If you’re craving a cozy, flavorful dinner that’s simple to pull together, the Roasted Chicken and Potatoes Recipe is about to become your new go-to comfort meal. This dish brings together juicy, golden chicken thighs and perfectly roasted potatoes, all seasoned with garlic, rosemary, and lemon for a pop of brightness. It’s a classic one-pan wonder that delivers crispy skin, tender potatoes, and minimal cleanup—ideal for busy weeknights or laid-back Sunday suppers. Trust me, once you try it, you’ll want to make it again and again!

Roasted Chicken and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Roasted Chicken and Potatoes Recipe lies in its simplicity—each ingredient plays a key role in building layers of flavor and color. With just a handful of pantry staples and one or two fresh herbs, you’ll create something truly memorable.

Chicken Thighs: Bone-in, skin-on thighs are super juicy and develop irresistible crispy skin during roasting.
Baby Potatoes: Halved for extra surface area, these little gems soak up all the savory juices and roast up golden brown.
Olive Oil: Adds richness and helps everything crisp up beautifully in the oven.
Garlic: Freshly minced for bold, aromatic flavor in every bite.
Fresh Rosemary: Offers earthy, piney notes; feel free to use dried if that’s what you have on hand.
Paprika: Gives a gentle warmth and adds a lovely golden hue to the chicken and potatoes.
Salt: Essential for enhancing all the other flavors—don’t skimp!
Black Pepper: Freshly ground pepper adds just the right amount of kick.
Lemon Juice: A squeeze of fresh lemon brightens up the whole dish and cuts through the richness.
Fresh Parsley (optional): A sprinkle at the end adds color and a fresh, herby finish.

How to Make Roasted Chicken and Potatoes Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 425°F (220°C). This high heat is the secret to getting that perfectly crisped chicken skin and caramelized potatoes. While the oven heats up, gather all your ingredients so the process flows smoothly from start to finish.

Step 2: Make the Marinade

In a large mixing bowl, whisk together the olive oil, minced garlic, chopped rosemary, paprika, salt, black pepper, and fresh lemon juice. This fragrant marinade is what infuses the chicken and potatoes with so much flavor, making each bite pop.

Step 3: Coat Chicken and Potatoes

Add the chicken thighs and halved baby potatoes right into your bowl. Toss everything really well so every nook and cranny gets coated in those delicious herbs and spices. This is where the Roasted Chicken and Potatoes Recipe truly starts to come together!

Step 4: Arrange on the Pan

Transfer the chicken (skin-side up) and potatoes onto a large baking sheet or roasting pan. Try to keep everything in a single layer for even roasting. If you want even easier cleanup, line your pan with parchment paper.

Step 5: Roast to Perfection

Slide the pan into your hot oven and roast for 35 to 45 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden. For extra crispy skin, broil for the last 2–3 minutes—but keep a close eye to prevent burning!

Step 6: Rest and Garnish

Once out of the oven, let everything rest for about 5 minutes. This helps the juices redistribute and makes the chicken extra succulent. Finish with a sprinkle of fresh parsley if you like, and get ready to dig in!

How to Serve Roasted Chicken and Potatoes Recipe

Garnishes

A handful of freshly chopped parsley adds a pop of color and a fresh, herbaceous note that lifts the whole dish. If you’re feeling fancy, a little extra squeeze of lemon or a dusting of flaky sea salt right before serving can make the Roasted Chicken and Potatoes Recipe feel restaurant-worthy.

Side Dishes

While this recipe is a hearty meal on its own, you can round it out with a crisp green salad, some roasted seasonal veggies, or even a simple steamed green like broccoli or green beans. A dollop of garlicky yogurt or a drizzle of balsamic glaze on the side would also be delicious.

Creative Ways to Present

For a family-style meal, serve everything straight from the roasting pan for a rustic, inviting look. If you want to impress guests, plate each chicken thigh atop a bed of potatoes and scatter with herbs. You can also use individual cast iron skillets for a fun, personal touch—everyone loves their own little skillet of the Roasted Chicken and Potatoes Recipe!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3 days. The flavors deepen as they sit, making the next-day Roasted Chicken and Potatoes Recipe just as delicious, if not more so!

Freezing

For longer storage, you can freeze the cooked chicken and potatoes. Place portions in freezer-safe containers or zip-top bags for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To bring leftovers back to life, reheat them in a 350°F (175°C) oven until warmed through and the skin crisps up again—about 15 minutes. If you’re in a hurry, a microwave works too, but the oven method keeps the best texture.

FAQs

Can I use boneless chicken breasts instead of thighs?

Absolutely! Just keep in mind that boneless breasts cook a bit faster, so check them around the 25–30 minute mark to prevent overcooking. The Roasted Chicken and Potatoes Recipe is flexible, so use your favorite cut of chicken.

What other vegetables work well in this recipe?

Feel free to add carrots, Brussels sprouts, or chunks of sweet potato along with the potatoes. Just make sure everything is cut to similar sizes so they roast evenly.

How do I make sure the chicken skin gets really crispy?

Roasting at a high temperature is key, and finishing under the broiler for a couple of minutes really helps. Also, make sure the skin is facing up and not crowded by other ingredients on the pan.

Can I prepare the marinade in advance?

Yes! You can mix up the marinade a day ahead and even toss the chicken and potatoes in it to marinate overnight. This deepens the flavors and makes throwing the Roasted Chicken and Potatoes Recipe into the oven even faster.

Is this recipe gluten-free?

It sure is! There are no wheat products or gluten-containing ingredients in this dish, making it a safe and incredibly tasty gluten-free dinner option for everyone at the table.

Final Thoughts

If you’re looking for a meal that’s comforting, fuss-free, and packed with flavor, give the Roasted Chicken and Potatoes Recipe a try. It’s a true crowd-pleaser that’s just as perfect for a weeknight dinner as it is for sharing with friends and family. Grab your ingredients and let your oven do the work—you’re in for a delicious treat!

Roasted Chicken and Potatoes Recipe

4.9 from 28 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Roasted Chicken and Potatoes recipe is a simple, comforting, and flavorful one-pan meal perfect for an easy weeknight dinner. Tender, juicy chicken thighs are seasoned with garlic, rosemary, paprika, and lemon, then roasted alongside golden baby potatoes until everything is beautifully crisp and cooked to perfection.

Ingredients

Scale

Chicken and Marinade

4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 lemon

Vegetables

1 1/2 pounds baby potatoes, halved

Garnish

Optional fresh parsley for garnish

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken and potatoes to achieve a crispy, golden finish.
Prepare Marinade and Mix: In a large mixing bowl, combine olive oil, minced garlic, chopped rosemary, paprika, salt, black pepper, and lemon juice. Add the chicken thighs and halved baby potatoes to the bowl and toss thoroughly to coat all pieces evenly with this flavorful mixture.
Arrange on Baking Sheet: Spread the chicken thighs skin-side up and the potatoes in a single layer on a large baking sheet or roasting pan, ensuring even spacing to promote even cooking and browning.
Roast: Place the baking sheet in the oven and roast for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown. This timing may vary slightly depending on your oven and the size of the chicken thighs.
Broil for Crispiness: For an extra crispy skin, switch the oven to broil and cook the chicken for an additional 2–3 minutes at the end of the roasting time. Keep a close eye to prevent burning.
Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with freshly chopped parsley if desired, then serve hot alongside the roasted potatoes.

Notes

Chicken thighs can be substituted with drumsticks or bone-in chicken breasts if preferred.
Add extra vegetables like carrots or Brussels sprouts to the roasting pan for variety and nutrition.
Line the baking sheet with parchment paper for an easier cleanup process.
Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting
Cuisine: American