Garlic Roasted Chicken and Potatoes (One-Pan Recipe) Step-by-step instructions

Before you start

Before you begin cooking, ensure all your ingredients are prepped and ready to go. Wash and dry the potatoes thoroughly, then cut them into uniform wedges so they cook at the same rate.

Keep the chicken drumsticks in the refrigerator until you are ready to assemble the dish to maintain food safety. Thinly slice the red chilies and chop the fresh dill, keeping them aside for the final garnish. Preheat your oven to 400°F (200°C) so it is hot and ready when the pan goes in.

Instructions

Prep and Toss

1. 1Preheat and Prep Potatoes
   Preheat the oven to 400°F (200°C). Wash and dry the yellow potatoes thoroughly, then cut them into uniform wedges.
   Look for The potatoes should be cut into even wedges.
   Tip Dry the potatoes completely to ensure they crisp up well.
2. 2Toss Potatoes in Garlic Oil
   In a large bowl, toss the potato wedges with the garlic olive oil, kosher salt, and freshly cracked black pepper until they are completely coated.
   Look for The potato wedges should look glossy and fully coated.
   Tip Mix thoroughly so the seasoning is distributed evenly.

At the end of this phase, the potato wedges should be thoroughly and evenly coated in the fragrant garlic oil, salt, and pepper. You will notice a glossy sheen on the potatoes, and the aroma of raw garlic and olive oil will be quite pronounced. There should be no dry spots on the potatoes, ensuring they caramelize evenly in the oven. The chicken should remain cold in the refrigerator during this step.

Assemble and Roast

3. 3Assemble in Baking Dish
   Arrange the seasoned potato wedges and the raw chicken drumsticks in a single, even layer in a ceramic baking dish, ensuring they are not overcrowded.
   Look for The chicken and potatoes should lie flat without overlapping.
   Tip Keep raw poultry cold in the refrigerator until this step.
4. 4Roast the Chicken and Potatoes
   Place the baking dish in the preheated oven and roast for about 40 to 45 minutes, listening for a steady sizzling sound as the fat renders.
   Look for The chicken skin will begin to brown and the potatoes will soften.
   Tip Do not open the oven door too often to keep the heat constant.

As this phase concludes, the kitchen will fill with the rich, mouthwatering aroma of roasting chicken and sizzling garlic. The chicken drumsticks in the ceramic dish will begin to show patches of golden brown skin, and the potatoes will start to soften and brown at the edges. You should hear a gentle, steady sizzling sound as the chicken fat renders and bubbles around the potatoes in the pan.

Crisp and Garnish

5. 5Verify Safe Internal Temperature
   Roast until the chicken skin is golden brown and crispy. Verify that the chicken is cooked through by checking that its internal temperature reaches 165°F (74°C) on a meat thermometer.
   Look for The chicken skin should crackle when pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Insert the thermometer into the thickest part, avoiding the bone.
6. 6Garnish and Serve
   Remove the dish from the oven and immediately sprinkle the sliced red chilies and chopped fresh dill over the hot chicken and potatoes before serving.
   Look for The herbs will release a fresh aroma as they hit the hot food.
   Tip Serve directly from the ceramic dish for a rustic look.

At the final checkpoint, the chicken skin must be completely golden brown, exceptionally crispy, and yield a satisfying crackle when pierced with a fork. The potatoes should be fork-tender with beautifully caramelized, crispy edges.

The entire dish should be bubbling hot, and the fresh green dill and bright red chilies scattered on top will release an instant, aromatic burst of freshness against the savory roast.

Common mistakes

One common mistake is overcrowding the baking dish, which traps steam and prevents the chicken skin and potatoes from getting crispy. Ensure everything is arranged in a single, even layer; use a larger dish if necessary.

Another error is rinsing the chicken, which can spread bacteria around your kitchen; instead, simply pat the drumsticks dry with paper towels. Lastly, do not skip the final internal temperature check, as visual cues alone can sometimes be deceiving.

How to tell it’s done

To determine perfect doneness, insert an instant-read meat thermometer into the thickest part of the drumstick, avoiding the bone. The chicken is safe and ready when it registers an internal temperature of 165°F (74°C).

The juices should run completely clear when the meat is pierced. The potatoes are done when a fork slides easily into the center of the largest wedge without any resistance, showing a fluffy interior.

• Poultry: 165°F (74°C) in the thickest part