One Pan Garlic Roasted Chicken and Baby Potatoes Recipe

This One Pan Garlic Roasted Chicken and Baby Potatoes recipe is the ultimate answer to your busy weeknight dinner dreams. It’s comforting, deeply flavorful, and gloriously easy to pull together—all in just one pan! Tender, juicy chicken thighs are roasted to golden perfection alongside buttery baby potatoes, all infused with the rich aroma of garlic, rosemary, and lemon. The best part? Minimal cleanup and maximum flavor. This dish tastes like something you’d order at a rustic bistro, but it’s made with humble pantry staples in the comfort of your kitchen.

Why You’ll Love This Recipe

• One Pan Wonder: Everything roasts together on a single sheet pan, making prep and cleanup a breeze.
• Big Flavors, Little Effort: Garlic, lemon, and rosemary do the heavy lifting, transforming simple ingredients into something magical.
• Perfect Texture: Crispy chicken skin, creamy potatoes, and that golden roasted edge—yes, please.
• Customizable: It’s easy to adapt with your favorite veggies or spices depending on what’s in your fridge.

Ingredients You’ll Need

Here’s what makes this dish sing with flavor:

• Bone-in, skin-on chicken thighs: They stay incredibly juicy while the skin crisps up beautifully.
• Baby potatoes: Choose small, waxy varieties—they hold their shape well and get deliciously tender.
• Garlic cloves: Go heavy on the garlic! Roasting mellows the flavor and adds a deep, savory richness.
• Olive oil: Helps everything roast to perfection while adding a subtle fruitiness.
• Fresh rosemary: Earthy and aromatic; you can also swap with thyme if preferred.
• Lemon: Adds a bright, zesty contrast to the richness of the chicken and potatoes.
• Salt and pepper: Simple seasoning is all you need when you’ve got great ingredients.
• Paprika: Optional, but adds warmth and a lovely color to the finished dish.

Variations

Want to put your own twist on it? Here are a few fun ways to mix things up:

• Veggie Boost: Add carrots, Brussels sprouts, or green beans in the last 20 minutes of roasting.
• Spice Swap: Try smoked paprika, Italian seasoning, or a bit of crushed red pepper for a bolder flavor.
• Different Protein: Swap chicken thighs for drumsticks or bone-in breasts. Just adjust the cooking time accordingly.
• Herb Options: Use thyme, oregano, or even a handful of fresh parsley for a different herbal profile.

How to Make One Pan Garlic Roasted Chicken and Baby Potatoes

Step 1: Preheat and Prep

Start by preheating your oven to 425°F (220°C). While it heats, line a large baking sheet or roasting pan with foil or parchment for easy cleanup.

Step 2: Season the Chicken

In a large bowl, toss the chicken thighs with olive oil, minced garlic, rosemary, salt, pepper, paprika, and a generous squeeze of lemon. Let them marinate for 10–15 minutes if you have the time.

Step 3: Add the Potatoes

Halve the baby potatoes and toss them with olive oil, salt, and pepper. Arrange them around the chicken on the pan, cut side down for maximum crispiness.

Step 4: Roast to Perfection

Roast in the preheated oven for 40–45 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F. Stir the potatoes once or twice during roasting to ensure even browning.

Step 5: Finish with Fresh Lemon

Once out of the oven, drizzle everything with fresh lemon juice and a bit more chopped rosemary. Let the chicken rest a few minutes before serving.

Pro Tips for Making the Recipe

• Dry the Chicken Skin: Pat the chicken dry with paper towels before seasoning for crispier skin.
• Cut Potatoes Evenly: Uniform sizes help the potatoes cook at the same rate and get that irresistible golden edge.
• Use a Rimmed Sheet Pan: This prevents juices from spilling into your oven and helps the ingredients roast evenly.
• Don’t Crowd the Pan: Give your ingredients space—overcrowding causes steaming instead of roasting.

How to Serve

This dish stands strong on its own, but here are a few ways to round it out:

Garnishes:

Sprinkle with fresh parsley, lemon zest, or a bit of grated parmesan for extra flair.

Side Ideas:

Pair with a crisp green salad, sautéed greens, or a slice of crusty bread to soak up those delicious pan juices.

Wine Pairing:

A glass of Chardonnay or Pinot Noir complements the garlic and herb notes beautifully.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the fridge for up to 4 days.

Freezing

Freeze chicken and potatoes separately for best texture. Use freezer-safe containers and keep for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F until warmed through. You can also use an air fryer to revive that crispy chicken skin.

FAQs

Can I use boneless chicken instead of bone-in?
Yes, but bone-in chicken offers more flavor and moisture. If using boneless, reduce cooking time to 25–30 minutes to prevent drying out.

What kind of potatoes work best?
Baby Yukon Golds or red potatoes are ideal—they roast beautifully and have a buttery texture. Just make sure they’re cut evenly.

Can I use dried herbs instead of fresh?
Absolutely. Dried rosemary or thyme work well—use about one-third the amount of fresh since dried herbs are more concentrated.

How do I prevent the chicken from sticking to the pan?
Make sure the pan is coated with oil and the skin side is facing up. A layer of parchment paper or foil can also help with sticking and cleanup.

Final Thoughts

This One Pan Garlic Roasted Chicken and Baby Potatoes recipe is everything a busy home cook needs: simple, deeply satisfying, and packed with flavor. It’s rustic comfort food at its best—with barely any dishes to wash. Whether you’re cooking for family or just treating yourself, this dish delivers every single time. Give it a try—you’ll be glad you did.

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