Baked Garlic Chicken and Potatoes

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Baked Garlic Chicken and Potatoes

A cozy one-pan dinner that’s crispy, tender, and bursting with garlic flavor.

If you’re looking for a wholesome, flavor-packed meal that’s both comforting and effortless, this Baked Garlic Chicken and Potatoes recipe is a perfect choice. Juicy, golden chicken thighs roast alongside tender potatoes and sweet red onions, all infused with the deep aroma of garlic and a subtle kick of cayenne. The result is a hearty, homestyle dish that tastes like it took all day to make—but comes together with minimal effort.

Whether you’re cooking for a family dinner or hosting a casual gathering, this easy sheet-pan meal delivers rich flavor, minimal cleanup, and guaranteed satisfaction.

Why You’ll Love This Recipe

  • One-pan convenience—less mess, less cleanup.
  • Crispy-on-the-outside, juicy-on-the-inside chicken.
  • Perfect balance of savory, spicy, and aromatic flavors.
  • Customizable with your favorite vegetables or herbs.

Ingredients

  • 6 to 8 bone-in, skin-on chicken thighs
  • 1 lb (450 g) potatoes, peeled and quartered
  • 1 medium red onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons garlic powder (or 3–4 cloves minced fresh garlic)
  • ½ teaspoon cayenne chili powder (adjust to taste)
  • 2 tablespoons chopped fresh scallions (for garnish)
  • Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Preheat and prepare.
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or rimmed baking sheet. Make sure it’s big enough to hold everything in a single layer—this helps the chicken and potatoes roast evenly and develop that golden crispness.

Step 2: Season the chicken and vegetables.
In a large mixing bowl, combine the chicken thighs, potatoes, and red onion. Drizzle with olive oil, then sprinkle over the garlic powder, cayenne, salt, and black pepper. Toss everything until well coated, ensuring the seasoning covers both the chicken skin and vegetables.
Tip: Gently massage the seasonings into the chicken skin for deeper flavor and crispier results.

Step 3: Arrange for roasting.
Place the seasoned chicken thighs skin-side up in your baking dish. Spread the potatoes and onions evenly around them, allowing space for air to circulate—this ensures even browning.

Step 4: Bake to perfection.
Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. About halfway through, flip the potatoes and onions with a spatula to help them brown on all sides.

Step 5: Finish and serve.
Once done, the chicken skin should be golden and crispy, and the potatoes beautifully caramelized. Sprinkle with chopped scallions for a fresh pop of color and flavor. Let the dish rest for a few minutes before serving—this helps the juices settle and keeps the chicken moist.

Tips for Success

  • Dry the chicken well before seasoning—this ensures crisp, golden skin.
  • Avoid overcrowding the pan to prevent steaming instead of roasting.
  • Adjust the spice level: Use less cayenne for a milder flavor or swap it for smoked paprika for gentle warmth and a hint of smokiness.
  • Rotate halfway through cooking for even roasting on all sides.

Variations and Customizations

  • Protein swap: Substitute the chicken thighs with drumsticks or boneless chicken breasts (reduce baking time slightly).
  • Add fresh herbs: Rosemary, thyme, or parsley complement the garlic beautifully.
  • More veggies: Try adding carrots, bell peppers, or Brussels sprouts for extra color and nutrients.
  • Low-carb version: Replace potatoes with cauliflower florets or zucchini chunks.

Serving Ideas

Pair your Baked Garlic Chicken and Potatoes with simple, fresh sides for a complete meal:

  • Crisp green salad with lemon vinaigrette for brightness.
  • Steamed or sautéed green beans for a healthy balance.
  • Fluffy rice or quinoa for a filling, well-rounded dinner.
  • Warm garlic bread to soak up the delicious pan juices.

Storage and Make-Ahead Tips

  • To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat: Warm in a 350°F (175°C) oven for about 15 minutes to restore crispiness.
  • Make-ahead: You can season and marinate the chicken and vegetables up to 24 hours before baking—perfect for busy weeknights.

This Baked Garlic Chicken and Potatoes is true comfort food—crisp, tender, and loaded with flavor. With its rustic charm and satisfying aroma, it’s the kind of dish that brings everyone to the table. Simple, hearty, and incredibly delicious, it’s a recipe you’ll want to make again and again.

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