Who doesn’t love classic chicken and potatoes? Make your life easy with one pan garlic roasted chicken and baby potatoes. It takes only 15 minutes of prep time. All you do next is pop it in the oven and let it do its magic.
This is one of my go-to dishes for when I have guests over. If you have a lot of guests, you just need to double or triple the recipe and you can basically feed an army. I would also serve this alongside a salad to add some green to my dinner. Try pairing it with a quinoa spinach power salad or tomato cucumber and avocado salad.
What is great about garlic roasted chicken and baby potatoes is that you can completely customize it. For instance, if you just went to Costco and bought a big pack of chicken legs, use those instead! Just check on your chicken because legs may cook a little faster. You can also use skinless chicken thighs instead of skin-on thighs. Although, I would highly recommend leaving the skin on. That gorgeous, golden crispy skin is one of the best parts.
What about the veggies? If you are like me and completely forgot to pick up carrots, just leave it out completely or substitute it with a different vegetable. Try zucchini, asparagus, broccoli or mushrooms. I just added extra potatoes.
One pan garlic roasted chicken and baby potatoes is a wholesome meal for the entire family that is both delicious and easy to make.
- 5 to 6 chicken thighs, bone-in and skin on
- 15-20 baby potatoes, halved
- 2 carrots, cut into 1-inch pieces (optional)
- 1/2 onion, quartered
- 4 cloves garlic, minced
- 2 to 3 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon dried rosemary
- Preheat oven to 350 degrees F.
- In a large roasting pan or casserole dish, add chicken, potatoes, carrots, onion, garlic and olive oil. Season with salt and pepper and toss to coat.
- Arrange chicken randomly in between the potatoes.
- Season chicken with more salt and pepper on both sides.
- Sprinkle rosemary over the chicken and vegetables.
- Place the pan in the oven and cook for 1 hour and 25 minutes until skin crispy and golden brown and potatoes are soft when pierced with a fork.
- Remove from oven and serve.