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How to Make Baked Garlic Chicken and Potatoes Perfectly

Baked Garlic Chicken and Potatoes

Bone-in chicken thighs and tender potatoes roast together in a lemon-garlic herb mixture for a simple, flavorful one-pan dinner. A brief broil at the end gives the chicken skin extra color and crispness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Potatoes
  • 6 thighs, about 2 1/2–3 pounds Bone-in, skin-on chicken thighs
  • 1 1/2 pounds, halved or cut into 1 1/2-inch chunks Baby potatoes or Yukon Gold potatoes
Garlic-Lemon Seasoning
  • 8–10 cloves, minced or thinly sliced Garlic
  • 1/4 cup Olive oil
  • 2 tablespoons, from 1 lemon Lemon juice
  • 1 teaspoon Dried oregano
  • 1 teaspoon Paprika
  • 1 teaspoon, plus more for potatoes if needed Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Optional Finishing Ingredients
  • 1/2 cup, optional Chicken broth or water
  • 1 tablespoon, chopped, optional Fresh parsley

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C) and lightly oil a large roasting pan or rimmed baking sheet.
  2. Toss the potatoes with about half of the olive oil, half of the garlic, 1/2 teaspoon salt, and some black pepper. Spread them in the prepared pan.
  3. Combine the remaining olive oil and garlic with the lemon juice, oregano, paprika, remaining salt, and pepper. Rub this mixture over the chicken thighs, including under the skin where possible.
  4. Arrange the chicken skin-side up among the potatoes. Pour the optional broth or water around the potatoes, taking care not to pour it over the chicken skin.
  5. Roast uncovered for 40–50 minutes, turning the potatoes once halfway through if needed. The chicken is ready when the thickest part reaches at least 165°F (74°C), measured away from the bone, and the potatoes are tender.
  6. For crispier skin, broil for 1–3 minutes while watching closely. Rest the chicken for about 5 minutes, then garnish with chopped parsley and serve.

Notes

Cut the potatoes into evenly sized 1 1/2-inch pieces so they finish with the chicken. Avoid crowding the pan, and judge doneness with an instant-read thermometer rather than time alone. Store leftovers covered in the refrigerator and reheat until hot.