Last Thursday, I was rushing home from work with exactly 45 minutes before the kids would storm through the door, hungry as ever after soccer and piano. I had a pack of chicken breast defrosted and a bag of baby potatoes staring at me from the pantry. I needed something quick, filling, and flavorful—no time for fancy ingredients or five-step marinades. Just dinner that would make everyone happy and fill up those fast-growing teens of mine.
So, I tossed everything on a sheet pan with herbs and spices I always keep stocked, popped it in the oven, and crossed my fingers. And oh my goodness, did it work. The smell of garlic and crispy potatoes drifted into the living room, and even my husband—who’s always asking “What’s that smell?” like it’s a good or bad thing—came to sneak a bite before I had even plated it.
It’s not just the convenience that’s magical here. It’s the simplicity—the kind of dish that reminds you cooking doesn’t have to be complicated to be amazing. And best of all, it left me enough time to help with homework, fold a mountain of laundry, and still feel like I pulled off a home-cooked win.
Now it’s officially in our weeknight dinner rotation, and I couldn’t wait to share it with you.
Short Description
This garlic chicken and herb roasted potatoes dish is a one-pan wonder, packed with flavor, ready in under an hour, and perfect for busy weeknights. Crispy potatoes and juicy, garlicky chicken make a comforting, family-approved meal with minimal cleanup.
Key Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 ½ lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried parsley
- Salt and black pepper, to taste
- Fresh chopped parsley, for garnish
Tools Needed
- Large mixing bowl
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper (optional for easier cleanup)
- Tongs or spatula
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 425°F (220°C). Line your baking sheet with parchment paper if you want to make cleanup easier.
Step 2: Season the Potatoes
In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ½ tsp dried parsley, and a generous pinch of salt and black pepper. Coat evenly.
Step 3: Roast the Potatoes First
Spread the seasoned potatoes on the baking sheet in a single layer. Roast them in the oven for 15 minutes, so they start crisping up before you add the chicken.
Step 4: Season the Chicken
While the potatoes roast, toss the chicken pieces with 1 tablespoon olive oil, the remaining ½ tsp garlic powder, salt, and pepper. Set aside.
Step 5: Add Chicken to the Pan
Once the 15 minutes are up, carefully push the potatoes to one side of the pan. Add the seasoned chicken pieces to the other side in a single layer.
Step 6: Finish Roasting
Return the pan to the oven and roast for another 10–12 minutes, or until the chicken is cooked through (165°F internal temperature) and potatoes are golden and crispy.
Step 7: Garnish and Serve
Sprinkle fresh chopped parsley over the top and serve hot. The contrast of juicy chicken and crisp, herby potatoes is so satisfying.
Why You’ll Love This Recipe
– Full meal on one pan—less cleanup
– Simple, pantry-staple ingredients
– Crispy potatoes and juicy chicken in every bite
– Ready in under an hour
– Easy to customize
– Naturally gluten-free
– Kid-approved and husband-approved
Mistakes to Avoid & Solutions
Undercooked Potatoes
If your baby potatoes are larger, they may need an extra 5–7 minutes before adding the chicken. Test with a fork before moving to the next step.
Overcrowding the Pan
Cramming everything too close traps steam and softens the potatoes. Use a large baking sheet or divide into two pans if needed.
Dry Chicken
Cut the chicken into evenly sized pieces to ensure even cooking. Pull the pan out as soon as the chicken reaches 165°F.
Not Seasoning Enough
Potatoes absorb flavor—don’t skimp on salt, garlic, or paprika. Taste a potato before roasting and adjust if needed.
Skipping the Stir Midway
Gently flipping or stirring the potatoes before adding the chicken helps even browning and better texture.
Serving and Pairing Suggestions
This dish works beautifully on its own, but if you want to stretch the meal:
Serve with a fresh green salad with lemon vinaigrette
Pair with steamed green beans or asparagus for more veggies
Add a side of garlic yogurt dip or tzatziki
Make it buffet-style for family gatherings with other roasted veggies
Serve plated for a more polished dinner with wine on the side
Storage and Reheating Tips
Storage: Place leftovers in an airtight container in the fridge for up to 4 days.
Reheating (Oven): Preheat to 375°F, spread on a baking sheet, and bake for 10 minutes until warmed through.
Reheating (Microwave): Place on a plate with a damp paper towel and microwave in 30-second bursts until hot.
Freezing: Not recommended—potatoes tend to get mealy when frozen.
FAQs
1. Can I use boneless chicken thighs instead of breasts?
Yes! They stay even juicier and offer a slightly richer flavor. Cut into bite-sized pieces and follow the same instructions.
2. What if I only have regular potatoes?
No problem. Just dice them into 1-inch chunks and adjust the initial roast time by 5 minutes.
3. How can I tell when the chicken is fully cooked?
Use a meat thermometer—the chicken is done when it hits 165°F. You can also cut into a piece to check that it’s no longer pink.
4. Can I add vegetables to the pan?
Absolutely. Try broccoli florets, bell peppers, or zucchini—just add them with the chicken since they roast faster than potatoes.
5. Is this recipe good for meal prep?
It’s great! Store individual portions in containers and reheat as needed. Just avoid freezing for best texture.
Tips & Tricks
Chop potatoes and chicken evenly so everything cooks at the same pace
Use parchment paper to prevent sticking and save cleanup time
Add a squeeze of lemon juice or a sprinkle of Parmesan before serving for a little extra zing
If you like heat, sprinkle a bit of cayenne or chili flakes with the seasonings
For crispier potatoes, broil the pan for the last 2–3 minutes—but watch closely
Recipe Variations
Lemon Herb Chicken & Potatoes
Swap paprika for 1 tsp lemon zest and use fresh thyme or rosemary instead of parsley. Toss chicken in a mix of olive oil and lemon juice.
Smoky BBQ Twist
Use smoked paprika instead of regular, add a dash of liquid smoke, and toss the chicken in 1 tbsp of BBQ sauce before roasting.
Garlic Parmesan Version
After roasting, toss everything in grated Parmesan and chopped garlic sautéed in butter. Adds a rich, cheesy flavor.
Tex-Mex Style
Add ½ tsp cumin and chili powder to the spice mix, and serve with salsa and avocado on the side.
Sheet Pan Mediterranean Bowl
Add chopped red onions, olives, and cherry tomatoes with the chicken. Serve over rice with a drizzle of tahini or tzatziki.
Final Thoughts
This garlic chicken and herb roasted potato recipe has saved me more nights than I can count. It’s simple enough for a Wednesday but tasty enough for Sunday dinner. What I love most is how flexible it is—I can switch up the seasoning or sneak in veggies without anyone complaining. It’s one of those recipes that looks like I spent more time than I actually did, and that’s a win in my book.
I hope this becomes one of those go-to dishes you keep coming back to, especially on the busiest days when dinner feels like another chore. With just a handful of everyday ingredients and a single pan, this recipe delivers comfort, flavor, and ease in every bite. It feels good feeding my family something hearty without stressing over it.
Now that it’s part of my weekly lineup, I’m always tweaking it depending on what I have in the fridge—and I’d love to hear how you make it your own too.
Garlic Chicken And Herb Roasted Potatoes
Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 1 ½ lb baby potatoes halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried parsley
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Heat oven to 425°F (220°C). Line a baking sheet with parchment for easier cleanup.
- Toss halved baby potatoes with 1 tbsp olive oil, ½ tsp each garlic powder, onion powder, paprika, and dried parsley, plus salt and pepper.
- Spread potatoes in a single layer and roast for 15 minutes.
- While potatoes cook, mix chicken pieces with 1 tbsp olive oil, ½ tsp garlic powder, salt, and pepper.
- After 15 minutes, push potatoes aside and add chicken to the other half of the pan.
- Roast for 10–12 minutes until chicken is cooked through (165°F) and potatoes are golden.
- Top with fresh parsley and serve warm.
