Oooh, cozy dinner alert 🍗🥔 This one’s a one-pan, golden, garlicky situation—crispy potatoes, juicy chicken, and roasted garlic you can squeeze like butter.
Roasted Garlic Chicken and Potatoes
You’ll need
- 4–6 chicken thighs or drumsticks (bone-in, skin-on = best)
- 1½–2 lb potatoes (Yukon gold or baby potatoes)
- 2 whole heads of garlic
- 3 tbsp olive oil
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- 1 tsp paprika (smoked if you have it)
- 1 tsp dried rosemary or thyme (or both)
- Optional: lemon, chili flakes, fresh parsley
Prep
- Heat oven to 425°F / 220°C.
- Cut potatoes into bite-size chunks.
- Slice the tops off the garlic heads to expose the cloves.
Season
- Toss potatoes with 2 tbsp olive oil, salt, pepper, paprika, herbs.
- Rub chicken with 1 tbsp olive oil, salt, pepper, and a little paprika.
Roast
- Spread potatoes on a large sheet pan.
- Nestle chicken on top (skin side up).
- Tuck garlic heads cut-side up between everything.
- Roast 40–45 minutes, flipping potatoes once halfway.
Finish strong
- For extra crisp skin: broil 2–3 minutes at the end.
- Squeeze roasted garlic over chicken & potatoes.
- Optional squeeze of lemon + parsley.
Pro moves
- Crowd control matters: use two pans if things look tight.
- Want extra crispy potatoes?
Start potatoes alone for 15 minutes, then add chicken + garlic. - Drizzle the garlic mash with olive oil and spread on bread = chef behavior.
If you want:
- air fryer version
- boneless chicken timing
- spice-forward or Mediterranean twist
Just say the word đź‘Ś