Roasted Chicken with Baby Potatoes and Herbs

Introduction

Few meals are as comforting and satisfying as a perfectly roasted chicken paired with tender baby potatoes. This Roasted Chicken with Baby Potatoes and Herbs recipe by deesviral is a true one-pan wonder. The chicken is seasoned to perfection, roasted until golden and juicy, and paired with caramelized potatoes infused with garlic, sun-dried tomatoes, and fresh herbs. It’s the kind of dish that fills your home with irresistible aromas and makes dinnertime feel extra special.

Ingredients

For the chicken and potatoes
4 bone-in chicken thighs (or breasts)
1 1/2 lbs (700 g) baby potatoes, washed
1/3 cup sun-dried tomatoes, sliced
1 medium onion, quartered
4 garlic cloves, smashed
3 tbsp olive oil
2 tbsp butter, melted
1 tbsp fresh lemon juice
2 tsp Dijon mustard
1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme (plus extra sprigs for garnish)
1/2 tsp chili flakes (optional)
Salt and black pepper, to taste

For finishing
Fresh parsley, chopped
Fresh thyme sprigs

Instructions

1. Prepare the marinade
   In a small bowl, whisk together olive oil, melted butter, lemon juice, Dijon mustard, paprika, oregano, thyme, chili flakes (if using), salt, and pepper.

2. Season the chicken
   Pat the chicken dry with paper towels. Rub the marinade generously over the chicken pieces, coating them well.

3. Prepare the potatoes
   Place the baby potatoes, onion, garlic, and sun-dried tomatoes in a large baking dish or roasting pan. Drizzle with some of the marinade and toss to coat.

   ADVERTISEMENT

4. Arrange and roast
   Preheat the oven to 400°F (200°C). Nestle the chicken pieces among the potatoes in the roasting pan. Roast for 45–55 minutes, basting occasionally with the pan juices, until the chicken is golden and the potatoes are tender.

5. Garnish and serve
   Remove from the oven, sprinkle with fresh parsley, and garnish with thyme sprigs. Serve hot, spooning the flavorful pan juices over the chicken and potatoes.

Storage Tips

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Why This Recipe Works

The combination of olive oil, butter, mustard, and herbs creates a flavorful marinade that infuses both the chicken and potatoes with depth and richness. Roasting everything in one pan allows the juices from the chicken to flavor the potatoes, while the sun-dried tomatoes add a tangy, savory note that elevates the dish.

Closing

Roasted Chicken with Baby Potatoes and Herbs is the perfect balance of rustic simplicity and bold flavor. It’s a dish that feels like a comforting home-cooked meal but looks impressive enough to serve at a dinner party. Try it once, and it will quickly become a family favorite. For more irresistible recipes that bring warmth to your table, explore the creations of deesviral.