Roasted Chicken and Potatoes is a timeless, hearty dish that combines tender, juicy chicken with crispy, golden-brown potatoes. Infused with herbs and garlic, this easy-to-make one-pan recipe delivers a comforting, flavorful meal that’s perfect for busy weeknights or a family dinner.
Why You’ll Love This Recipe
- One-pan simplicity: Easy to prepare and minimal cleanup.
- Flavor-packed: Roasted chicken and potatoes soak up the savory garlic and herb seasoning.
- Versatile: Add vegetables or adjust seasonings to suit your taste.
- Perfectly crispy and tender: The potatoes are golden and crisp, while the chicken is juicy and flavorful.
- Family-friendly: A wholesome meal that everyone will enjoy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Bone-in, skin-on chicken thighs or drumsticks (or a mix)
- Baby potatoes (halved) or Yukon Gold potatoes (cut into chunks)
- Olive oil
- Garlic cloves (minced)
- Fresh rosemary (or thyme)
- Paprika
- Dried oregano
- Salt
- Black pepper
- Lemon (optional, for serving)
Directions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a large baking sheet or roasting pan with parchment paper or lightly grease it with olive oil.
Step 2: Season the Chicken and Potatoes
- Prepare the chicken:
- Pat the chicken pieces dry with paper towels and season generously with salt, black pepper, and paprika.
- Season the potatoes:
- In a large bowl, toss the potatoes with olive oil, garlic, rosemary, oregano, salt, and black pepper until evenly coated.
Step 3: Arrange on the Pan
- Place the seasoned chicken pieces on the baking sheet, skin-side up. Arrange the potatoes around the chicken in a single layer for even roasting.
Step 4: Roast the Chicken and Potatoes
- Roast in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and tender.
Step 5: Broil for Crispiness (Optional)
- For extra crispy skin and potatoes, switch the oven to broil for 2-3 minutes at the end of roasting. Watch carefully to avoid burning.
Step 6: Serve
- Garnish with fresh herbs or a squeeze of lemon juice, and serve hot with your favorite side dish.
Servings and Timing
- Servings: This recipe serves 4-6.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
Variations
- Add vegetables: Include carrots, onions, or Brussels sprouts for a complete one-pan meal.
- Spicy version: Add chili flakes or cayenne pepper for a kick of heat.
- Use boneless chicken: Swap bone-in chicken for boneless thighs or breasts; adjust cooking time as needed.
- Herb combinations: Experiment with thyme, parsley, or sage for different flavors.
- Lemon garlic twist: Add lemon wedges to the pan for a zesty, aromatic touch.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in a skillet over medium heat until warmed through. Avoid microwaving, as it can soften the crispy texture.
FAQs
Can I use other cuts of chicken?
Yes! Drumsticks, thighs, or even a whole chicken cut into pieces will work. Adjust cooking time based on the cut.
Should I peel the potatoes?
It’s up to you. Baby potatoes or Yukon Golds have thin skins that roast beautifully, but you can peel them if you prefer.
Can I make this recipe ahead of time?
Yes, you can prep the chicken and potatoes with seasoning a few hours ahead and store them in the refrigerator. Roast just before serving.
What’s the best way to ensure crispy potatoes?
Make sure the potatoes are evenly coated with oil and spread them out in a single layer, avoiding overcrowding.
Can I use dried herbs instead of fresh?
Absolutely! Substitute 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
Can I cook this dish at a higher temperature?
Yes, roasting at 425°F (220°C) can result in even crispier potatoes and chicken, but watch closely to prevent over-browning.
What sides pair well with this dish?
Serve with a green salad, roasted vegetables, steamed green beans, or a slice of crusty bread.
How do I ensure the chicken stays juicy?
Avoid overcooking, and let the chicken rest for a few minutes after roasting to retain its juices.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes are a delicious alternative, but they may cook slightly faster, so keep an eye on them.
Can I freeze leftovers?
Yes, freeze cooked chicken and potatoes in an airtight container for up to 3 months. Reheat in the oven for best results.
Conclusion
Roasted Chicken and Potatoes is a classic, no-fuss recipe that delivers big on flavor with minimal effort. Whether you’re serving it as a weeknight dinner or a cozy family meal, this dish is sure to satisfy. With tender, juicy chicken and perfectly crispy potatoes, it’s comfort food at its finest. Try it today and enjoy a meal that everyone will love!
Print
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Chicken and Potatoes recipe is a simple yet flavorful one-pan meal perfect for busy weeknights or cozy family dinners. Juicy, seasoned chicken legs are baked alongside tender, golden potatoes in a savory glaze for a dish that’s hearty and satisfying.
Ingredients
- For the Chicken and Potatoes:
- 4 chicken legs (drumsticks and thighs)
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp chili flakes (optional)
- Salt and pepper, to taste
- For the Glaze:
- 2 tbsp unsalted butter, melted
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- For Garnish:
- Fresh parsley, chopped
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a large baking dish or roasting pan lightly with olive oil. - Season the Chicken and Potatoes:
In a large bowl, combine the chicken legs and halved baby potatoes. Drizzle with olive oil and season with paprika, garlic powder, onion powder, dried thyme, chili flakes (if using), salt, and pepper. Toss to coat evenly. - Arrange in the Pan:
Place the seasoned chicken and potatoes in the prepared baking dish. Arrange the potatoes around the chicken for even cooking. - Prepare the Glaze:
In a small bowl, whisk together melted butter, honey, Dijon mustard, and minced garlic. Pour the glaze over the chicken, ensuring each piece is well coated. - Bake the Dish:
Roast in the preheated oven for 40-50 minutes, or until the chicken is golden brown, cooked through (internal temperature of 165°F/74°C), and the potatoes are tender. Baste the chicken with the pan juices halfway through for extra flavor. - Garnish and Serve:
Remove from the oven and sprinkle with fresh parsley. Serve hot with your favorite side dishes or a simple green salad.
Notes
- Substitute baby potatoes with sweet potatoes or carrots for variety.
- Add sliced onions or bell peppers to the pan for additional flavor.
- For extra crispiness, broil the chicken and potatoes for 3-5 minutes at the end of cooking.
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