why make this recipe
One Pan Garlic Roasted Chicken and Baby Potatoes is a simple and delicious dish that brings comfort to any table. This recipe is perfect for busy weeknights or lazy weekends. The beauty of this meal lies in its ease of preparation and cleanup, as everything cooks together in one pan. The combination of juicy chicken, tender baby potatoes, and aromatic garlic creates a delightful flavor that everyone will love.
how to make One Pan Garlic Roasted Chicken and Baby Potatoes
Ingredients:
- 5 to 6 chicken thighs, bone-in and skin on (about 2 lbs. total)
- 15-20 baby potatoes, halved
- 2 medium carrots, cut into 1-inch pieces (optional)
- ½ onion, quartered
- 4 cloves garlic, minced
- 2 to 3 tablespoons olive oil
- 2 teaspoons salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 tablespoon dried rosemary
Directions:
- Preheat the oven to 350°F (175°C).
- Combine chicken thighs, baby potatoes, optional carrots, onion, and garlic in a large roasting pan.
- Drizzle olive oil over ingredients, and season with salt and pepper, tossing to coat.
- Arrange chicken thighs among potatoes and sprinkle with rosemary.
- Roast in the oven for about 1 hour and 25 minutes until chicken is golden and potatoes are tender.
- Optional: Broil for 3-4 minutes for extra crispiness.
- Serve hot and enjoy!
how to serve One Pan Garlic Roasted Chicken and Baby Potatoes
This dish is best served hot straight from the oven. Pair it with a fresh green salad or steamed vegetables for a complete meal. The succulent chicken and flavorful potatoes make a wonderful centerpiece for family gatherings or informal dinners.
how to store One Pan Garlic Roasted Chicken and Baby Potatoes
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through. If you prefer, you can also microwave individual portions until heated.
tips to make One Pan Garlic Roasted Chicken and Baby Potatoes
- For extra flavor, marinate the chicken in olive oil, garlic, and herbs for a few hours before cooking.
- Feel free to add other vegetables like bell peppers or zucchini to make the dish even more colorful.
- Make sure to use bone-in, skin-on chicken thighs for the best taste and juiciness.
variation
You can easily swap chicken thighs for chicken breasts or drumsticks, depending on your preference. If you want a different flavor, try using fresh herbs like thyme or parsley instead of rosemary.
FAQs
1. Can I use other types of potatoes?
Yes, you can use different kinds of potatoes, such as Yukon Gold or red potatoes. Just make sure to cut them into even pieces for uniform cooking.
2. Is it okay to make this dish ahead of time?
Yes, you can prepare it ahead of time and store it in the refrigerator. Just reheat it in the oven before serving.
3. How can I make the chicken skin crispier?
For crispier skin, you can broil the chicken for the last few minutes of cooking. Keep a close eye on it to prevent burning!
One Pan Garlic Roasted Chicken and Baby Potatoes
Ingredients
Main Ingredients
- 2 lbs 5 to 6 chicken thighs, bone-in and skin on
- 15-20 pieces baby potatoes, halved
- 2 medium carrots, cut into 1-inch pieces (optional) Optional
- ½ onion quarter, quartered
- 4 cloves garlic, minced
Seasonings and Oil
- 2 to 3 tablespoons olive oil
- 2 teaspoons salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 tablespoon dried rosemary
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Combine chicken thighs, baby potatoes, optional carrots, onion, and garlic in a large roasting pan.
- Drizzle olive oil over ingredients, and season with salt and pepper, tossing to coat.
- Arrange chicken thighs among potatoes and sprinkle with rosemary.
Cooking
- Roast in the oven for about 1 hour and 25 minutes until chicken is golden and potatoes are tender.
- Optional: Broil for 3-4 minutes for extra crispiness.
Serving
- Serve hot and enjoy!
