This Easy Baked Garlic Chicken and Potatoes is a fantastic one-pan meal that’s perfect for a weeknight dinner! Juicy bone-in chicken thighs, tender potatoes, and flavorful red onion are roasted together with a simple yet delicious blend of garlic powder and chili powder. I love how this recipe requires minimal effort and cleanup, letting the oven do all the work. It’s a comforting, satisfying, and family-friendly meal that’s sure to become a regular in your rotation.
Why You’ll Love This Baked Garlic Chicken and Potatoes
- One-Pan Meal: Everything cooks together on one baking sheet, making cleanup incredibly easy.
- Simple and Flavorful: Uses basic pantry spices to create a delicious and savory flavor.
- Juicy Chicken & Tender Potatoes: Roasting the chicken thighs and potatoes together ensures they both cook perfectly.
- Easy to Make: Requires minimal prep work and uses straightforward instructions.
- Family-Friendly: A comforting and satisfying meal that everyone will enjoy.
Ingredients for Baked Garlic Chicken and Potatoes
Here’s what you’ll need to make this easy one-pan dinner. The full list with measurements is in the recipe card below.
Main Ingredients
- Bone-in, skin-on chicken thighs (Meat)
- Potatoes, peeled and quartered (Vegetable) Russet or Yukon Gold work well
- Red onion, quartered (Vegetable)
- Extra virgin olive oil (Oil)
Seasoning
- Minced garlic powder (Spice)
- Hot cayenne chili powder (Spice)
- Kosher salt (Seasoning)
- Freshly ground pepper (Spice)
Garnish
- Chopped fresh scallion (Vegetable)
- Lemon Juice
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Baked Garlic Chicken and Potatoes recipe as is, but here are a few ideas for variations:
- Different Chicken Cuts: Use bone-in chicken breasts, drumsticks, or even boneless thighs (adjust baking time accordingly).
- Add More Vegetables: Toss in some carrots, broccoli florets, bell peppers, or Brussels sprouts along with the potatoes and onions.
- Different Spices: Use Italian seasoning, paprika, smoked paprika, or your favorite chicken seasoning blend.
- Add Herbs: Toss with fresh rosemary or thyme sprigs before roasting.
- Make it Spicy: Add more cayenne pepper or red pepper flakes.
How to Make Baked Garlic Chicken and Potatoes
Let me show you how easy it is to make this Baked Garlic Chicken and Potatoes:
Preheat Oven and Prepare Baking Sheet
- I preheat my oven to 400°F (200°C) for 15-20 minutes.
- I lightly oil a rimmed baking sheet/roasting pan or coat it with nonstick spray.
Season Chicken and Potatoes
- In a large bowl, I toss together the chicken thighs, potatoes, garlic powder, and chili powder.
- I season generously to taste with salt and pepper.
- I mix well with my hands to help the spices penetrate the meat and potatoes. I make sure to wash my hands afterward!
Arrange on Baking Pan
- I place the chicken, potatoes, and quartered red onion in a single layer onto the prepared baking pan.
- I add a drizzle of olive oil over everything.
Roast
- I roast in the preheated oven until the chicken is completely cooked through, reaching an internal temperature of 165°F (75°C) in the thickest part of the thigh, about 25-30 minutes.
Broil (Optional)
- Then, I broil for 2-3 minutes to make the skin extra crisp. Keep a close eye on it during this step to prevent burning!
Rest, Garnish, and Serve
- I remove the pan from the oven.
- I cover it with foil and allow it to rest for 5-10 minutes while the juices settle before serving.
- I serve hot
Tips and Tricks for the BEST Baked Chicken and Potatoes
Here are my secrets for making this one-pan meal truly exceptional:
- Use Bone-In, Skin-On Thighs: Thighs stay more moist and flavorful during baking, and the skin gets deliciously crispy.
- Don’t Overcrowd the Pan: Arrange everything in a single layer with some space between pieces for even roasting and browning.
- Dry the Chicken: Pat the chicken skin dry with paper towels before seasoning to help it crisp up.
- Use a Meat Thermometer: The best way to ensure perfectly cooked, juicy chicken is to use a meat thermometer (165°F/74°C). 1 1. How to Cook Chicken Breasts (Juicy & Tender) | The Kitchn www.thekitchn.com
- Let it Rest: Allowing the chicken to rest after baking keeps it juicy.
How to Serve
This Baked Garlic Chicken and Potatoes is a complete meal on its own, but pairs well with:
- A Simple Green Salad: To add some freshness.
- Steamed Vegetables: Green beans or asparagus work well.
- Crusty Bread: For soaking up any pan juices.
Make Ahead and Storage
Leftover chicken and potatoes can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to maintain crispiness.
FAQs about Baked Garlic Chicken and Potatoes
- Can I use different types of potatoes?
- Yes, Yukon Gold or red potatoes would also work well. Cut them into similar-sized pieces for even cooking.
- Can I use boneless chicken?
- Yes, boneless, skinless thighs or breasts can be used. Reduce the baking time accordingly (check internal temperature).
- Is this recipe very spicy?
- The cayenne pepper adds a mild kick. Adjust the amount or omit it based on your preference.
Enjoy this easy, flavorful, and satisfying Baked Garlic Chicken and Potatoes! It’s a perfect one-pan meal for any night of the week.
Print
Easy Baked Garlic Chicken and Potatoes
- Prep Time: 15 minutes
- Resting Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 3-4 1x
- Category: Main Course, One-Pan Meal
- Cuisine: American
Description
This Baked Garlic Chicken and Potatoes is a simple and flavorful one-pan meal. Bone-in, skin-on chicken thighs, potatoes, and red onion are tossed with olive oil and spices, then roasted together until the chicken is cooked through and the potatoes are tender.
Ingredients
Scale
- 6–8 bone-in, skin-on chicken thighs
- 1 pound (450g) potatoes (russet or Yukon Gold), peeled and quartered
- 1 red onion, quartered
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 teaspoons garlic powder
- 1/2 teaspoon hot cayenne chili powder (or regular chili powder)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh scallions (green onions), for garnish
- Lemon juice, for drizzling (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet or roasting pan with foil or parchment paper, or lightly oil it.
- Prepare Potatoes and Onion: Peel and quarter the potatoes. Quarter the red onion.
- Season Chicken and Potatoes: In a large bowl, combine the chicken thighs and quartered potatoes. Drizzle with 2 tablespoons of olive oil. Sprinkle with the garlic powder and chili powder. Season generously with salt and pepper. Toss well with your hands or tongs until the chicken and potatoes are evenly coated with oil and spices.
- Arrange on Baking Pan: Place the seasoned chicken thighs, potatoes, and red onion quarters in a single layer on the prepared baking pan. Ensure there is some space between the pieces for even roasting. Drizzle lightly with a bit more olive oil.
- Roast: Bake in the preheated oven for 25-30 minutes, or until the chicken is completely cooked through (internal temperature reaches 165°F/74°C in the thickest part, avoiding bone) and the potatoes are tender when pierced with a fork.
- Broil (Optional, for Crispy Skin): For crispier chicken skin, turn the oven setting to broil for the last 2-3 minutes of cooking. Watch very carefully to prevent burning.
- Rest: Remove the pan from the oven. Cover loosely with foil and let the chicken and potatoes rest for 5-10 minutes before serving. This allows the juices in the chicken to redistribute.
- Serve
Notes
- Chicken: Bone-in, skin-on chicken thighs provide the most flavor and stay juicy during baking.
- Potatoes: Russet or Yukon Gold potatoes work well for roasting. Cut them into uniform pieces for even cooking.
- Spice Level: Adjust the amount of chili powder or cayenne pepper to your preference.
- Doneness: Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Serving Suggestions: Serve hot, garnished with chopped scallions and an optional drizzle of fresh lemon juice. This is a complete meal, but a simple green salad pairs nicely.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly.