Roasted Chicken with Potatoes flavored with garlic and olive oil is always a family favorite. Juicy and tender chicken thighs are baked with potatoes and other veggies you have on hand with no fuss. This is an easy go-to dinner recipe that you can make on busy weekdays.
This post was originally published in 2012 and we are updating it today with additional information and new pictures.
You can never go wrong with chicken recipes with potatoes. It is easy to satisfy everyone when you have these two in a recipe; that’s why you are not limited to one season to make something with these two. Just like our One Pan Garlic Lemon Chicken Wings with Bulgur, this Roasted Chicken with Potatoes is a recipe that we can make all year round.
It was winter time when I first shared this recipe with you 5 years ago. Our favorite chicken recipe in winter is Tomato Chicken Rice Soup, which is super healthy, packed with flavors and can be served as dinner on its own. That said, we love to make baked chicken with potatoes especially when we want to eat chicken in portions.
Nobody but my son feels like having a comforting soup when the temperature is high outside, I know. Another thing I’m sure about is that everyone licks their plate when they are served Roasted Chicken with Potatoes no matter what the temperature outside is. I don’t remember how many times I’ve made this, but it’s always a big hit.
How long to bake chicken with potatoes
I use either boneless chicken thighs or drumsticks in this recipe. As for the vegetables, potatoes are staple for me. Also, I add the leftover veggies we have in the fridge. Summer tomatoes and red bell peppers go well too if they are in season. Put everything in a casserole pan, drizzle a generous amount olive oil and bake at 400F for 50 minutes or until chicken is tender.
I bake everything together and never have a problem. The only thing I can warn you about is the chopped size of the potatoes you use. Don’t chop them very thinly to prevent them from being mashed. Make thick slices of potatoes (about 1 inch) so that they are cooked at the same time. Just halving them would be enough if you are using baby potatoes. If you are using other vegetables, consider their cooking time before slicing them.
When you use a whole chicken though, you will probably need more baking time. Check the tenderness of potatoes after 50 minutes, remove them if they are done and bake the chicken for an extra 20-30 minutes.
What to serve with this roasted chicken with potatoes
We love to pair this scrumptious meal with rice with orzo or cheesy zucchini rice and Turkish yogurt and cucumber dip aka cacik, which is very similar to Greek tzatziki. If you prefer to serve it with a refreshing salad as it’s summer time now, Mary’s Memphis Style Coleslaw Recipe and Rebecca’s Cucumber Scallion Salad would be perfect match.
Below are the pictures from the original post that was published in winter time.
Oh and if you make this Roasted Chicken with Potatoes, I’d love to hear your feedback. Please rate the recipe and leave a comment below.
You make my day if you take a cell phone picture and share it with me on Instagram. Just tag me @zerrin_giverecipe and I don’t miss it. You have no idea how happy I get when I see someone making my recipes.Print
Roasted Chicken With Veggies
Juicy and tender chicken thighs are baked with potatoes and other veggies you have on hand with no fuss.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3
- Category: Dinner
- Method: Baking
- Cuisine: American
- 6 chicken thighs, skin removed
- 4 potatoes, sliced in 1 inch thickness
- 2 carrots, chopped in 1 inch size
- 1 red bell pepper, roughly chopped
- 10 cloves garlic, peeled
- 4-5 cherry tomatoes, halved
- 1/2 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon sweet chili powder
- 3 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ cup water
- 2 tablespoon chopped parsley
- Place chicken thighs, potatoes, carrots, red bell pepper and tomatoes in a large bowl.
- Season with salt and spices.
- Add in 3 tbsp olive oil, lemon juice and water.
- Give them a good stir either with a spatula or with your hand.
- Preheat oven to 400F/200C.
- Transfer chicken thighs first into a baking dish.
- Then add vegetables on and around the thighs and pour any remained sauce over them.
- Cover it with aluminium foil.
- Roast in oven for 50 minutes.
- Sprinkle parsley over it when serving.
- Serving Size: 1 portion with 2 thighs
- Calories: 597
- Sugar: 4.9g
- Sodium: 725.4mg
- Fat: 26.8g
- Carbohydrates: 26.1g
- Protein: 62.2g
- Cholesterol: 280.1mg
Keywords: chicken, chicken thigh, roasted chicken, easy chicken recipe, baked chicken and potatoes