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Garlic Herb Roasted Chicken with Baby Potatoes

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Succulent roasted chicken thighs and drumsticks coated in a rich garlic herb marinade, baked with crispy baby potatoes. A hearty, one-pan comfort meal perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 chicken thighs (bone-in, skin-on)
  • 4 chicken drumsticks
  • 1.5 lbs baby potatoes, halved
  • 4 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Juice of 1 lemon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon chili flakes (optional)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, mix olive oil, garlic, paprika, oregano, thyme, lemon juice, salt, pepper, and chili flakes.
  3. Add the chicken pieces to the bowl and massage the marinade into the skin. Let it sit for 10–15 minutes.
  4. Toss the halved baby potatoes in the same bowl to coat with the remaining marinade.
  5. Arrange the chicken and potatoes in a large roasting pan or baking sheet in a single layer, skin side up.
  6. Roast for 45–50 minutes, or until the chicken is fully cooked (internal temp of 165°F/74°C) and the potatoes are golden and tender.
  7. Broil for 3–5 minutes at the end for extra crispiness, if desired.
  8. Remove from oven, sprinkle with fresh parsley, and serve hot.

Notes

  • For even more flavor, marinate the chicken for up to 2 hours in the refrigerator.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature.
  • Try mixing in carrots or onions with the potatoes for added variety.

Nutrition

Keywords: garlic herb roasted chicken, one-pan dinner, roasted baby potatoes, chicken and potatoes, easy dinner recipe

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