Herb Roasted Chicken with Baby Potatoes: A Cozy One-Pan Wonder

There’s something almost magical about the aroma of herb-roasted chicken wafting through the kitchen. It’s the kind of meal that feels like a warm hug—comforting, familiar, and effortlessly satisfying. Whether you’re juggling a hectic weeknight or hosting a laid-back Sunday supper, this Herb Roasted Chicken with Baby Potatoes is your golden ticket to a delicious, no-fuss dinner. The chicken emerges with crackly skin and juicy meat, while the potatoes soak up all those savory juices, turning crispy-edged and tender-hearted. (And let’s be honest: fewer dishes to wash is always a win.)

I first stumbled on this recipe during a particularly chaotic season of life—new baby, work deadlines, and a fridge that seemed perpetually empty. One evening, I tossed a handful of herbs, a drizzle of olive oil, and whatever potatoes I had into a pan with chicken thighs, and voilà: dinner salvation. Since then, it’s become my go-to for busy days and impromptu gatherings alike. The best part? It’s endlessly adaptable. Swap rosemary for thyme, add a squeeze of lemon, or throw in some carrots—it’s all fair game. Here’s how to make it your own.

Why You’ll Love This Herb Roasted Chicken with Baby Potatoes

This dish isn’t just delicious—it’s practically designed for real life. Here’s why it’s a keeper:

• One-pan wonder: Minimal cleanup means more time for… well, anything else.
• Weeknight hero: Ready in under an hour, with mostly hands-off cooking.
• Crowd-pleaser: Picky kids, hungry partners, and even your in-laws will ask for seconds.
• Budget-friendly: Chicken thighs and potatoes are affordable staples.

How to Make Herb Roasted Chicken with Baby Potatoes

Ingredients You’ll Need

• 4 bone-in, skin-on chicken thighs (or drumsticks)
• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 2 tbsp fresh rosemary (or 1 tbsp dried)
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Optional: lemon wedges, for serving

Step-by-Step Instructions

1. Prep the oven: Preheat to 425°F (220°C).
2. Season the chicken: Pat thighs dry, then rub with olive oil, rosemary, garlic, paprika, salt, and pepper.
3. Toss the potatoes: In the same bowl, coat potatoes with residual oil and herbs.
4. Roast: Arrange chicken skin-side up on a sheet pan, scatter potatoes around it, and bake for 35–40 minutes until chicken reaches 165°F and potatoes are golden.
5. Rest and serve: Let chicken rest 5 minutes. Squeeze lemon over everything if desired.

Pro Tips for the Best Results

Want to level up your roast? Here’s how:

• Dry the skin: Patting chicken dry ensures maximum crispiness.
• Space it out: Avoid overcrowding the pan for even browning.
• Herb hack: No fresh herbs? Use 1 tsp dried Italian seasoning instead.
• Veggie boost: Add carrots or Brussels sprouts for extra color and nutrition.

Pairings and Variations

This dish pairs beautifully with a simple garlic Parmesan roasted broccoli or a crisp green salad. For a twist, try:

• Mediterranean style: Add olives and artichokes.
• Spicy kick: Sprinkle with red pepper flakes before roasting.
• Creamy finish: Drizzle with lemon-herb sauce (a Food Network favorite).

At the end of a long day, few things beat the simplicity and heartiness of this Herb Roasted Chicken with Baby Potatoes. It’s the kind of meal that feels both nourishing and effortless—a little reminder that good food doesn’t have to be complicated. Whether you’re cooking for one or feeding a family, this recipe is sure to earn a permanent spot in your rotation. (And if you’re anything like me, you’ll be sneaking an extra potato—or three—straight from the pan.) For more easy weeknight wins, try our Creamy Tuscan Chicken next. Happy roasting!

Herb Roasted Chicken with Baby Potatoes

• Author: Chef Maria

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Description

A succulent whole chicken roasted to golden perfection with aromatic herbs and tender baby potatoes. This one-pan dish delivers crispy skin, juicy meat, and flavorful potatoes with minimal effort.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the chicken:
• 1 whole chicken (3–4 lbs)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh rosemary
• 4 garlic cloves, minced
• 1 lemon, quartered
• For the potatoes:
• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp chopped fresh parsley

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 425°F (220°C).
2. 2. Pat chicken dry with paper towels. Rub with 2 tbsp olive oil, then season inside and out with salt, pepper, thyme, rosemary, and minced garlic.
3. 3. Stuff cavity with lemon quarters and tie legs together with kitchen twine.
4. 4. In a bowl, toss potatoes with 2 tbsp olive oil, salt, pepper, and garlic powder.
5. 5. Arrange potatoes in a single layer in a large roasting pan. Place chicken on top, breast-side up.
6. 6. Roast for 1 hour 15 minutes, or until internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
7. 7. Let chicken rest 15 minutes before carving. Toss potatoes with fresh parsley and serve.

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Notes

For crispier skin, pat the chicken very dry before seasoning. If potatoes aren’t browned enough after cooking, remove chicken and broil potatoes for 2-3 minutes. Leftovers keep refrigerated for 3 days.