If you could bottle up the aroma of comfort and home, I’m convinced it would smell exactly like this Roasted Chicken and Potatoes Recipe. Juicy, golden-skinned chicken thighs nestled up to perfectly crispy potatoes all roasted together with zesty lemon, garlic, and fragrant herbs—this is a dinner that’s as easy to make as it is deeply satisfying. Whether you’re feeding your family on a busy weeknight or hosting friends for a cozy gathering, the magic of this one-pan meal is sure to win smiles and requests for seconds.
Ingredients You’ll Need
You don’t need a mile-long ingredient list for a dish that tastes like you spent hours fussing. Every element here earns its keep, lending flavor, color, or texture to make the Roasted Chicken and Potatoes Recipe shine from the very first bite.
- Chicken Thighs (bone-in, skin-on): These turn golden and juicy in the oven, infusing the potatoes with savory goodness.
- Baby Potatoes (halved): They roast up tender on the inside and deliciously crisp on the edges, soaking up all those savory juices.
- Olive Oil: Brings everything together and helps those flavors cling to the chicken and potatoes.
- Garlic Cloves (minced): Adds bold flavor and an irresistible aroma that fills your kitchen as it roasts.
- Paprika: Adds earthy depth and a subtle warmth to the whole dish.
- Dried Thyme: Infuses the meal with a gentle herbal note that pairs perfectly with chicken.
- Dried Rosemary: Brings that piney, fragrant boost which plays so nicely with potatoes.
- Dried Oregano: Rounds out the herb blend with a slightly peppery kick.
- Salt: Essential for drawing out and intensifying all the natural flavors.
- Black Pepper: Perks everything up with just the right touch of heat.
- Lemon Juice: Brightens the entire Roasted Chicken and Potatoes Recipe and balances the richness of the chicken.
- Fresh Parsley (for garnish): Finishes the dish with a burst of color and fresh, vibrant taste.
How to Make Roasted Chicken and Potatoes Recipe
Step 1: Warm Up the Oven and Prep Your Pan
Preheat your oven to 400°F so it’s ready to transform everything into roasty, savory bliss. A lightly greased baking dish or sheet pan helps everything crisp up without sticking—plus, cleanup is a breeze!
Step 2: Whip Up a Flavorful Marinade
In a large bowl, stir together olive oil, minced garlic, paprika, thyme, rosemary, oregano, salt, pepper, and the juice of one whole lemon. This bold, herbaceous mixture is the backbone of your Roasted Chicken and Potatoes Recipe, promising flavor in every bite.
Step 3: Coat the Chicken and Potatoes
Drop your chicken thighs and halved baby potatoes into that bowl of zesty goodness. Toss everything gently but thoroughly, making sure each piece is gleaming with herbs, spices, and oils. This step ensures even seasoning and legendary flavor.
Step 4: Arrange and Roast
Spread the chicken and potatoes out in a single layer in your prepared baking dish, with the chicken skin-side up for the crispiest, most mouthwatering finish. Pop it in the oven for about 40 to 45 minutes—the chicken should reach 165°F and potatoes turn gorgeously golden and fork-tender.
Step 5: Broil for Extra Crispiness
If you’re after that show-stopping crispy skin, switch on the broiler for an extra 2 to 3 minutes at the end. Watch carefully so it doesn’t burn, but don’t skip this step if you crave that shatteringly crisp finish!
Step 6: Garnish and Serve
Scatter freshly chopped parsley over the hot chicken and potatoes for a beautifully fresh presentation and a hint of green. Plate up and dig in—the Roasted Chicken and Potatoes Recipe is ready to steal the show.
How to Serve Roasted Chicken and Potatoes Recipe
Garnishes
A sprinkle of fresh parsley not only looks gorgeous but also adds an extra layer of freshness. For even more pop, add a few lemon wedges on the side—guests can squeeze them over the dish for extra brightness. A final dusting of flaky sea salt right before serving also takes everything up a notch.
Side Dishes
While this Roasted Chicken and Potatoes Recipe is perfectly satisfying on its own, pairing it with a crisp green salad or some simply sautéed greens like spinach or green beans makes the meal feel especially complete. A loaf of crusty bread to soak up all those irresistible juices is never a bad idea either!
Creative Ways to Present
For a dinner party-worthy look, serve the chicken right from the roasting pan nestled among the golden potatoes, topped with herb sprigs and lemon slices. Or, carve the chicken and arrange it over a bed of the roasted potatoes on a big platter for effortless family-style dining. Individual plates with a fan of potatoes, a thigh, and a spoonful of pan juices will make anyone feel special.
Make Ahead and Storage
Storing Leftovers
Leftovers are a dream! Cool the chicken and potatoes to room temperature, then transfer to an airtight container. Store in the fridge for up to three days. The flavors actually meld together even more with some rest, so they’ll taste even richer the next day.
Freezing
If you like to meal prep, the Roasted Chicken and Potatoes Recipe freezes surprisingly well. Let everything cool completely, then package individual portions or the whole batch in freezer-safe containers. Freeze for up to three months. For best texture, separate the potatoes from the chicken before freezing, as potatoes can get a little soft but are still plenty tasty!
Reheating
To reheat, arrange chicken and potatoes on a sheet pan and warm in a 350°F oven until hot and the skin is re-crisped, about 15-20 minutes. Microwaving works in a pinch, but oven reheating gives you the best texture and keeps everything deliciously crisp on the outside and juicy inside.
FAQs
Can I use boneless chicken breasts or thighs instead of bone-in?
Absolutely! The Roasted Chicken and Potatoes Recipe is very flexible. If you use boneless pieces, just reduce the cooking time to about 25–30 minutes and check for doneness to keep everything juicy and tender.
What other vegetables can I add to the pan?
The beauty of this dish is that you can add just about any veggie you love. Try tossing in carrots, onions, or Brussels sprouts along with the potatoes for added flavor, color, and nutrition. Just be sure everything is cut to similar sizes for even cooking.
Is there a way to make this dish spicier?
If you crave a kick, add 1/2 teaspoon of crushed red pepper flakes to the marinade, or sprinkle chili powder along with the other spices. It’s a super easy way to dial up the heat in your Roasted Chicken and Potatoes Recipe!
Can I prepare this recipe in advance?
Yes, you can assemble everything up to the point of roasting—toss the chicken and potatoes in the marinade, cover, and store in the fridge for several hours or overnight. When ready to eat, just spread everything on your baking dish and proceed with roasting as directed.
Does this work with sweet potatoes instead of regular potatoes?
It sure does! Sweet potatoes add a subtle sweetness that pairs beautifully with the herbs and spices. Just cut them into chunks similar in size to the baby potatoes to ensure even roasting.
Final Thoughts
It’s hard not to fall a little bit in love after that first forkful—this Roasted Chicken and Potatoes Recipe delivers on warmth, flavor, and those unbeatable homemade vibes. Whether you’re gathering loved ones or simply craving something cozy and spectacular, I hope you’ll give it a try and make it part of your personal comfort food hall of fame!
Print
Roasted Chicken and Potatoes Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Roasted Chicken and Potatoes recipe is a delicious and easy one-pan meal that’s perfect for any night of the week. Tender chicken thighs, flavorful baby potatoes, and aromatic herbs come together to create a hearty and satisfying dish that the whole family will love.
Ingredients
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 1/2 lbs baby potatoes (halved)
- 3 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- juice of 1 lemon
For Garnish:
- fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 400°F and lightly grease a large baking dish or sheet pan.
- Prepare the chicken and potatoes: In a large bowl, combine olive oil, garlic, paprika, thyme, rosemary, oregano, salt, pepper, and lemon juice. Add chicken thighs and potatoes, tossing until evenly coated.
- Bake: Arrange chicken and potatoes in a single layer in the baking dish, placing chicken skin-side up. Roast for 40–45 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
- Optional step: If desired, broil for 2–3 minutes for extra crispy skin. Garnish with fresh parsley before serving.
Notes
- You can add carrots, onions, or Brussels sprouts to the pan for more vegetables.
- Use boneless chicken if preferred—reduce cooking time to 25–30 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 460
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
