Roasted Garlic Chicken and Potatoes Recipe - Easy Chicken and Potatoes Recipe | AnitaCooks.com

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are cheaper and still flavorful.

chicken broth

💰Cheaper: water + bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

rosemary

🥗Healthier: dried rosemary

Dried rosemary is more shelf-stable and easier to use.

Season the chicken thighs with salt, ground black pepper, garlic powder, dried oregano, and dried thyme.

Pat dry the skin of the chicken to help it get crispy.

Rub the spice mixture on top of the chicken and flip it over to season the other side, rubbing the spices under the skin as well.

Set the chicken aside to marinate while prepping the potatoes and other ingredients.

Preheat the oven to 400°F (205°C).

Peel, separate, and cut the tough end off the garlic cloves.

Cut the onion into thick slices and line the bottom of a baking dish with the onion slices.

Peel the potatoes and cut them into bite-sized chunks, ensuring they are not too big to cook properly.

Season the potatoes with salt, black pepper, and dried thyme, and add about 2 tablespoons of olive oil, mixing well.

Drizzle a little olive oil on the baking dish and rub the oil on both sides of the onion slices before placing them in the dish.

Add the potatoes in a single layer on top of the onions in the baking dish.

Place the marinated chicken on top of the potatoes, and add the garlic in the middle of the dish.

Do not cover the pan to ensure the chicken gets crispy instead of steamed.

Cook in the preheated oven for 30 minutes, brushing a little olive oil on top of the chicken halfway through.

Remove the chicken and garlic, mix the potatoes, and then place the chicken back on top along with the garlic.

Cook for another 20 minutes, checking that the chicken reaches an internal temperature of 165°F (74°C).

Remove the garlic and check if the potatoes are tender; if not, remove the chicken and return the potatoes to the oven at 450°F (230°C) to cook and brown them.

If the potatoes are cooked, they can still be returned to the oven to brown a little more.

While the chicken is resting, place the garlic in a food processor or small blender (or use an immersion blender).

Add about 3 tablespoons of lemon juice, 1 tablespoon of olive oil, and salt to taste, then puree until smooth, adjusting salt and lemon juice as needed.

Serve the potatoes, spooning the accumulated sauce from the bottom of the dish over a piece of chicken and the soft onions.

Serve a little garlic puree on each plate alongside the chicken and potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens