When the day’s been long and the kitchen feels like a sanctuary, this one-pan garlic chicken & potatoes comes to the rescue. Its inviting aroma fills the house, promising comfort without extra fuss.
One evening, I remember the moment the garlic hit the hot oil—the scent instantly warming the air while the golden potatoes roasted to a perfect crisp. The chicken thighs sizzled gently, skin turning irresistibly crackly. As I set the table, the mingling fragrance of rosemary and thyme felt like a cozy hug. Sitting down to eat, the tender chicken melted in my mouth with bursts of garlicky flavor, and the potatoes offered just the right amount of crunch. That simple meal, made in one pan, turned into a small celebration of ease and flavor that I keep coming back to.
- Simplifies dinner prep with just one pan to clean up.
- Combines juicy chicken and crispy potatoes in one delicious dish.
- Infused with aromatic garlic, rosemary, and thyme for depth of flavor.
- Perfectly fits into busy weeknight routines without sacrificing taste.
- Fresh parsley adds a bright finishing touch that makes every bite feel special.
If you’re wondering about leftovers, they reheat beautifully and stay flavorful, making this meal even better the next day.
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One-Pan Garlic Chicken & Potatoes
- Total Time: 50 minutes
- Yield: 4 1x
Description
A simple and flavorful one-pan meal featuring juicy garlic-infused chicken thighs and crispy roasted potatoes, perfect for an easy weeknight dinner.
Ingredients
8 bone-in, skin-on chicken thighs
1.5 pounds baby potatoes, halved
4 tablespoons olive oil, divided
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, half of the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Toss to coat evenly.
Spread the seasoned potatoes in a single layer on a large rimmed baking sheet or ovenproof skillet.
In the same bowl, add the chicken thighs. Drizzle with the remaining 2 tablespoons of olive oil, the remaining minced garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Toss well to coat the chicken evenly.
Place the chicken thighs skin-side up on top of the potatoes, spacing them evenly.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
If desired, switch the oven to broil and broil for 2 to 3 minutes to crisp the chicken skin further, watching carefully to avoid burning.
Remove from the oven and sprinkle with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
FAQ
Can I use boneless chicken thighs instead? Absolutely, just adjust the cooking time to ensure they’re fully cooked.
What if I don’t have baby potatoes? Regular potatoes cut into small chunks work just as well.
Is it okay to skip broiling the chicken skin? Yes, but broiling really brings out that extra crispy texture if you have the time.
Can I add other veggies? Sure! Just make sure any additional vegetables have similar cook times to the potatoes.
There’s something satisfying about gathering around a pan that delivers both comfort and ease. This garlic chicken and potatoes recipe invites you to slow down, enjoy the aromas, and savor every bite.