Description
Oven-Roasted Garlic Herb Chicken with Glazed Baby Potatoes is a rustic and flavorful one-pan dinner that’s simple yet deeply satisfying. Herb-marinated chicken roasts until golden and juicy, while baby potatoes are coated in a savory garlic-butter glaze — crisp on the outside, tender on the inside. It’s a classic, crowd-pleasing dish perfect for weeknights or weekend gatherings.
Ingredients
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4 bone-in, skin-on chicken thighs (or 2 breasts, split)
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2 tbsp olive oil
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3 cloves garlic, minced
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1 tsp dried rosemary
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1 tsp dried thyme
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1/2 tsp dried oregano
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1/2 tsp smoked paprika
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Salt and pepper to taste
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Juice of 1/2 lemon
For the Glazed Potatoes:
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1 lb baby potatoes, halved
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1 tbsp olive oil
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2 tbsp unsalted butter
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2 cloves garlic, minced
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1 tbsp chopped fresh parsley (or 1 tsp dried)
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Salt and pepper to taste
Instructions
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Preheat oven to 425°F (220°C). Lightly grease or line a large baking dish or sheet pan.
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In a bowl, mix olive oil, garlic, rosemary, thyme, oregano, paprika, lemon juice, salt, and pepper.
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Rub the herb mixture all over the chicken and set aside.
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Toss the halved baby potatoes with olive oil, salt, and pepper.
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Arrange chicken and potatoes in the baking dish, skin-side up for crispy texture.
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Roast uncovered for 40–45 minutes, or until the chicken reaches an internal temp of 165°F and the potatoes are golden.
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Meanwhile, melt butter in a small skillet. Add garlic and sauté until fragrant (about 30 seconds).
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Remove potatoes from the oven and gently toss with the garlic butter glaze and parsley.
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Serve chicken hot with glazed potatoes on the side.
Notes
For crispier skin, broil the chicken for the last 2–3 minutes. You can substitute the dried herbs with fresh ones (double the amount). Add carrots or Brussels sprouts to the roasting pan for a built-in veggie side. This recipe stores and reheats well — ideal for meal prep or next-day lunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes