Garlic Roasted Chicken and Potatoes (One-Pan Recipe) Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken skin possible, pat the drumsticks completely dry with paper towels before placing them in the baking dish. Any surface moisture on the skin will create steam during the initial cooking phase, which prevents the skin from browning and crisping up quickly.

If time permits, you can place the patted-dry drumsticks on a plate uncovered in the refrigerator for an hour before cooking; this air-drying process dehydrates the skin beautifully, resulting in an incredibly crispy texture.

To ensure the potatoes cook at the exact same rate as the chicken drumsticks, cut them into uniform wedges about one inch thick. If the wedges are too small, they will turn to mush before the chicken is cooked through; if they are too large, they will remain hard in the center.

Stirring the potatoes halfway through the roasting time can also help them brown evenly on all sides, but be careful not to disturb the chicken skin as it crisps.

Variations

• Lemon Garlic Roast: Add the zest and juice of one lemon to the garlic oil before tossing the potatoes to add a bright, citrusy note.
• Spicy Herb Roast: Mix a teaspoon of dried oregano and a pinch of cayenne pepper into the seasoning blend for an extra kick of spice.

Storage and make-ahead

Fridge

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

Freezer

Freezing is not recommended as the potatoes will become mealy and the chicken skin will lose its crispness.

Reheat

Reheat in a 350°F (175°C) oven for 15 minutes until the chicken reaches 165°F (74°C) and the skin crisps up again.

Allow any leftover chicken and potatoes to cool to room temperature for no more than two hours to ensure food safety and prevent bacterial growth. Transfer the leftovers to an airtight container, packing them closely together so the potatoes continue to absorb the savory juices. Store the container in the refrigerator. For the absolute best texture and flavor, consume the leftovers within three to four days.

While this dish is best enjoyed fresh from the oven to preserve the crispy texture of the chicken skin, you can prep the ingredients ahead of time.

Wash, dry, and cut the potatoes, then store them in a bowl of cold water in the refrigerator for up to 24 hours to prevent browning. Pat them completely dry before tossing with the garlic oil. You can also pre-mix the garlic oil and spices to save time during assembly.

Serving ideas

Serve this garlic roasted chicken and potatoes hot, directly from the ceramic baking dish for a beautiful, rustic family-style presentation. The contrast of the golden chicken, browned potatoes, bright green dill, and red chilies looks stunning on the table.

Pair the roast with a simple, crisp green salad tossed in a light lemon vinaigrette to balance the richness of the chicken and garlic. Crusty rustic bread is also a wonderful addition to mop up any flavorful juices left in the pan.

For a complete Mediterranean-inspired meal, serve the roast alongside steamed green beans, roasted asparagus, or a simple cucumber and tomato salad. A side of creamy Greek yogurt or garlic aioli makes an excellent dipping sauce for both the chicken and the roasted potatoes. Keep extra sliced chilies and fresh dill on the side so guests can customize their plates to their own taste.

Frequently asked questions

Recipe card

Garlic Roasted Chicken and Potatoes (One-Pan Recipe)

Prep 15 minCook 45 minTotal 1 hServes 4

Ingredients

• 8 bone-in, skin-on chicken drumsticks
• 1 1/2 lb yellow potatoes, cut into wedges
• 3 tbsp garlic olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 red chili, thinly sliced
• 2 tbsp fresh dill, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Wash and dry the yellow potatoes thoroughly, then cut them into uniform wedges.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

28 g

Fat

26 g

Fiber

3.5 g

Sugar

1.5 g

Sodium

650 mg

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