Garlic Herb Roasted Chicken and Potatoes

Here’s a hearty, flavorful Garlic Herb Roasted Chicken and Potatoes recipe—crispy on the outside, juicy on the inside.

Garlic Herb Roasted Chicken and Potatoes

Serves 4–6

Ingredients

• 4 bone-in, skin-on chicken thighs or breasts (or a mix)

• 1½ lb baby potatoes, halved (or quartered if large)

• 3 tbsp olive oil, divided

• 4 cloves garlic, minced

• 1 tsp dried rosemary (or 1 tbsp fresh, chopped)

• 1 tsp dried thyme (or 1 tbsp fresh, chopped)

• 1 tsp dried oregano

• 1 tsp paprika

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• Optional garnish: chopped parsley, lemon wedges

Instructions

1. Preheat oven: 425°F (220°C). Line a baking sheet with foil or parchment.

2. Prep potatoes:

   • Toss halved potatoes with 1½ tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and ½ tsp each rosemary, thyme, and oregano.

   • Spread on the baking sheet in a single layer.

3. Prep chicken:

   • In a small bowl, mix remaining olive oil, garlic, paprika, and remaining herbs, salt, and pepper.

   • Rub chicken all over with the mixture.

4. Arrange:

   • Place chicken on the baking sheet with the potatoes, skin side up. Make sure chicken and potatoes are not crowded.

5. Roast:

   • Bake 35–45 minutes, until chicken reaches 165°F (74°C) internally and skin is golden and crispy.

   • Stir or flip potatoes halfway through for even roasting.

6. Rest & Serve:

   • Let chicken rest 5 minutes before serving.

   • Garnish with parsley or a squeeze of lemon juice if desired.

Tips & Variations

• Extra crispy skin: Broil the chicken for 2–3 minutes at the end.

• One-pan meal: Add carrots, onions, or Brussels sprouts alongside potatoes.

• Lemon garlic version: Add lemon slices under the chicken while roasting.

This is a great weeknight dinner or easy meal-prep option—you get protein and roasted veggies all in one pan.

I can also give a slow cooker version or air fryer version if you want it even easier.

Do you want me to make that version too?