This Roasted Herb Chicken and Potatoes is a simple, cozy one-pan dinner packed with classic comfort flavors! Juicy chicken and tender potatoes are roasted together with herbs, garlic, and olive oil until golden and flavorful. Easy to make and perfect for busy weeknights, it’s a wholesome meal the whole family will love.
Servings:Â 4
Ingredients
- Chicken & Potatoes
- 2 lbs bone-in skin-on chicken thighs or drumsticks
- 1½ lbs baby potatoes halved (or quartered if large)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Herb Seasoning
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- Optional Finish
- Fresh parsley or thyme chopped
- Lemon wedges for serving
Instructions
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
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Prepare the seasoning. In a small bowl, mix rosemary, thyme, oregano, garlic powder, paprika, onion powder, salt, and pepper.
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Season the potatoes. Place the potatoes in a large bowl, drizzle with half of the olive oil, and toss with half of the seasoning mixture until evenly coated.
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Season the chicken. Pat the chicken dry with paper towels. Rub with the remaining olive oil and sprinkle evenly with the rest of the seasoning.
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Arrange on the pan. Spread the potatoes out on the baking sheet, then nestle the chicken pieces on top or between the potatoes, skin side up.
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Roast uncovered for 45–50 minutes, flipping the potatoes halfway through, until the chicken skin is golden and crisp and the internal temperature reaches 165°F (74°C).
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Rest & serve. Let rest for 5 minutes before serving. Finish with fresh herbs and a squeeze of lemon if desired.