Name: One Pan Garlic Roasted Chicken and Baby Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean-inspired
Ingredients: 6 chicken thighs or drumsticks; 1.5 lbs baby potatoes, halved; 3 tbsp olive oil; 4 garlic cloves, minced; 2 tbsp lemon juice; 1 tsp dried oregano or thyme; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped

I love making this one pan garlic roasted chicken and baby potatoes when I want a comforting, no-fuss meal. The chicken turns golden and juicy, while the potatoes soak up all the garlicky flavors, creating a simple yet incredibly satisfying dish.

Why You’ll Love This Recipe

I enjoy how everything cooks together in one pan, making both preparation and cleanup easy. The garlic and herbs infuse the chicken and potatoes with rich flavor, and I like how the dish comes out perfectly roasted every time with minimal effort. One Pan Garlic Roasted Chicken and Baby Potatoes

Ingredients

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

chicken thighs or drumsticks
baby potatoes, halved
olive oil
garlic cloves, minced
lemon juice
dried oregano or thyme
paprika
salt
black pepper
fresh parsley, chopped

Directions

I start by preheating the oven to 200°C (400°F) and preparing a large baking dish or sheet pan.

In a bowl, I mix olive oil, minced garlic, lemon juice, oregano or thyme, paprika, salt, and pepper to create a flavorful marinade.

I place the chicken and baby potatoes on the pan, then pour the marinade over everything. I toss the potatoes and coat the chicken well so all the flavors are evenly distributed.

I spread everything out in a single layer to ensure even roasting. I bake for about 35–45 minutes, turning the potatoes halfway through, until the chicken is golden and fully cooked and the potatoes are tender.

I finish by sprinkling fresh parsley over the top and serve immediately.

Servings and timing

I usually make about 4 servings. Preparation takes around 10–15 minutes, and cooking takes 35–45 minutes, so the total time is approximately 50–60 minutes.

Variations

I sometimes add carrots, green beans, or onions to the pan for extra vegetables. When I want a richer flavor, I include a bit of butter along with the olive oil. I also like adding a sprinkle of chili flakes for a slight kick.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven to keep the chicken skin crispy and the potatoes nicely textured. One Pan Garlic Roasted Chicken and Baby Potatoes

FAQs

Can I use chicken breasts instead?

I sometimes use chicken breasts, but I adjust the cooking time so they don’t dry out.

How do I make the chicken skin extra crispy?

I make sure not to overcrowd the pan and sometimes broil for a few minutes at the end.

Can I prepare this ahead of time?

I like marinating everything in advance and storing it in the fridge until ready to bake.

Do I need to peel the potatoes?

I usually leave the skins on for extra texture and flavor.

Can I cook this in an air fryer?

I sometimes cook smaller portions in an air fryer, adjusting the time and checking for doneness.

Conclusion

I find this one pan garlic roasted chicken and baby potatoes to be a perfect go-to meal when I want something easy, flavorful, and comforting. It’s a reliable recipe that delivers great results with minimal effort every time.