There’s something incredibly comforting about a warm plate of garlic herb roasted chicken and potatoes. The aroma of fresh rosemary, thyme, and garlic slowly roasting in the oven is enough to bring everyone into the kitchen. This dish is a family favorite rustic, flavorful, and surprisingly simple to make. Whether you’re cooking for a Sunday dinner or meal-prepping for the week, this one-pan wonder is sure to impress.
Let’s dive into how to make the best garlic herb roasted chicken and potatoes right at home complete with a rich homemade gravy that brings it all together.
Why You’ll Love This Garlic Herb Roasted Chicken and Potatoes
- Easy prep: Just chop, season, and roast.
- One pan = less mess: Everything cooks together in one roasting tray.
- Bold flavor: Thanks to fresh herbs, garlic, and a squeeze of lemon.
- Juicy chicken with crispy skin: What more could you ask for?
- Homemade gravy: Because nothing beats the flavor of pan drippings turned into a velvety sauce.
Ingredients You’ll Need
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 4–5 medium potatoes, peeled and cut into wedges
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
- 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of ½ a lemon (optional but brightens the dish)
For the Homemade Gravy:
- 2 tablespoons butter (or use rendered chicken fat from roasting)
- 2 tablespoons all-purpose flour
- 1½ cups chicken stock (or water with a stock cube)
- Salt & pepper to taste
- Optional: A splash of cream or pinch of garlic powder for extra richness
Step-by-Step Instructions
1. Prep the Chicken and Potatoes
Start by preheating your oven to 400°F (200°C). Pat the chicken dry with paper towels this helps the skin get extra crispy. In a large bowl, combine olive oil, minced garlic, rosemary, thyme, paprika, salt, and black pepper. Toss the chicken and potato wedges in this mixture until everything is well coated.
2. Arrange Everything in the Pan
Place the seasoned chicken thighs skin-side up on a large baking sheet or roasting pan. Nestle the potato wedges around the chicken. If you like a citrusy finish, drizzle the juice of half a lemon over the top.
3. Roast to Perfection
Roast uncovered in the preheated oven for 40–45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C), and the potatoes are tender with crispy edges. Halfway through cooking, spoon some of the pan juices over the chicken and potatoes to keep them moist.
4. Make the Homemade Gravy
Once the chicken and potatoes are done, transfer them to a plate and cover with foil to keep warm. Pour any pan drippings into a small saucepan this is liquid gold!
In the saucepan, melt the butter or reserved chicken fat over medium heat. Whisk in the flour and cook for 1–2 minutes until it forms a smooth roux. Slowly add the chicken stock while whisking continuously to avoid lumps. Let the gravy simmer until thickened, about 3–5 minutes. Taste and season with salt, pepper, and optional garlic powder or cream if desired.
Tips for Success
- Use fresh herbs if possible: The flavor of fresh rosemary and thyme really elevates this dish.
- Don’t overcrowd the pan: Give your chicken and potatoes space so they roast, not steam.
- Let the chicken rest: After roasting, allow the meat to rest for 5–10 minutes to keep it juicy.
- Save the drippings: Always collect those flavorful juices they make the best gravy base.
Variations to Try
- Add vegetables: Carrots, onions, or brussels sprouts can be roasted alongside the potatoes.
- Spicy kick: Add a pinch of red pepper flakes to the herb mix.
- Lemon zest: Sprinkle lemon zest on top after roasting for extra zing.
- Swap the meat: Use bone-in chicken breasts or a whole spatchcocked chicken instead.
Serving Suggestions
This garlic herb roasted chicken and potatoes pairs beautifully with a crisp green salad, steamed green beans, or a side of roasted carrots. Don’t forget crusty bread to mop up that luscious gravy!
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can marinate the chicken and potatoes up to a day ahead. Store them covered in the fridge and pop them into the oven when ready to roast.
What potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and get a nice crispy edge. Avoid overly starchy varieties like Russets unless you prefer a fluffier texture.
Can I use boneless, skinless chicken?
You can, but keep in mind you’ll lose some of that crispy skin and juicy flavor. Adjust the cooking time, as boneless pieces will cook faster.
Final Thoughts
Garlic herb roasted chicken and potatoes is one of those recipes that brings everyone to the table. It’s simple enough for a weeknight, yet elegant enough for a dinner party. The crispy chicken skin, tender roasted potatoes, and savory homemade gravy make it a comforting classic that never fails.
Next time you’re wondering what to cook with minimal effort and maximum flavor, give this dish a go. You’ll be adding it to your regular dinner rotation in no time!
