One-Pan Garlic Herb Chicken and Potatoes Step-by-step instructions

Before you start

Before beginning the cooking process, organize all ingredients and tools to ensure a smooth workflow. Thoroughly wash the potatoes and broccoli, then pat them completely dry to prevent steaming in the oven. Cut the potatoes into uniform cubes and the broccoli into equal-sized florets.

Peel and finely mince the garlic cloves, and chop the fresh herbs. Preheat the oven to 400°F (204°C) and place the round glass baking dish on the counter, ready for assembly. Keep the raw chicken refrigerated until immediately ready to season.

Instructions

Prep and Season Vegetables

1. 1Preheat and Prep Vegetables
   Preheat the oven to 400°F (204°C). Wash and dry the vegetables thoroughly. Cut the Yukon Gold potatoes into one-inch cubes and chop the broccoli into uniform florets. In a large mixing bowl, combine the potatoes and broccoli with the minced garlic and chopped fresh herbs.
   Look for The vegetables should be evenly coated with the garlic and herbs.
   Tip Ensure the vegetables are dried completely so they roast instead of steaming.
2. 2Arrange Vegetables in Dish
   Transfer the seasoned potato cubes and broccoli florets from the mixing bowl into a round glass baking dish. Spread them out into a single, even layer to ensure uniform heat distribution and consistent cooking throughout the roasting process.
   Look for The vegetables should cover the bottom of the dish without piling too high.
   Tip Keep the layer flat to allow hot air to circulate around the vegetables.

The first phase is complete when the cubed potatoes and broccoli florets are thoroughly coated in the garlic herbs and arranged in an even layer in the glass baking dish.

The vegetables should look glossy, with bits of minced garlic and green herbs clinging to each piece. There should be no dry spots, ensuring everything roasts evenly.

Assemble the Dish

3. 3Season the Chicken
   Pat the bone-in, skin-on chicken thighs completely dry with paper towels. Rub the chicken thighs with the minced garlic and chopped fresh herbs on all sides, ensuring they are well coated.
   Look for The chicken skin should look matte and dry before applying the seasoning.
   Tip Drying the skin is the secret to achieving an incredibly crispy texture.
4. 4Assemble the One-Pan Dish
   Nestle the seasoned chicken thighs directly on top of the bed of potatoes and broccoli in the round glass baking dish. Place them skin-side up, leaving a little space between each thigh so the skin can brown and crisp properly.
   Look for The chicken thighs should sit flat and secure on top of the vegetable layer.
   Tip Arranging them skin-side up lets the fat render down and baste the vegetables.

This phase ends once the seasoned, bone-in chicken thighs are nestled securely on top of the vegetable bed, skin-side up. The chicken should be dry to the touch before seasoning, and the skin must be evenly seasoned with garlic and herbs. The chicken pieces should not overlap completely, leaving room for heat to circulate.

Roast to Golden Perfection

5. 5Roast in the Oven
   Place the round glass baking dish into the preheated oven. Bake uncovered for 35 to 40 minutes, checking occasionally to ensure the vegetables are becoming tender and starting to caramelize around the edges as the chicken cooks.
   Look for The dish should sizzle intensely and fill the kitchen with a rich garlic aroma.
   Tip Do not open the oven door too frequently to avoid losing precious heat.
6. 6Crisp and Verify Doneness
   Continue roasting until the chicken skin is exceptionally crispy and golden brown. Insert an instant-read meat thermometer into the thickest part of the poultry without touching the bone; it must register at least 165°F (74°C). Remove from the oven and let the dish rest for 5 minutes before carving.
   Look for The chicken skin should crackle slightly and the juices should run completely clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the chicken rest helps lock in the savory juices before serving.

The final phase is successful when the chicken skin is deeply golden, blistered, and crispy, releasing a rich aroma of garlic and roasted poultry. The potatoes beneath should be tender when pierced with a fork, with caramelized edges, and the broccoli florets should be charred at the tips. The juices from the chicken should run clear.

Common mistakes

One common mistake is overcrowding the baking dish, which traps steam and prevents the potatoes from getting crispy and the broccoli from roasting. Ensure the vegetables are in a relatively flat layer and the chicken has some breathing room.

Another error is leaving too much moisture on the chicken skin; if the skin is wet when it goes into the oven, it will steam instead of crisping up. Always pat the poultry dry with paper towels. Lastly, cutting the potatoes too large will result in undercooked potatoes while the broccoli burns; keep them to a uniform one-inch size.

How to tell it’s done

Determining perfect doneness requires an instant-read meat thermometer inserted into the thickest part of the chicken thigh, avoiding the bone. The safe internal temperature for cooked poultry is 165°F (74°C). At this point, the meat will be tender and the juices will run completely clear when pierced.

The potatoes are fully cooked when a sharp knife slides easily into the center of the largest cube. The broccoli should have darkened, slightly charred edges and a tender stem, indicating a perfect roast throughout the entire dish.

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