Some recipes just feel like home. One Pan Garlic Roasted Chicken and Baby Potatoes is exactly that—juicy chicken, golden potatoes, and roasted veggies all cooked together in a single dish. This version has a touch of sweetness from carrots, depth from onion, and the comforting aroma of rosemary. I remember pulling it out of the oven for the first time, the skin crackling, potatoes fork-tender, and the whole house smelling like Sunday dinner at grandma’s. The best part? You’ll spend minimal time in the kitchen while serving up something that looks and tastes like you worked all day.
Why You’ll Love This Recipe
Here’s why One Pan Garlic Roasted Chicken and Baby Potatoes will win you over:
- Easy prep: Toss everything into one dish—no juggling pots and pans.
- Delicious results: Crispy chicken skin, tender veggies, and garlic-infused flavor in every bite.
- Versatile add-ins: Carrots or onions fit right in, but you can mix it up with other veggies.
- Family-friendly: Budget-friendly, hearty, and perfect for weeknights or Sunday dinners.
You’ll get a complete meal with hardly any effort, and cleanup is a breeze since the oven does the heavy lifting.
The Story Behind One Pan Garlic Roasted Chicken and Baby Potatoes
This dish has roots in classic roasting traditions, where simplicity meets comfort:
- One-pan heritage: Farmers often roasted meat and potatoes together for efficiency and flavor.
- Rosemary love: Dried rosemary has been a kitchen staple for centuries thanks to its ability to hold flavor in heat.
- Garlic tradition: Cultures across the Mediterranean slow-roast garlic for its mellow sweetness.
- Carrots and onions: These humble vegetables add depth, sweetness, and body to rustic roasts.
That’s why One Pan Garlic Roasted Chicken and Baby Potatoes feels timeless—it blends history with everyday practicality.
Key Ingredients in One Pan Garlic Roasted Chicken and Baby Potatoes
- Chicken thighs (bone-in, skin-on): Juicy, flavorful, and perfect for crisping.
- Baby potatoes: Roast up golden with soft, creamy centers.
- Carrots (optional): Add natural sweetness and color to the pan.
- Onion: Provides aromatic depth that complements garlic and rosemary.
- Garlic cloves: Minced to infuse the chicken and vegetables with rich flavor.
- Olive oil: Helps everything roast evenly and achieve that golden finish.
- Salt and black pepper: Simple seasonings that enhance every bite.
- Dried rosemary: Earthy, piney flavor that perfumes the dish as it bakes.
How to Make One Pan Garlic Roasted Chicken and Baby Potatoes
- Preheat oven: Set to 350°F (175°C). This steady heat ensures even cooking.
- Prepare the pan: In a large roasting pan or casserole dish, combine chicken, potatoes, carrots (if using), onion, garlic, and olive oil.
- Season well: Add salt and pepper, then toss everything together until coated.
- Arrange: Place chicken pieces in between the potatoes and vegetables for even cooking.
- Add herbs: Sprinkle dried rosemary generously over the chicken and veggies.
- Roast low and slow: Bake uncovered for 1 hour 25 minutes, until chicken skin is golden and potatoes are fork-tender.
- Optional crisp: For extra crunch, broil on high for 3–4 minutes, watching closely to avoid burning.
- Serve: Remove from oven, rest briefly, and plate with pan juices spooned over top.
One Pan Garlic Roasted Chicken and Baby Potatoes Tips and Twists
Cooking tips:
- Use bone-in thighs for juicier results.
- Cut potatoes evenly so they roast at the same pace.
- Don’t skimp on oil; it helps crisp both chicken and veggies.
- Check doneness by piercing potatoes with a fork—they should be soft.
- Broil only at the end for safe, controlled crisping.
Variations:
- Swap carrots for parsnips or sweet potatoes for a seasonal spin.
- Add a splash of white wine before roasting for extra depth.
- Try Italian seasoning instead of rosemary for a different herbal note.
Storage, Reheating, and Make-Ahead Tips
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm in the oven at 350°F for 15 minutes, or use a microwave with a splash of broth for moisture.
- Make-Ahead: Assemble the pan with seasoned chicken and vegetables up to 24 hours in advance. Cover and chill; bake when ready.
Serving Suggestions
This dish is hearty on its own, but a few extras take it over the top. Pair with a crisp green salad for freshness. Add warm bread to soak up garlicky juices. A side of roasted broccoli or carrots balances the plate with vibrant color. For drinks, white wine or sparkling lemonade pairs beautifully with roasted garlic and herbs. Sprinkle fresh parsley over the platter just before serving for a bright, inviting finish.
Frequently Asked Questions
Can I use chicken breasts? Yes, but bone-in, skin-on works best to avoid dryness.
Can I skip the carrots? Absolutely—they’re optional and can be replaced with other vegetables.
What pan works best? A heavy roasting pan or casserole dish distributes heat evenly.
Can I use fresh rosemary? Yes—use about three times the dried amount, and add halfway through roasting to prevent burning.
How do I know the chicken is done? Check with a meat thermometer—it should read 165°F (74°C).
Enjoy Your One Pan Garlic Roasted Chicken and Baby Potatoes
This recipe proves that less really is more. One Pan Garlic Roasted Chicken and Baby Potatoes delivers crispy skin, tender potatoes, and roasted vegetables in a single dish that feels both rustic and elegant. With minimal prep and maximum flavor, it’s a meal you’ll return to again and again. Whether for a weeknight dinner or Sunday family feast, this one-pan wonder will quickly earn a permanent spot in your kitchen routine.
Explore More Recipes
Want more cozy, oven-baked inspiration? Try these next:
- Pair with Rustic No-Knead Rosemary Garlic Bread—perfect for soaking up pan juices.
- Add variety with Garlic Butter Chicken Bites with Creamy Parmesan Pasta for another garlic-forward dinner.
- Balance your meal with Roasted Broccoli and Carrots, a colorful and healthy side.
- For dessert, enjoy Blueberry Cobbler—a cozy sweet finish while your oven is still warm.
One Pan Garlic Roasted Chicken and Baby Potatoes
Ingredients
- 5 –6 chicken thighs bone-in and skin-on (about 2 lbs)
- 15 –20 baby potatoes halved
- 2 medium carrots cut into 1-inch pieces (optional)
- ½ onion quartered
- 4 cloves garlic minced
- 2 –3 tbsp olive oil
- 2 tsp salt or to taste
- ½ tsp ground black pepper or to taste
- 1 tbsp dried rosemary
Instructions
- Preheat oven to 350°F (175°C).
- In a large roasting pan, add chicken, potatoes, carrots (if using), onion, garlic, and olive oil.
- Season with salt and pepper, tossing everything to coat evenly.
- Arrange chicken between potatoes and vegetables for even roasting.
- Sprinkle dried rosemary over chicken and veggies.
- Roast uncovered for 1 hour 25 minutes, until chicken skin is crispy and potatoes are fork-tender.
- For extra-crispy skin, broil on high for 3–4 minutes, watching closely.
- Remove from oven, rest briefly, and serve hot.
Notes
Calories: 420
Protein: 28g
Carbohydrates: 20g
Fat: 25g
Fiber: 3g
Sugar: 2g
Sodium: 750m