Garlic Roasted Chicken and Potatoes: A Hearty One-Pan Meal
Enjoy bold herb-infused flavors and minimal cleanup in this hearty family favorite.
Image: HearthJunction Design Team
Garlic Roasted Chicken and Potatoes
There’s something deeply satisfying about a one-pan dinner that fills the kitchen with the intoxicating aroma of garlic and roasted chicken. This garlic roasted chicken and potatoes recipe skillfully marries simple ingredients to create a family favorite that’s both comforting and impressive. Whether you’re looking for an effortless option for weeknight dinners or a rustic dish to serve to guests, this recipe offers flavor, ease, and heartiness in every bite.
Why You Will Love This Recipe
- Minimal prep: Just toss, arrange, and roast.
- One pan: Less cleanup and more time to enjoy with loved ones.
- Bold flavors: Garlic, herbs, and tender chicken infuse potatoes with savory goodness.
- Customizable: Swap in your favorite herbs or add veggies for variety.
Ingredients
This recipe relies on kitchen staples, making it perfect for last-minute inspiration. Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Chicken pieces (bone-in, skin-on preferred) | About 3-4 lbs (e.g., thighs, legs, breasts, or a whole cut-up chicken) |
| Potatoes | 3-4 medium, cut into wedges or chunks |
| Garlic | 6-8 cloves, minced or thinly sliced |
| Olive oil | 3-4 tablespoons |
| Salt | 1-2 teaspoons (to taste) |
| Black pepper | 1 teaspoon (to taste) |
| Dried herbs (e.g., thyme, rosemary, oregano) | 1 tablespoon (or a blend) |
| Paprika (optional) | 1 teaspoon |
| Lemon wedges or juice (optional) | 1 lemon |
| Fresh herbs for garnish (optional) | To taste |
Instructions
- Prep the Pan: Preheat your oven to 400°F (200°C). Lightly grease a large roasting pan or a rimmed baking sheet with olive oil or a non-stick spray.
- Toss the Ingredients: In a large bowl, combine the potatoes, chicken pieces, minced garlic, olive oil, salt, pepper, and dried herbs. Toss everything together until the chicken and potatoes are evenly coated. For extra zest, add lemon juice or wedges at this step.
- Arrange in the Pan: Place the chicken pieces skin-side up on the prepared pan. Scatter the potatoes around the chicken in a single layer for even roasting. Drizzle any remaining oil and seasonings from the bowl over the top.
- Roast: Bake for 45–55 minutes, turning the potatoes and basting the chicken once or twice to ensure even browning and flavor. Chicken should reach an internal temperature of 165°F (74°C) and the potatoes should be golden and tender.
- Broil for Crispness: If you like crispy skin and potatoes, switch the oven to broil for the last 2-3 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh herbs and a squeeze of lemon juice if desired. Serve hot from the pan.
Tips for the Best Garlic Roasted Chicken and Potatoes
- Even Cooking: Cut potatoes into similar-sized pieces to ensure they cook through alongside the chicken.
- Maximize Garlic Flavor: Use fresh garlic cloves for the boldest taste, and don’t skimp!
- Customize: Experiment with adding carrots, onions, or brussels sprouts for a vegetable-packed meal.
- Bone-in, skin-on chicken delivers juicier, more flavorful results, but boneless options also work—just reduce cooking time as needed.
- Marinate Ahead: If you have time, marinate chicken and potatoes with the oil, garlic, and seasonings for up to 8 hours for deeper flavor.
Flavor Variations
- Swap in sweet potatoes or a mix of root vegetables for a different twist.
- Use smoked paprika or cayenne for a hint of spice.
- Add fresh rosemary or thyme sprigs before roasting for earthy herbal notes.
- Top with Parmesan in the last 10 minutes of roasting for a cheesy, golden crust.
What to Serve with Garlic Roasted Chicken and Potatoes
This dish is hearty on its own but pairs wonderfully with:
- Green salads dressed with lemon vinaigrette
- Steamed green beans or broccoli
- Buttered corn or sautéed spinach
- Fresh crusty bread to mop up the savory pan juices
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat: Place in a 350°F (175°C) oven, covered, until heated through, or use the microwave for single servings. For the crispiest skin, reheat uncovered in the oven for the last few minutes.
- Freeze: This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
Nutrition Information (Estimated per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 415 |
| Protein | 26g |
| Carbohydrates | 32g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 900mg |
*Nutrition will vary based on the cut of chicken and exact ingredients used.
Frequently Asked Questions (FAQs)
Q: Can I use boneless, skinless chicken instead of bone-in?
A: Yes, boneless, skinless pieces cook faster, so begin checking for doneness after 25–30 minutes. The meat may be less juicy, but the flavors will remain delicious.
What others are reading
Q: Can I substitute red potatoes or Yukon golds?
A: Absolutely. Both make excellent choices and roast nicely, providing a creamy interior with crispy edges.
Q: What’s the best pan to use?
A: A large metal roasting pan or a sturdy rimmed baking sheet works well. Cast iron skillets are also excellent for their heat retention and crisping abilities.
Q: How do I prevent the potatoes from sticking?
A: Make sure to use enough oil and preheat the oven fully before roasting. Turning the potatoes halfway also helps with even browning and prevents sticking.
Q: Can I add vegetables to this recipe?
A: Yes! Try adding carrots, onions, bell peppers, or Brussels sprouts alongside the potatoes for a complete meal. Just chop them into similar-sized pieces to ensure even cooking.
Serving Suggestions and Leftover Ideas
Besides enjoying garlic roasted chicken and potatoes as is, consider these creative ways to use leftovers:
- Chop leftover chicken and potatoes and toss with leafy greens, cherry tomatoes, and a lemon-garlic vinaigrette for a hearty salad.
- Wrap leftovers in a tortilla with shredded cheese and greens for a quick, tasty lunch.
- Add extra roasted veggies and chicken to a frittata or omelette the next morning.
Expert Tips & Troubleshooting
- Dry Chicken? Cover the pan with foil for the first 20 minutes of baking to retain moisture, then finish uncovered for browning.
- Uneven Potatoes? Place potatoes cut-side down touching the pan surface for golden, crispy results.
- Want More Sauce? Deglaze the pan with a splash of chicken broth or white wine after roasting and drizzle over the finished dish for extra flavor.
Conclusion
With savory garlic, tender chicken, and crispy potatoes, this garlic roasted chicken and potatoes dish turns simple ingredients into a memorable meal. Its versatility, ease, and robust flavors make it a staple for busy nights or cozy family gatherings. With minimal prep and easy cleanup, you’ll find yourself coming back to this recipe time and again.
References
- https://www.allrecipes.com/recipe/242352/greek-lemon-chicken-and-potatoes/
- https://www.allrecipes.com/recipe/284807/chicken-with-roasted-garlic-potatoes/
- https://www.allrecipes.com/slow-cooker-parmesan-garlic-chicken-and-potatoes-recipe-8559602
- https://www.allrecipes.com/recipe/221160/pan-roasted-chicken-with-lemon-garlic-brussels-sprouts-and-potatoes/
- https://www.allrecipes.com/recipe/109642/grandmas-favorite-chicken/
Similar Articles
Read full bio of medha deb
