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Garlic Baked Chicken & Potatoes - Simple, Comforting, and Full of Flavor

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bone-in, skin-on chicken thighs or drumsticks (about 2 to 2.5 pounds)
  • Russet or Yukon Gold potatoes (2 to 2.5 pounds), cut into chunks
  • Garlic (8–10 cloves), minced or thinly sliced
  • Olive oil (3–4 tablespoons)
  • Fresh lemon (1), zested and juiced
  • Fresh rosemary or thyme (2–3 teaspoons, chopped), or 1 teaspoon dried
  • Smoked paprika (1 teaspoon)
  • Ground black pepper
  • Kosher salt
  • Optional add-ons: red pepper flakes, onion wedges, baby carrots, or cherry tomatoes

Method
 

  1. Preheat and prep the pan. Set your oven to 425°F (220°C). Line a rimmed baking sheet or large roasting pan with foil or parchment for easy cleanup. Lightly oil the surface.
  2. Season the potatoes. In a large bowl, toss potato chunks with 2 tablespoons olive oil, half the minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and the chopped herbs. Add smoked paprika for color and a hint of warmth. Spread the potatoes in an even layer on the pan.
  3. Pat the chicken dry. Use paper towels to remove excess moisture. Dry skin = crisp skin. Place chicken in the same bowl and toss with remaining garlic, 1–2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, lemon zest, and a squeeze of lemon juice.
  4. Nestle the chicken over the potatoes. Place chicken pieces skin-side up, spaced slightly apart. This positioning lets the potatoes catch the flavorful drippings as everything roasts.
  5. Roast. Bake for 40–50 minutes, depending on the size of the chicken pieces. The chicken is done when the internal temperature reaches 165°F (74°C), the juices run clear, and the skin is golden and crisp.
  6. Toss and finish. Halfway through, gently toss the potatoes and rotate the pan for even browning. If you like extra crispy edges, switch to broil for the last 2–3 minutes—watch closely.
  7. Rest and brighten. Let everything rest for 5 minutes after removing from the oven. Squeeze the remaining lemon over the top and sprinkle a little extra fresh herb.
  8. Serve. Plate the chicken with a heap of potatoes. Spoon some of the garlicky pan juices over everything. A simple side salad or steamed green beans rounds it out.