One-Pan Roasted Chicken with Garlic and Baby Potatoes
A simple, no-fuss roasted chicken dinner featuring tender garlic-infused baby potatoes, ready in under an hour. This american-inspired chicken ready in about 60 minutes pairs bone-in, skin-on chicken thighs, pounds baby potatoes, halved, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes, halved
- 5 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon lemon, sliced
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 pounds halved baby potatoes with 2 tablespoons olive oil, 3 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 tablespoon chopped fresh rosemary until evenly coated.
- Step 2: Spread the potatoes on a large rimmed baking sheet and roast for 15 minutes.
- Step 3: Meanwhile, pat dry 6 bone-in, skin-on chicken thighs and rub with 1 tablespoon olive oil, remaining 2 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/2 tablespoon rosemary.
- Step 4: Remove the baking sheet from the oven and nestle the seasoned chicken thighs among the partially roasted potatoes. Scatter 5 lemon slices over the chicken and potatoes.
- Step 5: Roast for an additional 25-30 minutes until the chicken skin is golden and crisp, and the internal temperature reaches 165°F. Let rest 5 minutes before serving.
Frequently asked questions
How long does One-Pan Roasted Chicken with Garlic and Baby Potatoes take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Roasted Chicken with Garlic and Baby Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds baby potatoes, halved from drying out.
Can I substitute ingredients in One-Pan Roasted Chicken with Garlic and Baby Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Roasted Chicken with Garlic and Baby Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Roasted Chicken with Garlic and Baby Potatoes?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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