Who doesn't love classic chicken and potatoes? Make your life easy with one pan garlic roasted chicken and baby potatoes. This wholesome chicken dinner is made with flavourful, succulent and tender chicken thighs and baby potatoes seasoned with herbs. Plus, it takes only 10 minutes to prep in a single sheet pan (no extra dishes!). Just toss everything together, pop it in the oven and let the oven do its magic. So so easy and so delicious.
This is one of my go-to dishes because it's delicious and super easy, but it's especially a go-to when I have guests over. Kind of for the same exact reason. And if you have a lot of company, you can just double or triple the recipe and basically feed an army. I like to serve this alongside a big salad to add some green to my dinner. Try quinoa spinach power salad or Mediterranean chickpea wedge salad with hummus dressing. It also pairs really nicely with a one pot rice pilaf with carrots and creamy garlic mashed cauliflower.
Ingredients
To make this easy sheet pan chicken dinner, you will need the following:
- chicken thighs - you can also use chicken legs, but they may cook a little faster so you will need to adjust your cook time. I also recommend using bone-in, skin-on chicken because that gorgeous, golden crispy skin is one of the best parts. You can still cook these thighs without the skin, but the texture will be different.
- baby potatoes - you can also use regular potatoes chopped into small bite-sized pieces.
- onion
- garlic
- olive oil
- salt and pepper
- dried rosemary - You could also use any dried herbs. I often use Italian seasoning with this instead when I am out of rosemary.
You will also need measuring spoons and a 1/4 pan baking sheet.
How to Make the Best One Pan Garlic Roasted Chicken and Baby Potatoes
It is so easy to make this sheet pan chicken meal in just a few simple steps:
- Combine the ingredients. 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 in between the potatoes. Season chicken with more salt and pepper on both sides. Sprinkle rosemary over the chicken and vegetables.
- Roast: Place the pan in a 350 F preheated oven and cook for 1 hour and 25 minutes until the skin is crispy and golden brown and potatoes are soft when pierced with a fork.
- Broil (optional): For crispier and more browned skin, turn the broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly. Remove from oven and serve.
Tips for Making One Pan Roasted Chicken
- How to customize: What is great about garlic roasted chicken and baby potatoes is that you can completely customize it with whatever vegetables that you have on hand. I often add in 2 medium carrots, but I completely forgot to pick them up this time, so I just left it out. Some other vegetables to add in are sweet potatoes, butternut squash, broccoli or mushrooms.
- How to store: Transfer any leftovers into an airtight container with the juices from the pan, and refrigerate for up to 4 days. To reheat, place in the microwave, air fryer at 300F for 5 minutes, or in the oven at 300F for 10 minutes.
More Sheet Pan Chicken Recipes
- Sheet Pan Curry Chicken and Vegetables
- Sheet Pan Balsamic Chicken and Vegetables
- Sheet Pan Soy Glazed Chicken Thighs
- Tandoori Chicken Sheet Pan Dinner
- Sheet Pan Chicken Fajitas
- Roasted Balsamic Chicken with Cranberries
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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This post was originally posted in May 2017. It was completely updated in October 2020 with new photographs and written content.
PrintRecipe
One Pan Garlic Roasted Chicken and Baby Potatoes
- Total Time: 1 hour 35 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
One pan garlic roasted chicken and baby potatoes is an easy to make, delicious and wholesome meal for the entire family. Prep this flavourful sheet pan meal in 10 minutes.
Ingredients
- 5 to 6 chicken thighs, bone-in and skin on (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
Instructions
- Preheat oven to 350 degrees F.
- In a large roasting pan or casserole dish, add chicken, potatoes, carrots (if using), onion, garlic and olive oil. Season with salt and pepper and toss to coat.
- Arrange chicken in between the potatoes. Then, sprinkle dried rosemary on top of 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.
- For crispier and more browned skin, turn the broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly.
- Remove from oven and serve.
Notes
How to store: Transfer any leftovers into an airtight container with the juices from the pan, and refrigerate for up to 4 days. To reheat, place in the microwave, air fryer at 300F for 5 minutes, or in the oven at 300F for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Chicken
- Method: Roasted
- Cuisine: American
Dorianne Vella says
perfect!! you are a life saver... I just came along your website and I'm trying them all. This was easy and it was soooo good!! we are a family of 6 and these recipes made my life so much easy. super thanks 🙂
Sam Hu | Ahead of Thyme says
Thank you so much Dorianne!! So happy the whole family liked this!
Amanda Walker says
This was absolutely delicious! Had some baby potatoes to use up so thought I’d give it a go. I’m not a fan of chicken with bones so I do admit I used chicken breast.
The only thing I might change is a smidge less salt and rosemary to taste/ but this is one that we enjoyed thoroughly and will be trying out again!
Had cut green beans with ours as a side.
Sam Hu | Ahead of Thyme says
Thank you so much for sharing! So happy you liked the recipe!
Rae Harvey says
I just got done cleaning up after serving this to my family and I had to leave a quick comment!
I had to use drumsticks since Aldi was out of thighs. Anyone familiar with theirs knows their drumsticks are hugely meaty - so I did have to roast them for an extra 20 minutes (plus 3 min on broil).
My 13 year old grandson (who inherited his nonna's picky pallette) said "it was really good nonna". Five whole words without even being asked a question? High praise indeed! He even devoured the carrots.
I did snag the pan drippings and whip up a quick gravy with a water/corn starch sluree. I didn't have to doctor it AT ALL, and it was the most delicious chicken gravy I've ever made! I'm actually sad it only made a small batch!
It made for a nice little addition to the taters, especially since a few of them roasted up pretty dry due to their position in the pan.
I think when I make this again (and I WILL), I'll add to the veg - some zucchini, summer squash, sweet potato and turnips perhaps.
But gosh, this was absolutely delicious exactly as is, and I'm actually kind of glad I had to use the drumsticks. It turned out perfect for our family's taste!
Thank you for sharing such a great tasting recipe! I can't wait to try out some others from your site!
All our best to you!
Sam Hu | Ahead of Thyme says
Wow thank you so much Rae! You totally made my day. Thank you for sharing, I am so happy it was a big hit!
Farrukh Aziz says
Hey Sam, I tried this amazingly delicious pan roasted chicken and potatoes, it was just fabulous. Rosemary goes so well with garlic chicken and potatoes, I am going to make this again soon coming weekend for my son's birthday lunch. Thanks again for this awesome recipe! 🙂
Sam | Ahead of Thyme says
Thank you so much Farrukh. It's one of my favourites on the blog. So happy you liked it!
Lindsie W. says
This recipe IS SO GOOD!! I used everything the recipe called for minus the rosemary because hubby isn’t a fan and substituted it with italian seasoning. For the veggies I used onions, carrots and baby potatoes!! I also decided to do the 4 minute broil option at the end to give it a nice crisp!! Adding this to my recipe book at home!
Sam | Ahead of Thyme says
Thank you so much Lindsie! So happy you liked it! It's one of my favourite recipes and go-to's as well. 🙂
Toni says
I want to try this recipe today, but, I didn't see the meaurenents for the ingredients.
Sam | Ahead of Thyme says
Hi Toni, all measurements are in the recipe card at the bottom of the post. You can also click the "Jump to Recipe" button on the top of the post to get to it quickly.
Jude says
Hi Sam, I'm making this tonight and I noticed that you mention adding carrots in step 2 but they are not listed in ingredients or seen in your photos. Do you use them? Or other vegetables? Thank you for your posts. I use several regularly.
Lisa H. says
I found this on the site for this recipe: "I often add in 2 medium carrots, but I completely forgot to pick them up this time, so I just left it out."