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.