon (0.5g) dried oregano
• 1 lemon, half juiced and half sliced into rounds
• 2 tablespoons (6g) fresh parsley, chopped, for garnish

The key to this recipe is using bone-in, skin-on chicken thighs, which remain juicy while developing crispy skin. Fresh herbs will provide the most vibrant flavor, but dried herbs can work in a pinch (reduce quantities by half). Baby potatoes are ideal because their thin skins crisp beautifully while their interiors become creamy when roasted.

Pro Tips

Use a Large Enough Pan: For perfect garlic roasted chicken with potatoes, use a large rimmed baking sheet that comfortably fits all ingredients in a single layer. Overcrowding causes steaming rather than roasting, preventing that desirable golden crispiness on both chicken and potatoes.

Pat Chicken Dry: This seemingly small step makes an enormous difference. Before seasoning, thoroughly pat the chicken thighs dry with paper towels. This removes excess moisture that would otherwise steam the skin during cooking, ensuring you achieve that coveted crispy exterior. The drier the skin before it goes into the oven, the crispier it will become.

Temperature Matters: Start with a hot oven (425°F/220°C) to kick-start the browning process, then consider reducing to 400°F/205°C after 15 minutes for more controlled cooking. This two-temperature approach helps achieve the perfect balance – crispy exteriors with juicy, properly cooked interiors. Always use a meat thermometer to verify the chicken has reached 165°F (74°C) at its thickest part for food safety.

Instructions

Step 1: Prepare the Ingredients
Preheat your oven to 425°F (220°C) and position the rack in the middle. Pat the chicken thighs completely dry with paper towels – this is crucial for achieving crispy skin. In a small bowl, combine 2 tablespoons olive oil, the melted butter, minced garlic, salt, pepper, and half of the herbs. Set aside.

Step 2: Season the Chicken
Place the chicken thighs in a large bowl and pour half of the garlic-herb mixture over them. Using your hands (gloved if preferred), massage the mixture thoroughly into the chicken, making sure to get some under the skin for maximum flavor penetration. Let the chicken rest at room temperature for 15 minutes to absorb the flavors.

Step 3: Prepare the Potatoes
While the chicken is resting, toss the halved baby potatoes with the remaining olive oil, whole garlic cloves, remaining herbs, a pinch of salt, and fresh lemon juice in a bowl. Make sure every potato piece is coated evenly with the seasoning mixture. The slight acidity from the lemon will help the potatoes crisp up beautifully.

Step 4: Arrange the Pan
Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. Spread the potatoes in a single layer across the pan, making sure they’re not overcrowded. Create spaces among the potatoes where you’ll place the chicken thighs. Arrange the chicken, skin side up, in these spaces. Scatter the lemon slices around the pan.

Step 5: Roast to Perfection
Place the pan in the preheated oven and roast for 35-40 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy. The potatoes should be tender when pierced with a fork and crisp on the outside. If the chicken skin browns too quickly, loosely cover it with foil while the rest finishes cooking.

Step 6: Rest and Serve
Remove the pan from the oven and let everything rest for 5 minutes. This allows the juices in the chicken to redistribute, ensuring maximum flavor and juiciness. Sprinkle the fresh parsley over the entire dish just before serving for a pop of color and fresh flavor. Serve directly from the pan for a rustic presentation or transfer to a serving platter.

Variations

Mediterranean Version: Transform your One Pan Garlic Roasted Chicken and Baby Potatoes with Mediterranean flair by adding pitted kalamata olives, cherry tomatoes, and crumbled feta cheese during the last 15 minutes of cooking. Finish with chopped fresh oregano and a drizzle of quality olive oil for an instant vacation on a plate. The tomatoes will burst in the oven, creating a light sauce that mingles beautifully with the chicken juices.

Spicy Harissa Adaptation: For heat lovers, create a spicy version by mixing 2 tablespoons of harissa paste with the garlic-herb oil before coating the chicken and potatoes. Add sliced red bell peppers to the pan and garnish with cooling Greek yogurt and chopped cilantro when serving. This North African-inspired variation adds a complex heat that complements the roasted garlic perfectly.

Lemon-Herb Rotisserie Style: Double down on the citrus flavors by using a marinade of lemon zest, lemon juice, garlic, and a tablespoon of honey for a rotisserie-inspired variation. Add more herbs like tarragon and dill to the mix, and halfway through cooking, brush the chicken with the pan juices to create a glaze. This variation offers bright, fresh flavors that make the dish perfect for spring and summer meals.

Storage and Serving

Storage: Allow any leftover One Pan Garlic Roasted Chicken and Baby Potatoes to cool completely before refrigerating in an airtight container. Properly stored, leftovers will stay fresh for up to 3-4 days. For best results when reheating, separate the chicken from the potatoes. Reheat the chicken in a 350°F (175°C) oven or air fryer until warmed through to maintain the crispy skin, while the potatoes can be quickly pan-fried to restore their crisp exterior.

Serving Suggestions: Serve this rustic dish directly from the pan for casual family dinners, or arrange on a platter garnished with fresh herbs and lemon wedges for a more formal presentation. Pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the roasted chicken and potatoes. For a complete meal, add a side of roasted green beans or asparagus that you can cook on a separate rack in the oven during the last 10-15 minutes of cooking time.

For a dinner party upgrade, serve with a chilled crisp white wine like Sauvignon Blanc or Pinot Grigio. A crusty artisan bread on the side makes an excellent vehicle for soaking up the flavorful pan juices – truly the best part of this garlic chicken and potato dish!

FAQs

Can I use chicken breasts instead of thighs?
Yes, but with adjustments. Boneless chicken breasts cook faster than thighs and can dry out, so reduce cooking time to about 25-30 minutes and consider brining them first. Bone-in breasts work better and provide more flavor for this One Pan Garlic Roasted Chicken recipe.

Why aren’t my potatoes getting crispy?
Overcrowding is usually the culprit. Ensure potatoes are in a single layer with space between them. Also, cutting them in half creates more surface area for crisping. If necessary, use two pans rather than crowding one.

Can I make this dish ahead of time?
You can prep components ahead—season the chicken and prepare the potatoes up to 8 hours in advance, storing separately in the refrigerator. For best results, however, roast just before serving for maximum crispiness.

What if I don’t have fresh herbs?
Dried herbs work well—use one-third the amount of fresh herbs called for (e.g., 1 teaspoon fresh = ⅓ teaspoon dried). Add dried herbs to the oil mixture to rehydrate slightly before applying to the chicken and potatoes.

Can I add other vegetables to the pan?
Absolutely! Carrots, Brussels sprouts, or parsnips work well but may require different cooking times. Add quick-cooking vegetables like cherry tomatoes or asparagus during the last 15 minutes of roasting.

Conclusion

This One Pan Garlic Roasted Chicken and Baby Potatoes is comfort food at its finest — a perfect harmony of crispy, golden chicken and tender, flavorful potatoes that requires minimal effort but delivers maximum satisfaction. It’s the kind of dish that transforms an ordinary weeknight into a special dining experience, filling your home with irresistible aromas and your table with happy diners. Whether you’re feeding a family or entertaining friends, this versatile recipe proves that sometimes the simplest dishes create the most memorable meals.

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