Roasted Garlic Chicken and Potatoes
Roasted garlic chicken and potatoes is a comforting, hearty dish that’s perfect for weeknight dinners or a cozy weekend meal. This recipe combines tender, juicy chicken with golden, crispy potatoes, all infused with the deep, savory flavor of roasted garlic. With just a handful of simple ingredients and one pan, this is an easy yet impressive dish that everyone will love.
The roasted garlic adds an irresistible aroma and creamy texture to the dish, while the potatoes absorb all the delicious juices from the chicken as they cook. Serve this with a fresh salad or steamed vegetables for a balanced and satisfying meal.
Ingredients:
- 4 bone-in, skin-on chicken thighs (or 4 drumsticks and 4 thighs)
- 1 1/2 pounds baby potatoes, halved
- 1 whole garlic bulb, cloves separated and unpeeled
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 1/4 cup chicken broth
Directions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Season the Chicken and Potatoes: In a large mixing bowl, toss the chicken thighs with olive oil, rosemary, smoked paprika, salt, and pepper. Add the halved potatoes and garlic cloves, and toss everything together until evenly coated.
- Assemble the Dish: Arrange the chicken, potatoes, and garlic in a single layer on a large baking dish or sheet pan. Make sure the chicken is skin-side up for a crispy finish. Squeeze the lemon juice over the top and drizzle with a bit more olive oil. Pour the chicken broth into the pan around the edges to keep the dish moist as it roasts.
- Roast to Perfection: Place the pan in the preheated oven and roast for 40–50 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are golden and tender. Halfway through cooking, use a spoon to baste the chicken and potatoes with the pan juices for extra flavor.
- Broil for Crispy Skin (Optional): For an even crispier finish, broil the chicken on high for 2–3 minutes after roasting.
- Serve: Remove from the oven and let the dish rest for 5 minutes. Serve the chicken and potatoes with the roasted garlic, which can be squeezed out of the skins for a rich, garlicky bite.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour | Kcal: 450 per serving | Servings: 4
FAQ
- Can I use boneless, skinless chicken?
Yes, but boneless, skinless chicken will cook faster. Reduce the cooking time to 25–30 minutes to prevent it from drying out. - Can I substitute other vegetables for potatoes?
Absolutely! Sweet potatoes, carrots, parsnips, or Brussels sprouts work wonderfully in this recipe. - What if I don’t have fresh rosemary?
Dried rosemary, thyme, or Italian seasoning are great substitutes. Use about 1/3 the amount of dried herbs compared to fresh. - How do I make this dish ahead of time?
Season the chicken and potatoes and assemble the dish up to 1 day in advance. Store it covered in the refrigerator, then bake when ready to serve. - What should I do with the roasted garlic?
Squeeze the soft, caramelized garlic out of the skins and spread it over the chicken and potatoes, or use it as a topping for bread or mashed potatoes.
