Garlic Roasted Chicken and Potatoes: An Easy and Delicious Meal

After all these years, I’ve forgotten where I first encountered this recipe. The preparation time is minimal. My husband “learned” after multiple attempts at cooking that the garlic should be smeared on the chicken. Now he counts that as a favorite. This recipe scales up or down easily. If increasing the amount, use a larger pan. As my family and I enjoy potatoes, I normally prepare them with a greater quantity. Accompany with a fresh salad of mixed greens.

Garlic roasted chicken and potatoes are the perfect solution if you want to provide your family a supper that is both easy to prepare and delicious. A few basic ingredients are all you need to make this timeless recipe that’s bursting with flavor. In addition, it can be served for either a relaxed evening meal or a formal celebration.

Here, you’ll find a recipe for garlic roasted chicken with potatoes, along with helpful hints for preparing and serving the dish. Well, so let’s get going!


1/3 cup oil
There are six chicken leg halves total; the thighs and drumsticks are separated.
About 6 medium-sized Yukon Gold potatoes, diced
24-cloves-worth of garlic, plus salt and black pepper to taste that hasn’t been peeled.
1/2 tsp honey


Cooking temperature should be set to 400 degrees F. (200 degrees C).

Melt the butter in the oven by adding it to a roasting pan. Then, add the chicken legs and thighs, along with the potatoes and unpeeled garlic cloves, and stir to coat the bottom of the pan with the melted butter. Season with salt and black pepper, then flip the chicken, potatoes, and garlic to cover in the butter.

The chicken should be baked for about 40 minutes in a preheated oven until it is no longer pink in the center and the juices run clear, basted three times with the pan drippings. Coat the chicken with maple syrup, then serve the potatoes with the drippings from the pan.

The chicken and potatoes need another 20 minutes in the oven to get soft and browned. 165 degrees Fahrenheit is the minimum temperature that should be registered by an instant-read thermometer when placed in a deep region of the thigh (74 degrees C). When ready to serve, squeeze the softened garlic out of the roasted cloves and rub it all over the chicken. Serve chicken and potatoes with the pan juices.

Tips for Perfecting the Dish:

For the most authentic flavor and texture, use chicken thighs with the skin and bones still attached. The flesh stays moist thanks to the bones, and the skin gets lovely and crispy in the oven.
Slicing some onions, carrots, or bell peppers and adding them to the mashed potatoes is a great way to increase the vegetable content of the dish.
Purchased, pre-chopped potatoes will save you a lot of time. Reduce the cooking time accordingly, as the potato will cook more quickly if cut into smaller pieces.

Serving Suggestions:

If you want to make a full meal out of the garlic roasted chicken and potatoes, serve them with a salad or some steamed veggies on the side.
Garnishing with fresh herbs, such as parsley or rosemary, gives a dish an air of sophistication, which is especially appropriate if you’re presenting it for a formal event.
Three days is the maximum time leftovers can be safely stored in the refrigerator when stored in an airtight container. It’s easy to reheat things in the oven or microwave.

In conclusion, a classic dish like garlic roasted chicken and potatoes is a safe bet for pleasing both your palate and your dinner guests. It’s a terrific weeknight supper because it requires few ingredients and is straightforward to make. We really think you’ll love this dish and we hope you have a great time preparing and eating it.

When preparing chicken, can I substitute chicken breasts for the thighs?
To answer your question, “yes,” chicken breasts can be substituted. But, you should know that chicken breasts will cook more quickly than chicken thighs, so you should modify the cooking time accordingly.

Could I substitute sweet potatoes for the potatoes?
Can sweet potatoes be used in place of white potatoes? A: Sure. The addition of sweet potatoes will give the dish a somewhat sweet taste while also increasing the nutritious density.

Can I substitute fresh herbs with the dried thyme?
If you have access to fresh herbs, then you can certainly use those. Remember that fresh herbs have a stronger flavor than dried ones, so you may get away with using less of them. As an alternative to using 1 teaspoon of dried thyme, you can use 1 tablespoon of fresh thyme leaves.

Can I prepare this dish in advance?
The chicken and potatoes roasted in garlic can be prepared ahead of time and reheated when needed. You may reheat them by baking them at 350 degrees Fahrenheit for around ten to fifteen minutes.

In order to achieve a crispy chicken skin, what should I do?
Answer: A. Make sure the chicken thighs are dry with a paper towel before seasoning them to get crispy skin. This will aid in removing any excess moisture that can hinder the skin from crisping up. Moreover, don’t crowd the chicken thighs on the baking pan and put them skin-side up.

To what other flavors may I add salt and pepper to this dish?
Absolutely, you can adjust the seasoning to your liking. Using smokey spices like paprika, cumin, or chili powder is one option. For even more flavor, try adding some minced fresh herbs like rosemary, thyme, or sage.

Can I substitute another oil?
Absolutely, you may substitute your preferred oil. Olive oil can be substituted with other oils, such as avocado oil, canola oil, or vegetable oil.

Can I substitute another kind of chicken?
The answer is “yes” if you’d like to substitute another kind of chicken. Drumsticks, wings, or even a full chicken carved up would all work. The amount of time needed to cook the chicken will need to be modified to account for the size and breed of bird being used.

What if I don’t have a baking sheet? Can I use aluminum foil instead?
As an alternative to a baking sheet, you may use aluminum foil. Just spray the foil with cooking spray or oil to prevent the chicken and potatoes from sticking.