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One Pan Garlic Roasted Chicken and Baby Potatoes Recipe

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4.2 from 5 reviews

A flavorful and easy one-pan meal featuring garlic roasted chicken thighs paired with tender baby potatoes and optional carrots, seasoned with rosemary and garlic for a deliciously crispy and golden finish.

Ingredients

Chicken and Vegetables

  • 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)
  • 1/2 onion, quartered

Seasonings and Oil

  • 4 cloves garlic, minced
  • 2 to 3 tablespoons olive oil
  • 2 teaspoons salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1 tablespoon dried rosemary

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the ideal temperature for even roasting.
  2. Prepare Ingredients: In a large roasting pan or casserole dish, combine the chicken thighs, halved baby potatoes, optional carrots, quartered onion, minced garlic, and olive oil. Season everything with salt and black pepper, then toss well to evenly coat all the ingredients with seasoning and oil.
  3. Arrange in Pan: Arrange the chicken pieces carefully among the potatoes and vegetables, making sure they are spread out for even cooking. Sprinkle the dried rosemary over the chicken and vegetables to enhance the flavor profile.
  4. Roast: Place the roasting pan in the oven and cook for 1 hour and 25 minutes. The chicken skin should become crispy and golden brown, while the potatoes should be tender and easily pierced with a fork.
  5. Broil for Crispiness: For extra crispy skin, switch the oven to broil on high and broil the chicken for 3 to 4 minutes. Monitor closely to prevent burning as broiling happens quickly.
  6. Serve: Remove the pan from the oven and serve the garlic roasted chicken and baby potatoes hot for a delicious, hearty meal.

Notes

  • You can omit the carrots if you prefer a simpler dish or add other vegetables like bell peppers or zucchini for variation.
  • Ensure the chicken thighs are spaced so air can circulate, promoting even cooking and crispy skin.
  • Adjust the salt and pepper to your taste preference.
  • Use fresh rosemary instead of dried if preferred, approximately 1 to 1.5 tablespoons.
  • Let the chicken rest for 5 minutes before serving to retain juiciness.

Find it online: https://cookedbygrace.com/one-pan-garlic-roasted-chicken-and-baby-potatoes-recipe/