Name: Roasted Chicken & Potatoes Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4–6 bone-in chicken pieces (thighs, drumsticks, or breasts); 1 1/2 lbs baby potatoes or Yukon gold potatoes, halved or quartered; 3 tbsp olive oil; 4 garlic cloves, minced; 2 tbsp fresh herbs (rosemary, thyme, parsley, or a mix); 1 tbsp lemon juice (optional); Salt and black pepper, to taste

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This roasted chicken & potatoes recipe is a classic comfort dish that’s simple, hearty, and full of flavor. I love how the chicken roasts until golden and juicy while the potatoes soak up all the delicious drippings. It’s the kind of meal that feels rustic and homey, yet elegant enough for guests.

Roasted Chicken & Potatoes Recipe

Why You’ll Love This Recipe

I like this recipe because it’s a one-pan meal that doesn’t require much effort. The oven does most of the work, leaving me with tender chicken, crispy potatoes, and incredible flavor. It’s easy to season with whatever herbs I have on hand, and the results are always satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bone-in chicken pieces (thighs, drumsticks, or breasts)
baby potatoes or Yukon gold potatoes
olive oil
garlic
fresh herbs (rosemary, thyme, parsley, or a mix)
lemon juice (optional)
salt
black pepper

Directions

I preheat my oven to 400°F (200°C).
I cut the potatoes into halves or quarters and toss them with olive oil, garlic, herbs, salt, and pepper.
I place the seasoned potatoes in a roasting pan or baking sheet.
I rub the chicken pieces with olive oil, salt, pepper, and more herbs, then arrange them over and around the potatoes.
I roast for 45–55 minutes, depending on the size of the chicken, until the skin is golden and crispy and the chicken reaches 165°F (74°C) internally.
I squeeze fresh lemon juice over the top before serving for brightness.

Servings and timing

This recipe makes about 4 servings. Prep time takes me 15 minutes, roasting is 45–55 minutes, so the dish is ready in about 1 hour 10 minutes.

Variations

Sometimes I add carrots, onions, or Brussels sprouts to the pan for extra veggies. If I want a smoky flavor, I sprinkle in smoked paprika or cayenne pepper. For a Mediterranean twist, I toss in olives and a drizzle of balsamic vinegar.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and potatoes in the oven at 350°F (175°C) until heated through. Microwaving works too, though it doesn’t keep the skin crispy.

FAQs

Can I use boneless chicken?

Yes, but I reduce the cooking time since boneless chicken cooks faster.

Should I cover the chicken while roasting?

No, I roast it uncovered so the skin gets crispy.

Can I make this ahead of time?

Yes, I prep the chicken and potatoes with oil and herbs, cover, and refrigerate up to a day ahead before roasting.

How do I keep the chicken juicy?

I avoid overcooking, use bone-in pieces, and let the chicken rest for 5–10 minutes after roasting.

Can I make this in a cast-iron skillet?

Yes, I often roast chicken and potatoes in a large cast-iron pan for even browning.

Conclusion

I love making roasted chicken & potatoes because it’s a wholesome, flavorful meal that never goes out of style. With crispy skin, juicy chicken, and perfectly roasted potatoes, it’s a recipe I come back to again and again. It’s simple, satisfying, and always a hit at the table.