Crispy Garlic Herb Roasted Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, ensure the chicken is brought out of the refrigerator about 15 minutes before cooking so it is not ice-cold, which helps it cook more evenly in the oven. This simple step contributes to a more uniform roast and better texture for the skin.

If you prefer an extra-crispy skin, you can turn the oven to the broiler setting for the final 2 minutes of cooking.

Keep a close watch during this time to prevent burning, as the skin can brown very quickly under direct heat. This technique adds a beautiful, charred finish to the skin, elevating the visual appeal of the final dish.

Variations

• Roasted Root Vegetables: Incorporate chunks of carrots or parsnips alongside the potatoes. Ensure they are cut into pieces similar in size to the potatoes so they cook at the same rate and reach tenderness simultaneously.
• Crispy Skin Focus: For an even crispier skin, leave the chicken uncovered in the refrigerator for an hour before cooking. This helps dry out the surface of the skin, leading to a much crunchier result.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 to 4 days.

Freezer

Store in a freezer-safe bag or container for up to 2 months.

Reheat

Reheat in an oven at 350°F (175°C) until warmed through to maintain the crispiness of the skin.

Transfer any leftover chicken and potatoes into an airtight container. Allow the food to cool to room temperature for no more than 2 hours before placing it in the refrigerator.

Proper storage prevents the growth of bacteria and maintains the texture of the potatoes, which can become soft if left out too long. Use within 3 to 4 days for the best quality.

The potatoes can be washed and halved in advance and kept in a bowl of cold water in the refrigerator to prevent browning. Pat them dry thoroughly before placing them in the roasting pan. Combine everything in the roasting pan right before you are ready to roast to ensure the best texture for the chicken skin.

Serving ideas

Serve the roasted chicken and potatoes directly from the roasting pan for a rustic presentation, or transfer them to a warmed serving platter.

Pair this dish with a crisp green salad or steamed seasonal vegetables to balance the richness of the roasted chicken. The savory pan juices can be spooned over the potatoes just before serving to add extra moisture and flavor.

The meal is best enjoyed immediately while the chicken skin is still crisp and the potatoes are hot. If serving for a larger group, you can double the recipe, but ensure you use two separate roasting pans to avoid overcrowding.

This ensures that every piece of chicken receives adequate heat exposure, maintaining the consistency of the crispy skin across all portions served.

Frequently asked questions

Recipe card

Crispy Garlic Herb Roasted Chicken and Potatoes

Prep 15 minCook 45 minRest 5 minTotal 1 h 5 minServes 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved

Instructions

1. Wash and halve the baby potatoes. Pat the chicken thighs dry with paper towels to ensure the skin becomes crispy during the roasting process. Arrange the chicken and potatoes in a single layer in a large roasting pan.
2. Place the roasting pan into a preheated oven at 400°F (200°C). Roast the chicken and potatoes until the skin is golden brown and crispy, and the chicken is fully cooked through.
3. Use a meat thermometer to check the thickest part of the chicken thigh. It must reach an internal temperature of 165°F (74°C) to be considered safe. Once reached, remove the pan from the oven and let the chicken rest for at least 5 minutes before serving to ensure the juices redistribute.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

24 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.