Herbed Chicken and Potatoes

Of all the recipes in my weekly rotation, this Herbed Chicken and Potatoes is the one that feels most like a warm hug on a plate. I remember the first time I made it, the entire house filled with the intoxicating aroma of garlic, rosemary, and thyme mingling with the savory scent of roasting chicken. My kids, usually picky eaters, came wandering into the kitchen, drawn by the smell, asking what was for dinner with genuine excitement. When I finally pulled the glistening, golden-brown chicken and perfectly caramelized potatoes from the oven, it was a moment of pure culinary triumph. Seeing my family devour every last bite, even going back to sop up the delicious pan juices with bread, solidified this dish’s status as a household legend. It’s the meal I turn to when I need something reliable, comforting, and elegant enough for guests but simple enough for a Tuesday night. It’s proof that the most memorable meals are often born from simple, high-quality ingredients cooked with a little bit of love.

Ingredients

Here are the essential components you’ll need to create this incredibly flavorful and comforting one-pan meal. Each ingredient is chosen for its specific contribution to the final taste and texture, creating a perfectly balanced dish.

For the Chicken and Potatoes:

• 4 bone-in, skin-on chicken thighs (about 2 lbs / 900g): Using bone-in, skin-on thighs is crucial. The bone adds immense flavor and moisture during cooking, while the skin crisps up to a beautiful golden-brown, protecting the meat underneath and rendering delicious fat that helps cook the potatoes.
• 2 lbs (about 900g) Yukon Gold or red potatoes: These waxy potato varieties hold their shape well during roasting and develop a creamy interior with a delightfully crispy exterior. Cut them into 1.5-inch chunks to ensure they cook at the same rate as the chicken.
• 1 large yellow onion: Sliced into thick wedges, the onion will caramelize in the oven, becoming sweet, tender, and adding a foundational layer of flavor to the entire dish.
• 1 head of garlic: The cloves are separated but left in their skins. Roasting garlic whole transforms its pungent bite into a sweet, creamy, and nutty flavor bomb. The soft cloves can be squeezed out and spread on the chicken or potatoes after cooking.
• 2 tablespoons olive oil: A high-quality extra virgin olive oil is used to coat the potatoes and onions, helping them to crisp up and preventing them from sticking to the pan.
• 1/2 cup (120ml) low-sodium chicken broth: This small amount of liquid creates a steamy environment at the bottom of the pan, helping to cook the potatoes through while also deglazing the pan and creating a base for a delicious, herby pan sauce.

For the Herb Marinade & Seasoning:

• 1/4 cup (60ml) olive oil: This forms the base of our wet rub, helping the herbs and spices adhere to the chicken and promoting that crispy skin.
• 4 cloves garlic, minced: Freshly minced garlic provides a sharp, aromatic punch that infuses directly into the chicken meat.
• 2 tablespoons fresh rosemary, finely chopped: Rosemary’s pine-like, woody aroma is a classic pairing for roasted chicken and potatoes, adding a robust and fragrant Mediterranean flair.
• 2 tablespoons fresh thyme, leaves stripped from stems: Thyme offers a subtle, earthy, and slightly minty flavor that complements the rosemary and enriches the overall savory profile of the dish.
• 1 tablespoon fresh parsley, chopped: Added for a touch of fresh, peppery brightness that cuts through the richness of the chicken and potatoes.
• 1 lemon, zested and juiced: The zest is mixed into the marinade for a bright, floral citrus note, while the juice is used at the end to brighten up all the flavors.
• 1.5 teaspoons kosher salt: Essential for seasoning the chicken and drawing out moisture from the skin, which is key to getting it crispy.
• 1 teaspoon black pepper, freshly cracked: Provides a mild heat and pungent spice that enhances all the other flavors.
• 1/2 teaspoon paprika (optional): Adds a touch of smoky flavor and contributes to the beautiful golden-reddish color of the roasted chicken.

Instructions

Follow these step-by-step instructions carefully to ensure your Herbed Chicken and Potatoes come out perfectly cooked, with crispy skin, tender meat, and beautifully roasted vegetables every single time.

Step 1: Prepare Your Oven and Pan
Preheat your oven to 425°F (220°C). Proper preheating is non-negotiable for achieving crispy results. A hot oven immediately starts searing the outside of the chicken and potatoes, locking in moisture and kickstarting the browning process. Place a large roasting pan or a sturdy, rimmed baking sheet in the oven while it preheats. Heating the pan itself will give you a head start on getting a great sear on the bottom of your potatoes.

Step 2: Prepare the Vegetables
While the oven preheats, prepare your vegetables. Wash and dry the potatoes thoroughly. Patting them dry is a key step for crispiness, as excess moisture will create steam and make them soft. Cut the potatoes into uniform 1.5-inch chunks. Peel the onion and cut it into 8 thick wedges. Separate the cloves from the head of garlic but leave their paper-like skins on; this protects them from burning and allows them to steam inside, becoming soft and sweet. In a large bowl, toss the potato chunks, onion wedges, and whole garlic cloves with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until everything is evenly coated.

Step 3: Create the Herb Marinade
In a separate small bowl, combine the ingredients for the herb marinade. Whisk together the 1/4 cup of olive oil, minced garlic, chopped rosemary, thyme, parsley, and lemon zest. Add the remaining 1 teaspoon of kosher salt, 3/4 teaspoon of black pepper, and the optional paprika. Stir until you have a thick, fragrant paste.

Step 4: Season the Chicken
Pat the chicken thighs completely dry with paper towels. This is the single most important step for achieving gloriously crispy skin. Any moisture left on the skin will turn to steam in the oven and prevent it from browning and crisping up. Once dry, generously rub the herb marinade all over the chicken thighs. Don’t be shy—gently lift the skin and work some of the marinade directly onto the meat for maximum flavor infusion. Ensure every part of the chicken is coated.

Step 5: Assemble the Dish for Roasting
Carefully remove the hot roasting pan from the oven. Spread the prepared potatoes, onions, and garlic in a single, even layer across the bottom of the pan. Pour the 1/2 cup of chicken broth over the vegetables. This will create a flavorful steam that helps cook the potatoes from the inside out. Arrange the seasoned chicken thighs on top of the vegetable layer, skin-side up. Make sure not to overcrowd the pan; the ingredients need space for the hot air to circulate. If everything is too crowded, the food will steam instead of roast.

Step 6: Roast to Perfection
Place the pan in the preheated 425°F (220°C) oven. Roast for 40-50 minutes. The exact time will depend on the size of your chicken thighs. About halfway through the cooking time, you can baste the chicken with the pan juices for extra flavor, but do it quickly to avoid letting too much heat out of the oven. The dish is done when the chicken skin is deep golden-brown and crispy, and the meat is cooked through. The most reliable way to check for doneness is with a meat thermometer; insert it into the thickest part of the thigh (avoiding the bone) and it should read 165°F (74°C). The potatoes should be tender when pierced with a fork and have browned, crispy edges.

Step 7: Rest and Finish
Remove the pan from the oven. Transfer the chicken thighs to a cutting board or clean plate and let them rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. While the chicken is resting, gently toss the potatoes and onions in the delicious pan juices. Squeeze the reserved lemon juice all over the vegetables in the pan to brighten the flavors. You can also squeeze the roasted, softened garlic from their skins and mix them in with the potatoes or serve them on the side.

Step 8: Serve and Enjoy
Serve the rested chicken thighs alongside the herbed potatoes and caramelized onions. Drizzle any remaining pan juices over the top. Garnish with a bit of fresh parsley if desired and enjoy your spectacular one-pan meal.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 650-750 kcal

1. Protein (Approx. 45g): The star of the show, chicken thighs provide a high-quality source of protein, which is vital for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
2. Healthy Fats (Approx. 35g): A significant portion of the fat comes from the olive oil and the chicken skin. Olive oil is rich in monounsaturated fats, which are heart-healthy. The chicken fat adds incredible flavor and helps to crisp the potatoes.
3. Carbohydrates (Approx. 40g): Primarily from the potatoes, these complex carbohydrates are a great source of energy. Potatoes also provide essential nutrients like potassium and Vitamin C.
4. Fiber (Approx. 6g): The potatoes (especially with skin on), onions, and garlic contribute dietary fiber, which is important for digestive health and maintaining stable blood sugar levels.
5. Sodium (Approx. 900mg): While salt is essential for flavor, using low-sodium chicken broth and controlling the amount of added salt allows you to manage the sodium content effectively.

Preparation Time

This recipe is designed to be efficient, making it perfect for both weeknight dinners and relaxed weekend meals. The total time is approximately 1 hour and 15 minutes, broken down as follows:

• Active Preparation Time (20-25 minutes): This is the hands-on time you’ll spend washing and chopping vegetables, patting the chicken dry, mixing the marinade, and assembling the dish in the pan.
• Cooking Time (40-50 minutes): This is the time the dish spends roasting in the oven, requiring minimal attention. This allows you to relax, set the table, or prepare a simple side salad.
• Resting Time (5-10 minutes): This essential, hands-off period after cooking ensures the chicken is perfectly juicy.

How to Serve

Serving this Herbed Chicken and Potatoes is all about embracing its rustic, comforting nature. Here are several ways to present this beautiful one-pan meal:

• Family-Style Platter:
  • Arrange the roasted potatoes, caramelized onions, and soft garlic cloves on a large, warm platter to create a bed of vegetables.
  • Place the golden, crispy chicken thighs on top.
  • Scrape all the delicious, concentrated juices from the bottom of the roasting pan and drizzle them over everything.
  • Garnish with a final sprinkle of fresh, chopped parsley or thyme for a pop of color and freshness.
• Individual Plating:
  • For a slightly more formal presentation, plate each serving individually.
  • Place one chicken thigh on each plate.
  • Spoon a generous portion of the potatoes and onions alongside it.
  • Ensure each plate gets a drizzle of the valuable pan juices.
• Pairings and Accompaniments: This dish is a complete meal on its own, but it pairs wonderfully with a few simple additions that complement its flavors.
  • Fresh Greens: A simple arugula or mixed green salad tossed with a sharp lemon vinaigrette. The peppery bite of the arugula cuts through the richness of the chicken beautifully.
  • Steamed or Blanched Vegetables:
    • Tender-crisp green beans (haricots verts)
    • Steamed asparagus spears
    • Blanched broccoli florets
  • Crusty Bread: A rustic baguette or sourdough bread is an absolute must-have for sopping up every last drop of the incredible pan sauce.
  • Simple Sauces:
    • A dollop of cool Greek yogurt or sour cream can provide a tangy contrast.
    • Serve with a side of Dijon mustard for a zesty kick.

Additional Tips

Unlock the full potential of this recipe with these eight expert tips designed to guarantee success and allow for creative variations.

1. The Ultimate Crispy Skin Secret: We’ve mentioned drying the chicken, but for truly phenomenal skin, try this pro-trick: after patting it dry, leave the chicken thighs uncovered on a rack in the refrigerator for a few hours (or even overnight). This air-chilling process desiccates the skin, ensuring it becomes exceptionally crisp in the oven.
2. Don’t Crowd the Pan: This is the cardinal rule of roasting. Give your ingredients space. If you cram everything together, the moisture released will get trapped and steam the food instead of roasting it. If your pan seems too small, it’s always better to use two separate baking sheets than to overcrowd one.
3. Choose the Right Potato (and Cut): While Yukon Golds are recommended, other waxy potatoes like red potatoes or fingerlings work well. Avoid starchy potatoes like Russets, as they can fall apart during the long roasting time. Cutting them into uniform, bite-sized pieces ensures they all cook through evenly.
4. Herb Variations: Don’t be afraid to experiment with the herbs. This recipe is a fantastic base. Try adding a tablespoon of chopped fresh oregano for a more Greek flavor, or a teaspoon of sage for an autumnal feel. You can also swap the fresh herbs for dried if needed; a good rule of thumb is to use one teaspoon of dried herbs for every one tablespoon of fresh herbs.
5. Make-Ahead for an Easy Weeknight: You can do most of the prep in advance. Chop the vegetables and store them in an airtight container in the fridge. Mix the herb marinade and rub it all over the chicken, then store the chicken in a covered dish in the fridge for up to 24 hours. This allows the flavors to penetrate even more deeply. When you’re ready to cook, just assemble and roast!
6. Embrace the Meat Thermometer: It’s the only foolproof way to know when your chicken is perfectly cooked—safe to eat but still juicy and tender. Cooking to temperature (165°F / 74°C) rather than just time removes all the guesswork.
7. Create a Quick Pan Sauce: After removing the chicken and vegetables, if there are browned bits (fond) stuck to the bottom of the pan, don’t let them go to waste! Place the roasting pan over medium heat on your stovetop, add a splash of white wine or more chicken broth, and scrape up all those flavorful bits with a wooden spoon. Let it simmer for a minute or two to create a quick, intensely flavorful sauce to pour over the dish.
8. The Power of the Final Squeeze: The final squeeze of fresh lemon juice after cooking is not optional; it’s transformative. The acidity cuts through the richness of the rendered chicken fat and brightens all the savory, earthy flavors from the herbs and garlic, making the entire dish taste more vibrant and balanced.

FAQ Section

Here are answers to some of the most common questions about making this Herbed Chicken and Potatoes recipe.

1. Can I use boneless, skinless chicken breasts or thighs?
Yes, you can, but you’ll need to adjust the cooking time. Boneless, skinless chicken cooks much faster. Add them to the pan about 20-25 minutes after the potatoes have already started roasting. This way, the potatoes get a head start and everything finishes cooking at the same time. Note that you will miss out on the crispy skin and the flavorful fat it renders.

2. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes are a delicious alternative. They will create a sweeter overall dish that pairs wonderfully with the savory herbs. Cut them into similar-sized chunks. They generally cook a bit faster than Yukon Golds, so start checking for doneness around the 35-minute mark.

3. How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For the best results when reheating, use the oven or an air fryer. Spreading the chicken and potatoes on a baking sheet and heating at 375°F (190°C) for 10-15 minutes will help re-crisp the chicken skin and potatoes. Microwaving will work but will result in softer textures.

4. My potatoes aren’t getting crispy. What am I doing wrong?
There are a few likely culprits:

• The pan is too crowded: The potatoes are steaming instead of roasting. Use a larger pan or two separate ones.
• The potatoes were wet: Make sure to pat them very dry before tossing with oil.
• The oven wasn’t hot enough: Ensure your oven is fully preheated to 425°F (220°C).
• Not enough oil: Make sure the potatoes are evenly and generously coated in oil, which facilitates browning and crisping.

5. Can I add other vegetables to the pan?
Yes, this is a great recipe for cleaning out the vegetable drawer! Hearty root vegetables like carrots and parsnips can be added at the same time as the potatoes. More delicate vegetables like bell peppers, zucchini, or asparagus should be added for the last 15-20 minutes of cooking time so they don’t become overly soft.

6. Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. All the ingredients—chicken, vegetables, herbs, and oil—do not contain gluten. Just be sure to double-check that your chicken broth is certified gluten-free if you have a severe allergy or celiac disease.

7. I don’t have fresh herbs. Can I use dried herbs instead?
Yes, you can substitute dried herbs if you don’t have fresh ones available. The general conversion is a 3:1 ratio (fresh to dried). For this recipe, you would use about 2 teaspoons of dried rosemary and 2 teaspoons of dried thyme. While the flavor will be slightly different, it will still be delicious.

8. Why are the garlic cloves left in their skins?
Leaving the skins on the garlic cloves serves two purposes. First, it protects them from the high heat of the oven, preventing them from burning and becoming bitter. Second, it traps the steam inside, allowing the garlic to cook into a wonderfully soft, sweet, and creamy paste. After roasting, you can easily squeeze the
soft garlic out of the skin to spread on your chicken or mix with the potatoes.

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