One-Pan Garlic Chicken and Potatoes: The Comfort Meal You Need
When the weather cools, there’s nothing better than a simple, hearty dish that brings warmth and joy to the table. Sara Haas, RDN, LDN, shares her One-Pan Garlic Chicken and Potatoes recipe—a nostalgic yet elevated take on comfort food inspired by cafeteria-style meals from her childhood.
Rooted in simplicity, flavor, and ease of preparation, this recipe is both accessible and delicious, perfect for busy weeknights or leisurely weekend dinners. Here’s a detailed summary of the recipe and how to bring this comforting dish to your table.
Why You’ll Love This Dish
This meal is all about minimal effort with maximum flavor. Chicken thighs and drumsticks are roasted with baby potatoes and garlic, offering a medley of textures and rich flavors. The chicken is juicy, the potatoes perfectly crispy, and the garlic adds an indulgent buttery essence. It’s a dinner that everyone can customize to their liking, whether by choosing their favorite chicken cut or spreading roasted garlic over their serving. Pair it with a roasted vegetable side or a big salad, and you’ve got a complete meal.
What Makes This Dish Stand Out?
- Bone-In, Skin-On Chicken: Choosing these cuts (drumsticks and thighs) ensures rich flavor, tenderness, and juiciness, thanks to the natural fats from the skin and bones.
- Yukon Gold Potatoes: These baby potatoes require minimal prep (just wash and pat dry) and boast a naturally creamy texture. If unavailable, red potatoes or fingerlings work well too—just cut them into smaller pieces for quicker roasting.
- Ranch Seasoning Magic: Using a ranch seasoning mix as the marinade infuses both the chicken and potatoes with a tangy, herby punch without extra effort. However, callouts are made for creativity—Greek or Italian seasoning blends can act as substitutes.
- Garlic-forward Hero: A whole head of garlic is roasted alongside the main ingredients, creating buttery, spreadable cloves that elevate every bite.
Key Tips and Variations
- Seasoning Swaps: While ranch is the star here, low-sodium or salt-free Greek or Italian blends are excellent alternatives. This gives you control over the saltiness and allows you to adapt the dish to your taste.
- Garlic Fans Rejoice: You can roast extra garlic heads for additional pops of flavor. Leftover roasted garlic stores well and can be used within two days to flavor other dishes.
- Potato Substitutes: If you can’t find baby Yukon gold potatoes, regular potatoes are just as good. Simply dice them into cubes to ensure even roasting.
- Easy Additions: While the chicken and potatoes cook, take advantage of your oven by roasting hearty vegetables like broccoli or Brussels sprouts on a separate baking sheet. Need another side? Crusty bread or a fresh salad pairs beautifully with this dish.
How to Make One-Pan Garlic Chicken and Potatoes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 head garlic
- 4 tablespoons extra-virgin olive oil, divided
- 1 (1-ounce) packet ranch seasoning mix (about 3 tablespoons)
- 2–2.5 pounds bone-in, skin-on chicken thighs and/or drumsticks
- 1.5 pounds baby Yukon gold potatoes, halved if large
- Kosher salt and freshly ground black pepper, to taste
- 1 lemon, halved
- 1/4 cup fresh parsley, roughly chopped
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 425°F and place a large rimmed baking sheet on the middle rack to warm up.
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Prep the Garlic and Ingredients:
- Remove loose papery layers from the garlic head and slice about 1/4–1/2 inch off the top of the cloves. Place the garlic in the center of a foil square, drizzle with 1 tablespoon of oil, and wrap it up tightly. Set it on the preheated baking sheet.
- In a large bowl, mix the remaining 3 tablespoons of olive oil with the ranch seasoning. Pat the chicken dry with paper towels and toss the chicken and potatoes in the mixture until well-coated.
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Roast the Chicken and Potatoes:
- Carefully remove the hot baking sheet from the oven. Place the chicken skin-side down on the sheet and arrange the potatoes in a single layer around it.
- Roast for 15–20 minutes, until the chicken is golden brown underneath.
- Flip the chicken skin-side up, stir the potatoes, and roast for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
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Finishing Touches:
- Squeeze the lemon juice over the chicken and potatoes. Garnish with fresh parsley.
- Unwrap the roasted garlic and squeeze the soft cloves onto the chicken and potatoes or serve them on the side for spreading.
Serving Suggestions
Bring balance to the meal by adding:
- Roasted Vegetables: Broccoli, Brussels sprouts, or carrots roasted on another sheet pan in the same oven.
- Fresh Salad: A big, crisp salad with a zesty vinaigrette complements the richness of the chicken and potatoes.
- Crusty Bread: Perfect for soaking up the garlicky juices leftover in the pan.
Storage and Reheating
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or microwave until warmed through.
Nutrition Information (Per Serving)
- Calories: 638
- Total Fat: 30g
- Carbohydrates: 38g
- Protein: 57g
- Vitamin C: 85% DV
For Garlic Lovers
This dish is a perfect choice for garlic enthusiasts, but if you crave even more inspiration, explore these recipes:
This one-pan garlic chicken and potatoes recipe is more than just a meal—it’s a warm embrace on a plate. With its easy preparation and robust flavors, it’s bound to become a family favorite that you’ll find yourself making over and over again. Don’t forget to save time for spreading that golden roasted garlic—trust us, it’s worth it!
