One Pan Garlic Roasted Chicken and Baby Potatoes
This One Pan Garlic Roasted Chicken and Baby Potatoes is the ultimate weeknight dinner. Juicy chicken thighs roast alongside tender potatoes, garlic, and herbs in one dish. With minimal prep and simple steps, you’ll have a hearty, flavorful meal that looks impressive yet feels effortless—perfect for beginner home cooks.
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
For the best One Pan Garlic Roasted Chicken and Baby Potatoes, use bone-in, skin-on chicken thighs for maximum juiciness. Variation: swap carrots for parsnips or sweet potatoes for a seasonal twist.
Nutrition (per serving, approximate):
Calories: 420
Protein: 28g
Carbohydrates: 20g
Fat: 25g
Fiber: 3g
Sugar: 2g
Sodium: 750m
Calories: 420
Protein: 28g
Carbohydrates: 20g
Fat: 25g
Fiber: 3g
Sugar: 2g
Sodium: 750m