From My Kitchen To Yours...

Garlic Roasted Chicken and Potatoes

Who doesn’t love classic chicken and potatoes? Make your life easy with one pan garlic roasted chicken and baby potatoes. This wholesome chicken dinner is made with flavourful, succulent and tender chicken thighs and baby potatoes seasoned with herbs. Plus, it takes only 10 minutes to prep in a single sheet pan (no extra dishes!). Just toss everything together, pop it in the oven and let the oven do its magic. So so easy and so delicious.

This is one of my go-to dishes because it’s delicious and super easy, but it’s especially a go-to when I have guests over. Kind of for the same exact reason. And if you have a lot of company, you can just double or triple the recipe and basically feed an army. I like to serve this alongside a big salad to add some green to my dinner. Try quinoa spinach power salad or Mediterranean chickpea wedge salad with hummus dressing. It also pairs really nicely with a one pot rice pilaf with carrots and creamy garlic mashed cauliflower.

It is so easy to make this sheet pan chicken meal in just a few simple steps:

Combine the ingredients. In a large roasting pan or casserole dish, add chicken, potatoes, carrots, onion, garlic and olive oil. Season with salt and pepper and toss to coat. Arrange chicken in between the potatoes. Season chicken with more salt and pepper on both sides. Sprinkle rosemary over the chicken and vegetables.
Roast: Place the pan in a 350 F preheated oven and cook for 1 hour and 25 minutes until the skin is crispy and golden brown and potatoes are soft when pierced with a fork.
Broil (optional): For crispier and more browned skin, turn the broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly. Remove from oven and serve.


5 to 6 chicken thighs, bone-in and skin on (2 lbs. total)
15-20 baby potatoes, halved
2 medium carrots, cut into 1-inch pieces (optional)
½ onion, quartered

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