Why You’ll Love This Recipe

This recipe is everything you want in a weeknight dinner — quick, easy, and packed with flavor. The chicken thighs are marinated in a fragrant blend of garlic and herbs, then roasted to golden perfection. Meanwhile, the baby potatoes soak up a savory garlic-butter glaze that makes them crispy on the outside and tender on the inside. It’s a hearty, one-pan dish that’s guaranteed to impress with its delicious flavors and minimal cleanup.

Oven-Roasted Garlic Herb Chicken with Glazed Baby Potatoes

Ingredients

4 bone-in, skin-on chicken thighs (or 2 breasts, split)
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper to taste
Juice of 1/2 lemon

For the Glazed Potatoes:

1 lb baby potatoes, halved
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp chopped fresh parsley (or 1 tsp dried)
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 425°F (220°C). Lightly grease or line a large baking dish or sheet pan.
In a bowl, combine the olive oil, garlic, rosemary, thyme, oregano, paprika, lemon juice, salt, and pepper. Mix well.
Rub the herb mixture evenly all over the chicken thighs (or breasts) and set aside to marinate while you prepare the potatoes.
Toss the halved baby potatoes with olive oil, salt, and pepper in a separate bowl.
Arrange the chicken thighs and potatoes on the baking dish, skin-side up for the crispiest texture. Spread the potatoes around the chicken.
Roast the chicken and potatoes uncovered for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
While the chicken and potatoes roast, melt the butter in a small skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
Remove the potatoes from the oven and gently toss them with the garlic butter glaze and chopped parsley.
Serve the roasted chicken alongside the glazed baby potatoes for a complete, delicious meal.

Servings and Timing

Servings: 4
Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 40–45 minutes

Variations

Chicken Breasts: You can substitute bone-in, skin-on chicken breasts for thighs if you prefer leaner meat.
Potato Variations: Swap baby potatoes for fingerling potatoes or small Yukon Golds for a different texture and flavor.
Herb Variations: Experiment with fresh herbs like rosemary or thyme in place of dried for a fresher taste.
Vegetable Add-ins: Add other vegetables like carrots, bell peppers, or onions to the baking dish for more color and flavor.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the chicken and potatoes on a baking sheet and warm in a preheated 350°F (175°C) oven for about 10-15 minutes until heated through. Alternatively, you can reheat in a microwave, though the potatoes may lose some crispness.

FAQs

1. How do I know when the chicken is cooked through?

To check if the chicken is done, use a meat thermometer to ensure it has reached an internal temperature of 165°F (74°C) at the thickest part.

2. Can I use boneless chicken for this recipe?

Yes, boneless, skinless chicken thighs or breasts will work too, but they may cook faster, so keep an eye on the internal temperature.

3. What can I serve this dish with?

This dish pairs well with a simple green salad, steamed vegetables, or a crusty loaf of bread to soak up any leftover garlic butter glaze.

4. Can I make this recipe ahead of time?

You can prepare the chicken and potato components ahead of time and store them separately in the refrigerator. When ready to cook, simply roast them as directed.

5. Is there a way to make the potatoes crispier?

For extra crispiness, try roasting the potatoes in a single layer and flipping them halfway through cooking. You can also increase the oven temperature to 450°F for the last 5 minutes of cooking.

6. Can I use fresh garlic instead of minced?

Yes, you can use fresh garlic cloves. Just make sure to mince them finely to get the best flavor infusion.

7. How do I avoid overcooking the chicken?

To prevent the chicken from drying out, be sure to monitor the cooking time closely and use a thermometer to check for doneness. Avoid overcooking it by removing it from the oven once it reaches 165°F.

8. Can I use other vegetables for the side?

Yes! Feel free to add vegetables like Brussels sprouts, zucchini, or carrots to the baking dish for a well-rounded meal.

9. Can I freeze the leftovers?

Yes, you can freeze the chicken and potatoes in an airtight container for up to 2 months. To reheat, bake from frozen or thaw overnight in the refrigerator.

10. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you ensure that no gluten-containing ingredients (such as certain butter brands or seasonings) are used.

Conclusion

Oven-Roasted Garlic Herb Chicken with Glazed Baby Potatoes is a simple yet mouthwatering dish that’s perfect for any occasion. The combination of golden, juicy chicken and savory, garlic-butter-coated potatoes creates a meal that’s both comforting and satisfying. Whether you’re looking for a family dinner or a special meal to impress guests, this recipe is sure to deliver both flavor and ease. Enjoy the convenience of a one-pan dish that’s guaranteed to be a hit!