One-Pan Garlic Chicken and Potatoes

Weeknights can be a whirlwind of activities, leaving little time and even less energy to cook elaborate meals. For years, I struggled to find dinner recipes that were both delicious and manageable after a long day. Then, I discovered the magic of one-pan cooking, and this One-Pan Garlic Chicken and Potatoes recipe quickly became a family staple. Honestly, it’s a lifesaver. The aroma of garlic and herbs filling the kitchen is simply irresistible, and the best part? It’s incredibly easy to make and clean up is a breeze! Even my pickiest eater devours this dish, and I love knowing I’m serving them a wholesome, flavorful meal without spending hours in the kitchen. The chicken comes out perfectly juicy and tender, infused with garlic and herbs, while the potatoes are roasted to golden-brown perfection, crispy on the outside and fluffy on the inside. If you’re looking for a simple yet satisfying dinner that will impress your family and friends without any fuss, look no further. This recipe is a guaranteed winner!

Ingredients You’ll Need for Delicious One-Pan Garlic Chicken and Potatoes

• Bone-in, Skin-on Chicken Thighs: (Approximately 2 pounds) These are the star of the dish! Bone-in, skin-on thighs are preferred for their flavor and ability to stay moist during roasting. The skin crisps up beautifully, while the bone helps keep the meat tender and juicy.
• Yukon Gold Potatoes: (About 1.5 pounds, medium-sized) Yukon Golds are perfect for roasting because of their buttery texture and ability to hold their shape. They become wonderfully creamy on the inside and golden brown on the outside. You can also use red potatoes or baby potatoes if you prefer.
• Fresh Garlic: (A generous amount – about 8-10 cloves) Garlic is the flavor powerhouse of this recipe! Fresh garlic cloves, roughly chopped, infuse the chicken and potatoes with their pungent and aromatic goodness. Don’t be shy with the garlic; it mellows out beautifully as it roasts.
• Olive Oil: (¼ cup) Olive oil is essential for roasting. It helps the chicken and potatoes brown beautifully and adds richness to the dish. Choose a good quality extra virgin olive oil for the best flavor.
• Fresh Rosemary: (2 tablespoons, chopped) Rosemary adds a fragrant, piney, and slightly woodsy aroma that complements the garlic and chicken perfectly. Fresh rosemary is highly recommended for its superior flavor, but dried can be used in a pinch (use about 1 tablespoon dried).
• Dried Thyme: (1 teaspoon) Thyme is another classic herb that pairs wonderfully with chicken and potatoes. Its earthy and slightly lemony notes enhance the overall flavor profile. Dried thyme works well in this recipe and is readily available.
• Lemon: (1, cut into wedges) Lemon wedges add a bright, zesty touch at the end, balancing the richness of the chicken and potatoes and adding a refreshing element. Fresh lemon juice is key to this final flourish.
• Salt: (To taste) Salt is crucial for seasoning and bringing out the flavors of all the ingredients. Use kosher salt or sea salt for the best results.
• Black Pepper: (Freshly ground, to taste) Freshly ground black pepper adds a pungent kick and depth of flavor. Grind it generously over the chicken and potatoes for the best taste.
• Optional: Red Pepper Flakes: (¼ teaspoon, or to taste) For a subtle hint of heat, a pinch of red pepper flakes can be added. This is optional but adds a nice layer of complexity.
• Optional: Fresh Parsley: (For garnish, chopped) Fresh parsley, chopped, adds a pop of color and freshness as a final garnish. It’s not essential but makes the dish look more appealing.

Step-by-Step Instructions for Perfect One-Pan Garlic Chicken and Potatoes

1. Preheat Your Oven and Prepare the Baking Sheet: Start by preheating your oven to 400°F (200°C). This high temperature is ideal for roasting chicken and potatoes to achieve crispy skin and golden-brown edges. While the oven is preheating, prepare a large baking sheet. Line it with parchment paper for easier cleanup, although this is optional. If you don’t use parchment paper, you may need to scrub the baking sheet a bit more after cooking.
2. Prepare the Potatoes: Wash the Yukon Gold potatoes thoroughly and pat them dry. Cut the potatoes into roughly 1-inch chunks. Uniformly sized pieces will ensure even cooking. Place the chopped potatoes in a large bowl. Drizzle the potatoes with about half of the olive oil (approximately 2 tablespoons). Season generously with salt and freshly ground black pepper. Toss the potatoes well to ensure they are evenly coated with oil and seasoning. This step is important for achieving crispy and flavorful potatoes.
3. Prepare the Garlic and Herbs: Peel the garlic cloves. Roughly chop the garlic cloves – you don’t need to mince them finely as they will roast and mellow out. Chop the fresh rosemary if you are using fresh. Set the garlic and rosemary aside.
4. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This is a crucial step for achieving crispy skin. Excess moisture will steam the chicken rather than roast it. Place the dried chicken thighs in the same bowl as the potatoes (no need to clean it). Drizzle the remaining olive oil (about 2 tablespoons) over the chicken. Season the chicken generously with salt, freshly ground black pepper, and dried thyme. Sprinkle the chopped garlic and rosemary over the chicken and potatoes in the bowl. Toss everything together well, ensuring the chicken and potatoes are evenly coated with the oil, seasonings, garlic, and herbs. Use your hands to really massage the seasonings into the chicken and potatoes.
5. Arrange Chicken and Potatoes on the Baking Sheet: Spread the seasoned chicken and potatoes in a single layer on the prepared baking sheet. Make sure the chicken pieces are skin-side up for optimal crisping. Avoid overcrowding the pan, as this can steam the ingredients instead of roasting them. If necessary, use two baking sheets to ensure everything is in a single layer. Evenly distribute the garlic and rosemary pieces around the chicken and potatoes on the baking sheet.
6. Roast in the Oven: Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The potatoes should be easily pierced with a fork and have crispy edges.
7. Broil for Extra Crispiness (Optional): If you want extra crispy chicken skin and potatoes, you can broil for the last 2-3 minutes of cooking. Keep a very close eye on the chicken and potatoes while broiling to prevent burning. Broiling can quickly turn the skin and edges golden brown and crispy. Be cautious and watch it carefully.
8. Rest and Serve: Once the chicken is cooked through and the potatoes are roasted to your liking, remove the baking sheet from the oven. Let the chicken and potatoes rest for 5-10 minutes before serving. This resting period allows the juices to redistribute within the chicken, resulting in more tender and flavorful meat. Serve immediately with lemon wedges for squeezing over the dish. Garnish with fresh parsley, if desired, for a final touch of freshness and color.

Nutrition Facts for One-Pan Garlic Chicken and Potatoes (Per Serving, Estimated)

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: 1 serving (approximately 1 chicken thigh and a portion of potatoes)
• Calories: Approximately 450-550 kcal
• Protein: 35-40g

Preparation Time for One-Pan Garlic Chicken and Potatoes

This recipe is all about simplicity and efficiency! The active preparation time, including chopping vegetables and seasoning the chicken, is approximately 15-20 minutes. The oven does most of the work, with a roasting time of around 40-45 minutes. This makes the total time from prep to table about 60-65 minutes, perfect for a weeknight dinner. The minimal prep time and hands-off cooking make this recipe a real winner for busy individuals and families.

How to Serve One-Pan Garlic Chicken and Potatoes

This versatile dish is delicious on its own, but here are some serving suggestions to make it a complete and satisfying meal:

• Classic Sides:
  • Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the chicken and potatoes.
  • Steamed Green Beans or Broccoli: Steamed green vegetables add a healthy and vibrant side dish that complements the flavors of the main course.
  • Roasted Asparagus: Roasting asparagus alongside the chicken and potatoes (or separately) is a delicious and easy way to add more vegetables.
  • Dinner Rolls or Crusty Bread: Serve with warm dinner rolls or crusty bread to soak up the flavorful pan juices.
• Elevated Options:
  • Creamy Polenta or Mashed Potatoes: For a more comforting meal, serve over creamy polenta or mashed potatoes.
  • Garlic Aioli or Lemon Herb Sauce: A dipping sauce like garlic aioli or a lemon herb sauce can elevate the dish and add extra flavor.
  • Roasted Vegetables: Roast other vegetables along with the chicken and potatoes, such as bell peppers, onions, carrots, or zucchini.
• Serving Occasions:
  • Weeknight Dinners: This recipe is ideal for quick and easy weeknight meals due to its simplicity and minimal cleanup.
  • Casual Family Gatherings: It’s perfect for casual family dinners or potlucks, as it’s crowd-pleasing and easy to make in larger quantities.
  • Simple Sunday Suppers: Enjoy this comforting and flavorful dish for a relaxed Sunday supper.
  • Meal Prep: Leftovers are delicious and reheat well, making this recipe great for meal prepping lunches or future dinners.

Additional Tips for the Best One-Pan Garlic Chicken and Potatoes

1. Don’t Overcrowd the Pan: Ensure the chicken and potatoes are arranged in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, resulting in less crispy chicken and potatoes. If necessary, use two baking sheets.
2. Pat the Chicken Dry: Patting the chicken thighs dry with paper towels before seasoning is crucial for achieving crispy skin. Remove excess moisture for optimal browning and crispiness.
3. Season Generously: Don’t be shy with the salt, pepper, garlic, and herbs! Generous seasoning is key to flavorful chicken and potatoes. Taste and adjust seasoning as needed.
4. Use Bone-in, Skin-on Chicken Thighs: Bone-in, skin-on chicken thighs are recommended for this recipe because they are more flavorful and stay moister during roasting compared to boneless, skinless chicken breasts. The skin crisps up beautifully, and the bone adds flavor.
5. Cut Potatoes into Uniform Pieces: Cutting the potatoes into roughly equal-sized pieces ensures they cook evenly. This prevents some pieces from being undercooked while others are overcooked.
6. Preheat the Oven Properly: Make sure your oven is fully preheated to 400°F (200°C) before placing the baking sheet inside. A properly preheated oven is essential for even roasting and crisping.
7. Adjust Cooking Time as Needed: Oven temperatures can vary, so check the chicken for doneness using a meat thermometer. The internal temperature should reach 165°F (74°C). Potatoes should be tender and easily pierced with a fork. Adjust cooking time accordingly.
8. Experiment with Herbs and Spices: Feel free to customize the herb and spice blend to your liking. Try adding other herbs like oregano, Italian seasoning, or paprika for different flavor profiles. You can also add a pinch of red pepper flakes for a touch of heat.

Frequently Asked Questions (FAQ) about One-Pan Garlic Chicken and Potatoes

Q1: Can I use chicken breasts instead of chicken thighs?

A: While chicken thighs are recommended for their flavor and moisture, you can use boneless, skinless chicken breasts if preferred. However, chicken breasts tend to dry out more easily, so reduce the cooking time and monitor them closely to avoid overcooking. You might also consider brining the chicken breasts beforehand to help keep them moist.

Q2: Can I use different types of potatoes?

A: Yes, you can substitute Yukon Gold potatoes with other types of potatoes. Red potatoes, baby potatoes, or even fingerling potatoes would work well. Adjust the chopping size as needed to ensure even cooking. Russet potatoes can also be used, but they may become a bit drier than Yukon Golds.

Q3: Can I make this recipe ahead of time?

A: While best served fresh, you can prepare the chicken and potatoes ahead of time and store them in the refrigerator for up to 24 hours before roasting. When ready to cook, bring them to room temperature for about 30 minutes before roasting as directed. Cooked leftovers can be stored in the refrigerator for 3-4 days and reheated.

Q4: How do I reheat leftovers?

A: Leftover One-Pan Garlic Chicken and Potatoes can be reheated in the oven at 350°F (175°C) until heated through, or in a skillet over medium heat with a little olive oil. You can also microwave them, but the chicken skin and potatoes may not be as crispy. For best results, oven reheating is recommended to maintain crispiness.

Q5: Can I add other vegetables to this recipe?

A: Absolutely! You can easily add other vegetables to the baking sheet alongside the chicken and potatoes. Good options include bell peppers, onions, carrots, broccoli florets, asparagus, zucchini, or cherry tomatoes. Add vegetables that require similar cooking times to the potatoes. For vegetables that cook faster, like asparagus or zucchini, add them to the pan about 15-20 minutes before the chicken and potatoes are done.

Q6: Can I use dried rosemary instead of fresh?

A: Yes, you can use dried rosemary if fresh rosemary is not available. Use about 1 tablespoon of dried rosemary in place of 2 tablespoons of fresh rosemary. Dried herbs are more concentrated in flavor, so you need less.

Q7: Is this recipe gluten-free and dairy-free?

A: Yes, this One-Pan Garlic Chicken and Potatoes recipe is naturally gluten-free and dairy-free as it is made with chicken, potatoes, herbs, garlic, and olive oil. Always double-check ingredient labels if using pre-packaged seasonings to ensure they are gluten-free and dairy-free if needed for dietary restrictions.

Q8: Can I double or triple this recipe for a larger crowd?

A: Yes, you can easily double or triple this recipe to serve a larger group. Just make sure to use larger baking sheets or multiple baking sheets to avoid overcrowding. Adjust the cooking time slightly if needed, especially if using a very full oven. Ensure the chicken is cooked through and the potatoes are tender.

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