One-Pot Garlic Herb Chicken with Baby Potatoes
Tender chicken thighs and baby potatoes cooked together in a fragrant garlic herb sauce for an effortless, comforting meal. This american-inspired chicken ready in about 45 minutes pairs bone-in chicken thighs, pounds baby potatoes, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 chicken thighs
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 5 cloves garlic cloves
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 cup chicken broth
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Step 1: Preheat the oven to 400°F. Rinse and halve 1.5 pounds baby potatoes and pat dry.
- Step 2: Heat 3 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Season 6 bone-in chicken thighs with 1.5 teaspoons salt and 1 teaspoon black pepper, then place skin-side down and sear for 5 minutes until golden and crispy.
- Step 3: Flip the chicken thighs and add the halved baby potatoes, 5 minced garlic cloves, 1 tablespoon chopped rosemary, and 1 tablespoon chopped thyme around the chicken. Cook for 2 minutes until fragrant.
- Step 4: Pour 1 cup chicken broth and 2 tablespoons lemon juice over the chicken and potatoes, transfer the skillet to the oven, and roast for 25 minutes until the chicken reaches an internal temperature of 165°F and potatoes are tender.
- Step 5: Remove from oven and let rest for 5 minutes before serving to allow the flavors to meld.
Frequently asked questions
How long does One-Pot Garlic Herb Chicken with Baby Potatoes take to make?
Total time is about 45 minutes (15 min prep + 30 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-Pot Garlic Herb Chicken with 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 bone-in chicken thighs from drying out.
Can I substitute ingredients in One-Pot Garlic Herb Chicken with 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-Pot Garlic Herb Chicken with 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-Pot Garlic Herb Chicken with 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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