One Pan Garlic Roasted Chicken and Baby Potatoes
A simple and delicious dish featuring juicy chicken thighs and tender baby potatoes, all roasted together with aromatic garlic and herbs for a comforting meal.
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!
Notes
This dish is best served hot straight from the oven. Pair it with a fresh green salad or steamed vegetables for a complete meal. 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.