Garlic Herb Roasted Chicken and Potatoes.’

Garlic Herb Roasted Chicken and Potatoes are a simple weeknight meal the whole family will love. Juicy chicken creamy potatoes and sweet carrots made in one pot.

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Garlic Herb Roasted Chicken and potatoes is a comforting meal, with tender chicken with crispy skin and a ton of flavor! Perfect for a weeknight meal or Sunday Supper like my Honey Garlic Chicken Recipe. If you love one-pot meals that require minimal prep as much as I do you’ll love my One Pot Pork Tenderloin and Vegetables, Cheesy American Goulash, or my Sausage Green Bean Potato Bake served with a green salad.

Table of Contents

• Why this recipe works
• Ingredients needed
• Ingredients notes

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Why this recipe works

I like to use my Cast Iron Dutch Oven but you could use a roasting pan if you want like for this Roasted Half Chicken. I am a huge lover of Herbes de Provence the flavors are just fantastic with poultry.  The potatoes and carrots are cooked in all the delicious juices like my Slow Cooker Lemon Honey Chicken and Vegetables.

Ingredients needed

Ingredients notes

• Chicken: We love chicken thighs but chicken legs can also be used or a combination.
• Potatoes: I recommend using red or gold creamer potatoes.
• Onion: Any sweet or yellow onion works great.
• Butter: Salted or unsalted works.
• Herb de Provence: This is such a delicious herb to go with chicken but fresh herbs will also work like rosemary and thyme in a pinch.
• Lemons: Lemon juice or lemon zest adds a bit of freshness to chicken recipes.

How to make these roasted chicken thighs

• Step 1: Add the potatoes, carrots, onions, garlic herbs, and olive oil to a Dutch Oven or large pot with a lid and toss to make sure everything is coated. Cover and bake!
• Step 2: Place the chicken on top and brush the melted butter on top, and bake!

Recipe tips

• I recommend using a dutch oven or any pot with a lid.
• Try and use chicken pieces that are the same size for even cooking.
• Use a digital meat thermometer to know when the internal temperature reaches 165 degrees.
• Let the chicken rest for 10 minutes to let the juices redistribute and ensure a juicy chicken dish.
• If your skin is getting crispy you can turn the broiler on for 2-3 minutes in the end.