One Pan Garlic Roasted Chicken and Baby Potatoes Recipe
If you are craving a meal that delivers incredible flavor with minimal fuss, the One Pan Garlic Roasted Chicken and Baby Potatoes Recipe is going to become your new best friend in the kitchen. This dish combines juicy, perfectly roasted chicken breasts infused with fragrant garlic and herbs alongside tender, golden baby potatoes that soak up every bit of that delicious sauce. It’s comfort food elevated with fresh ingredients, all coming together in a single pan for easy cleanup and maximum satisfaction. Whether you’re cooking for family or friends, this recipe offers a warm, hearty meal full of texture, taste, and wholesome goodness.
Ingredients You’ll Need
These ingredients are simple but essential, working together harmoniously to create the captivating flavors and inviting aroma you’ll love. The freshness of the herbs, the subtle sweetness of honey, and the savory kick of garlic all enhance the texture and color of this dish perfectly.
- 4 boneless, skinless chicken breasts (about 1.5 lbs): The lean protein that crisps beautifully while staying juicy inside.
- 4 cloves fresh garlic, minced: Provides that signature punch of garlic flavor that’s robust yet fragrant.
- 1.5 lbs baby potatoes (mix of red and yellow): These tender potatoes roast to a lovely golden finish and offer a great balance of color.
- 3 tbsp olive oil: Helps to crisp the chicken skin and roast the potatoes to perfection while adding richness.
- 2 tbsp fresh rosemary or thyme, finely chopped: Herbaceous notes that brighten and elevate every bite.
- Salt and pepper to taste: The basic seasoning that brings out all the natural flavors.
- 2 tbsp low-sodium soy sauce: Adds a savory depth and slight umami boost without overpowering.
- 1 tbsp honey or maple syrup: A touch of sweetness that balances the garlic and herbs beautifully.
How to Make One Pan Garlic Roasted Chicken and Baby Potatoes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400°F (200°C) to get it nice and hot. This temperature ensures the chicken roasts properly and the potatoes become tender with a perfect golden crust. Lightly coat a large baking dish with nonstick spray to prevent sticking and to make cleanup a breeze.
Step 2: Season the Chicken
Take your boneless, skinless chicken breasts and sprinkle them generously with salt and pepper. Place the chicken breasts right in the center of your baking dish, creating a cozy nest where the garlic and potatoes will mingle around them during roasting.
Step 3: Prep the Baby Potatoes
Give the baby potatoes a good wash and cut the larger ones in half so they cook evenly. Place them all around the chicken in the baking dish. These little gems will absorb the flavors of the garlic and herbs as they roast, becoming soft and flavorful.
Step 4: Mix and Drizzle the Garlic Herb Sauce
In a small bowl, whisk together the minced garlic, olive oil, soy sauce, honey or maple syrup, and the finely chopped rosemary or thyme. This mixture is bursting with flavor and will coat the chicken and potatoes, ensuring every bite is packed with deliciousness. Drizzle this sauce evenly over the chicken breasts and baby potatoes.
Step 5: Roast to Perfection
Place the baking dish in your preheated oven and roast for 30 to 35 minutes. The chicken should reach an internal temperature of 165°F (74°C), ensuring it’s cooked through yet juicy, while the potatoes become fork-tender and caramelized at the edges.
Step 6: Rest Before Serving
Once roasted, give your chicken and potatoes a few minutes to rest in the pan. This simple step lets the juices redistribute, keeping the chicken moist and enhancing the overall texture. Now your One Pan Garlic Roasted Chicken and Baby Potatoes Recipe is ready to delight everyone at your table!
How to Serve One Pan Garlic Roasted Chicken and Baby Potatoes Recipe
Garnishes
Fresh garnishes elevate this dish to restaurant-quality in moments. Try sprinkling freshly chopped parsley or additional finely chopped rosemary on top right before serving for a pop of color and herbal brightness that complements the garlic-roasted flavors.
Side Dishes
Since this recipe already covers protein and starch beautifully, lightweight sides work best. A crisp green salad with lemon vinaigrette, steamed green beans, or a simple sautéed spinach make excellent accompaniments without overpowering the main dish.
Creative Ways to Present
For a charming twist, arrange the roasted potatoes and chicken artistically on a large platter, with some of the pan juices spooned over for extra shine. Adding lemon wedges and edible flowers around the plate can make the presentation feel special for guests or family dinners.
Make Ahead and Storage
Storing Leftovers
After enjoying your One Pan Garlic Roasted Chicken and Baby Potatoes Recipe, store any leftovers in an airtight container in the refrigerator. They will keep fresh for up to 3 days, making this dish perfect for planned meal prep or tasty next-day lunches.
Freezing
If you want to save some for later, freeze the chicken and potatoes in a freezer-safe container. Make sure to cool the food completely before freezing to maintain texture and flavor. Frozen leftovers are best enjoyed within 2 months for optimal taste.
Reheating
To reheat, gently warm leftovers in an oven or toaster oven at 350°F (175°C) until heated through, preserving the crispy edges of the potatoes and keeping the chicken juicy. Microwaving is possible but might soften the crispy texture slightly.
FAQs
Can I use bone-in chicken instead of boneless?
Absolutely! Bone-in chicken will take a bit longer to cook, so adjust your roasting time accordingly. The bones also add flavor, making the dish even tastier.
What if I don’t have fresh herbs?
Dried rosemary or thyme can be used as a substitute—just reduce the amount to about one teaspoon since dried herbs are more concentrated in flavor.
Is it okay to add other vegetables?
Definitely! Vegetables like carrots, Brussels sprouts, or green beans can be added around the chicken and potatoes. Keep in mind that cooking times may vary slightly depending on the veggies you choose.
Can I make this recipe gluten-free?
Yes, just ensure you use gluten-free soy sauce or tamari to keep the dish gluten-free while still enjoying all the savory depth of flavor.
How do I know when the chicken is done?
The best way is to use a meat thermometer; chicken should reach an internal temperature of 165°F (74°C). The juices should run clear, and the meat should feel firm but juicy.
Final Thoughts
This One Pan Garlic Roasted Chicken and Baby Potatoes Recipe is truly a gem for any home cook seeking a flavorful, fuss-free meal that feels special without the effort. It’s a brilliant example of how simple ingredients combined with love and attention can transform into a comforting dinner that everyone will adore. Give it a try—you might just find this becoming your go-to recipe for weeknights and weekends alike.
Print
One Pan Garlic Roasted Chicken and Baby Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This One Pan Garlic Roasted Chicken and Baby Potatoes recipe is a simple, flavorful, and wholesome meal perfect for a busy weeknight or a cozy dinner. Tender boneless, skinless chicken breasts are roasted alongside baby potatoes, all infused with a savory garlic, herb, and honey-soy glaze. The dish requires minimal preparation and cleanup, making it an effortless yet delicious dinner option.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
Potatoes
- 1.5 lbs baby potatoes (mix of red and yellow), washed and halved if large
Garlic Herb Sauce
- 4 cloves fresh garlic, minced
- 3 tbsp olive oil
- 2 tbsp fresh rosemary or thyme, finely chopped
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F (200°C). Lightly coat a large baking dish with nonstick cooking spray to prevent sticking during roasting.
- Season chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper. Arrange the chicken breasts in the center of the prepared baking dish.
- Prepare potatoes: Wash the baby potatoes thoroughly. Cut the larger potatoes in half to ensure even cooking. Arrange the potatoes around the chicken breasts in the baking dish.
- Make garlic herb sauce: In a small bowl, combine minced garlic, olive oil, low-sodium soy sauce, honey or maple syrup, and the finely chopped fresh rosemary or thyme. Stir well until fully incorporated.
- Drizzle sauce and roast: Drizzle the garlic herb mixture evenly over the chicken breasts and potatoes, ensuring everything is nicely coated. Place the dish in the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- Rest and serve: Remove the baking dish from the oven and let the chicken rest for a few minutes before serving. This helps retain the juices for a moist and flavorful dish.
Notes
- For extra flavor, marinate the chicken breasts in the garlic herb sauce for 30 minutes before baking.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- If you prefer crispier potatoes, toss them with a little more olive oil before roasting.
- This recipe pairs well with a fresh green salad or steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
