Name: Roasted Chicken and Potatoes Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3 to 4 pounds bone-in, skin-on chicken pieces (thighs and drumsticks); 1 tablespoon olive oil; 2 pounds baby gold potatoes, halved; 1 large yellow onion, cut into thick wedges; 4 to 6 cloves garlic, smashed, skins left on; 2 medium carrots, cut into 1-inch chunks; 2 tablespoons olive oil; 2 tablespoons butter, melted; 2 teaspoons kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 2 teaspoons smoked or sweet paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme or Italian seasoning; 1/2 teaspoon dried rosemary, crushed; 1 pinch red pepper flakes; 2 tablespoons chopped fresh parsley or thyme, for garnish

Roasted Chicken and Potatoes Recipe hits that perfect spot between cozy comfort food and crispy-skin magic, with golden potatoes that soak up every drop of flavor. It works for busy weeknights, casual Sunday dinners, and even low-stress entertaining, all in about 1 hour 15 minutes from start to finish. I have cooked some version of this dish hundreds of times, and it still smells like “home” every single time it comes out of my oven.

Why You Should Try This Roasted Chicken and Potatoes Recipe

This Roasted Chicken and Potatoes Recipe gives you juicy meat, shatteringly crisp skin, and potatoes that taste like they bathed in chicken drippings and garlic. You season everything in one pan, slide it into the oven, and let the heat do the heavy lifting while you pretend you worked very hard.

The recipe uses simple pantry ingredients, so you probably own most of them already. You can tweak the herbs and spices to match your mood, but the base method stays rock solid and reliable.

“This Roasted Chicken and Potatoes Recipe tastes like a Sunday dinner your grandma made, but with weeknight effort and restaurant-level crispy skin. ★★★★★”

Ingredients You’ll Need

I write this Roasted Chicken and Potatoes Recipe with bone-in, skin-on chicken pieces, because the skin protects the meat and gives you that crispy, salty goodness.

Chicken

3 to 4 pounds bone-in, skin-on chicken pieces
- Mix of thighs and drumsticks gives the juiciest result.
- Use all thighs if you want more tenderness and easier serving.
- Pat the chicken very dry with paper towels so the skin crisps.

Potatoes & Veg

2 pounds baby gold potatoes, halved
- Baby gold or Yukon gold potatoes roast creamy inside and crisp outside.
- Use russet potatoes cut into 1 ½ inch chunks if that is what you have.
1 large yellow onion, cut into thick wedges
4 to 6 garlic cloves, smashed (leave skins on so they do not burn)
2 medium carrots, cut into 1 inch chunks (optional, but they taste amazing in the drippings)

Fat & Seasoning

3 tablespoons olive oil
- Use a neutral oil like avocado oil if you prefer.
2 tablespoons melted butter
- Butter adds flavor and browning; use all oil if you avoid dairy.
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 teaspoons smoked or sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or Italian seasoning
½ teaspoon dried rosemary, crushed between your fingers
Optional: pinch of red pepper flakes for a little heat
Optional: fresh herbs like parsley or thyme for garnish

Pantry Shortcuts & Substitutions

Use a premixed poultry seasoning in place of the dried thyme, rosemary, and Italian seasoning.
Use seasoned salt instead of plain salt and paprika, but reduce the total salt slightly.
Toss the potatoes with bottled Italian dressing instead of oil and dried herbs if you want a shortcut.
Use pre-peeled garlic or frozen garlic cubes if you want to save chopping time.

Equipment List

Large rimmed sheet pan or roasting pan
- A metal pan works better than glass for browning.
Mixing bowl for tossing potatoes
Small bowl for spice mix
Tongs or clean hands for arranging chicken
Instant-read thermometer for perfect doneness
Aluminum foil to tent the chicken while it rests

Tips & Tricks

Pat the chicken very dry before seasoning so the skin turns crisp instead of rubbery.
Use a hot oven (400 to 425°F) so the chicken browns and the potatoes roast, not steam.
Cut potatoes into similar sizes so they cook evenly and finish with the chicken.
Toss potatoes with oil and seasoning in a bowl, not on the pan, so every piece gets coated.
Season under the chicken skin with a pinch of salt and spice mix for deeper flavor.
Place chicken skin side up and avoid crowding the pan so air circulates and everything browns.
Roast on the middle rack so the chicken cooks evenly and the potatoes do not burn.
Rotate the pan halfway through cooking if your oven has hot spots.
Use an instant-read thermometer and pull chicken at 165°F in the thickest part, not touching bone.
Let the chicken rest 10 minutes before serving so the juices settle and stay in the meat.
Broil for 2 to 3 minutes at the end if you want extra crispy skin, but watch closely.
Toss the potatoes in the pan juices after roasting so they soak up every last bit of flavor.

How to Make Roasted Chicken and Potatoes Recipe

Step 1: Prep the Oven and Pan

Preheat your oven to 425°F. Line a large rimmed sheet pan with parchment or lightly oil it to help with cleanup. Set the pan aside while you prep the chicken and potatoes.

Step 2: Dry and Season the Chicken

Pat each piece of chicken very dry with paper towels. Slide a finger gently under the skin of each piece and loosen it slightly. Sprinkle a small pinch of salt and pepper under the skin, then pull the skin back in place.

In a small bowl, mix the paprika, garlic powder, onion powder, dried thyme, dried rosemary, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Drizzle 1 tablespoon olive oil over the chicken and rub it in, then sprinkle the spice mix all over and rub it so every surface gets coated.

Step 3: Season the Potatoes and Veg

Place the halved potatoes, onion wedges, carrots, and smashed garlic in a large mixing bowl. Drizzle with the remaining 2 tablespoons olive oil and the melted butter. Sprinkle with a light extra pinch of salt, pepper, and a small pinch of paprika or Italian seasoning.

Toss everything until the vegetables look evenly coated and glossy. If the potatoes look dry, add another teaspoon of oil. You want them coated, not swimming.

Step 4: Arrange Everything on the Pan

Spread the potatoes and vegetables in a single layer on the prepared sheet pan. Leave a little space between pieces so they roast and crisp. Nestle the seasoned chicken pieces on top of the potatoes, skin side up.

Make sure no chicken pieces touch too tightly so the hot air can move around them. The potatoes will sit under the chicken and catch all the flavorful drippings.

Step 5: Roast Until Golden and Crispy

Slide the pan into the oven on the middle rack. Roast for 25 minutes, then carefully rotate the pan and spoon some of the pan juices over the potatoes if they look dry. Continue roasting another 20 to 25 minutes.

Check the chicken with an instant-read thermometer in the thickest part of a thigh, not touching bone. When it reaches 165°F and the skin looks deep golden and crisp, pull the pan from the oven.

Step 6: Rest and Finish

Transfer the chicken pieces to a plate or cutting board and tent loosely with foil. Let them rest 10 minutes so the juices settle. While the chicken rests, toss the potatoes and vegetables in the pan juices and spread them back out in a single layer.

If you want extra browning on the potatoes, slide the pan back into the oven for 5 to 8 minutes. Sprinkle chopped fresh parsley or thyme over the chicken and potatoes right before serving.

Step 7: Serve

Arrange the roasted potatoes and vegetables on a platter. Place the chicken pieces on top so the crispy skin stays visible and tempting. Spoon a little of the pan juice over everything.

Serve hot with a simple side or two, and enjoy that mix of crispy skin, tender meat, and rich, garlicky potatoes.

What to Serve with Roasted Chicken and Potatoes Recipe

This Roasted Chicken and Potatoes Recipe pairs well with a simple green salad, steamed green beans, or roasted broccoli for a fresh, lighter contrast. You can add a side of buttered peas or corn for kids or picky eaters who like familiar veggies. A bowl of applesauce or a crisp cucumber salad adds a cool, sweet note that balances the savory chicken. Serve it with iced tea, sparkling water with lemon, or a citrusy mocktail to keep the meal family friendly.

Storage Options

Cool leftovers to room temperature within 1 hour, then store them in airtight containers.
Keep cooked chicken and potatoes in the fridge for up to 3 to 4 days.
Freeze portions in freezer-safe containers or bags for up to 2 months, and label with the date.
Reheat in a 350°F oven on a sheet pan for 15 to 20 minutes until hot and crisp, or use an air fryer at 350°F for 8 to 10 minutes.
Use the microwave only for quick reheating, and finish a few minutes in the oven or air fryer to bring back some crispness.