Name: One-Pan Garlic Herb Chicken and Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1 lb baby potatoes, halved; 3 tablespoons olive oil; 5 garlic cloves, minced; 1 tablespoon fresh rosemary, chopped (or 1 tsp dried); 1 tablespoon fresh thyme, chopped (or 1 tsp dried); 1 teaspoon smoked paprika; Salt and black pepper, to taste; Juice of 1/2 lemon; Fresh parsley, chopped (for garnish)

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One-Pan Garlic Herb Chicken and Potatoes a flavorful and hearty one-pan meal featuring juicy chicken thighs, golden baby potatoes, and aromatic herbs. This recipe is all about simplicity, comfort, and big flavor with minimal cleanup. It’s the kind of dish I love to prepare on busy nights when I want something wholesome and satisfying without spending hours in the kitchen.

One-Pan Garlic Herb Chicken and Potatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 bone-in, skin-on chicken thighs

1 lb baby potatoes, halved

3 tablespoons olive oil

5 garlic cloves, minced

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

1 teaspoon smoked paprika

Salt and black pepper, to taste

Juice of ½ lemon

Fresh parsley, chopped (for garnish)

Directions

I preheat my oven to 400°F (200°C).

In a large bowl, I mix the olive oil, garlic, rosemary, thyme, smoked paprika, lemon juice, salt, and pepper.

I toss the chicken thighs and halved baby potatoes in the mixture until everything is well coated.

Then I transfer it all to a large baking dish or sheet pan, making sure the chicken is skin-side up.

I bake it for 40 to 45 minutes, until the chicken is cooked through and the potatoes are tender.

If I want crispier chicken skin, I broil it for another 3 to 5 minutes.

Before serving, I sprinkle chopped parsley on top for a fresh finish.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Calories per serving: Approximately 410 kcal

Variations

I sometimes swap chicken thighs for drumsticks or boneless thighs if I want a quicker cook time.

For a spicier twist, I add a pinch of red pepper flakes or cayenne.

I like adding carrots or green beans to the pan for more veggies.

If I’m out of fresh herbs, dried Italian seasoning works as a good substitute.

Instead of potatoes, I’ve also used sweet potatoes or chunks of butternut squash.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 350°F for about 10–15 minutes or until warmed through. The microwave works too, but I prefer the oven to keep the skin a bit crispy. I avoid freezing it, as the texture of the potatoes can become mushy when thawed.

FAQs

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The juices should run clear when pierced near the bone.

Can I make this recipe with boneless chicken?

Yes, I’ve made it with boneless, skinless thighs or breasts. Just reduce the baking time to 25–30 minutes and keep an eye on the potatoes so they don’t overcook.

What’s the best pan to use for this dish?

I usually go for a large sheet pan or a ceramic baking dish. Cast iron also works great because it retains heat well and helps crisp up the skin.

Can I prep this ahead of time?

Definitely. I often marinate the chicken and potatoes earlier in the day and keep them in the fridge until I'm ready to bake. Just let the pan sit out for 10 minutes before putting it in the oven.

What can I serve with this dish?

It’s a full meal on its own, but I sometimes add a green salad, roasted veggies, or crusty bread to round it out.

Conclusion

This One-Pan Garlic Herb Chicken and Potatoes is one of those go-to recipes I never get tired of. It’s easy, reliable, and full of comfort. Whether I’m cooking for family, meal prepping, or just want something delicious with minimal effort, this dish always hits the spot.

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One-Pan Garlic Herb Chicken and Potatoes

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A hearty, one-pan meal featuring juicy chicken thighs, golden baby potatoes, and aromatic herbs. Perfect for busy nights, this dish delivers big flavor with minimal cleanup.

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, mix olive oil, garlic, rosemary, thyme, smoked paprika, lemon juice, salt, and pepper.
Add chicken thighs and halved baby potatoes to the bowl and toss to coat evenly.
Transfer the mixture to a large baking dish or sheet pan, placing chicken skin-side up.
Bake for 40 to 45 minutes, until chicken is fully cooked and potatoes are tender.
For crispier chicken skin, broil for an additional 3 to 5 minutes.
Sprinkle chopped parsley on top before serving.