A normal day, we had our dear friend Cathy drop by unexpectedly on a chilly Sunday afternoon. She’d just driven back from the coast and looked like she could use a warm plate and good conversation.
I didn’t have anything fancy prepared—just a few baby potatoes in the pantry, some chicken breast thawing on the counter, and a handful of pantry spices I rely on when I’m not in the mood to fuss. It turned into one of those cozy, unhurried evenings that feel like a soft sweater wrapped around your shoulders.
The kitchen was full of the earthy smell of roasted potatoes, garlic, and a whisper of smoked paprika. My husband poured the wine while Cathy and I peeled back stories like onions, one layer after another, laughing until we nearly cried. We served the meal straight from the sheet pan, family-style, with everyone scooping seconds before even finishing their firsts. That night, I was reminded that the best dishes don’t need complicated ingredients or hours in the kitchen. They just need warmth, heart, and a little garlic.
Ever since then, this Garlic Chicken and Herb Roasted Potatoes recipe has stayed in our regular rotation. It’s easy, satisfying, and always leaves the house smelling inviting—like you’ve been expecting company all along.
Short Description
A comforting sheet-pan meal of tender garlic-seasoned chicken and crispy herb-roasted baby potatoes—easy, hearty, and full of flavor.
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
- Baking sheet
- Measuring spoons
- Sharp knife
- Cutting board
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Season the Potatoes
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, ½ tsp garlic powder, onion powder, paprika, dried parsley, salt, and black pepper. Mix until the potatoes are well coated.
Step 3: Start Roasting the Potatoes
Spread the seasoned potatoes on one side of the baking sheet in a single layer, cut side down. Roast for 15 minutes, until they start to soften and brown.
Step 4: Season the Chicken
While the potatoes roast, toss the chicken pieces in the remaining tablespoon of olive oil, ½ tsp garlic powder, salt, and pepper. Coat well and let sit while potatoes bake.
Step 5: Add Chicken to the Sheet Pan
After 15 minutes, carefully remove the pan from the oven. Push the potatoes to one side and place the chicken on the other half of the sheet. Spread them out so they cook evenly.
Step 6: Final Roast
Return the baking sheet to the oven and roast for another 10–12 minutes. Chicken should be cooked through (internal temp 165°F) and the potatoes should be golden and crisp at the edges.
Step 7: Garnish and Serve
Sprinkle chopped fresh parsley over everything before serving. Serve hot, straight from the pan or plated with a light salad.
Why You’ll Love This Recipe
One-pan wonder – Less cleanup, more time to enjoy your evening.
Well-balanced flavors – Garlic, herbs, and paprika give it a warm, savory taste.
Quick and easy – Done in under 30 minutes of active prep.
Customizable – Use your favorite herbs or swap in sweet potatoes.
Nutritious and filling – Protein-packed with good carbs and healthy fats.
Mistakes to Avoid & Solutions
Crowding the pan: Crowded ingredients steam instead of roast. Use a second baking sheet if needed.
Skipping the oil: Olive oil ensures even browning and prevents dryness. Don’t skimp.
Undercooked potatoes: Always cut them into even sizes. If yours are still firm after roasting, cover with foil and bake an extra 5–7 minutes.
Dry chicken: Cut chicken uniformly and don’t overcook—check for doneness at 10 minutes.
Forgetting seasoning: Potatoes need bold flavors. Don’t hold back on salt, garlic powder, and herbs.
Serving and Pairing Suggestions
Serve this dish as a hearty main, ideal for casual dinners or easy entertaining. Pair it with:
A simple green salad with lemon vinaigrette
Steamed green beans or sautéed spinach
A dollop of Greek yogurt or garlic aioli on the side
Crusty bread to soak up juices
Light white wine like Sauvignon Blanc or a sparkling water with lemon
Storage and Reheating Tips
To store: Let leftovers cool, then transfer to an airtight container. Refrigerate for up to 3–4 days.
To reheat:
Oven: Spread on a baking sheet and warm at 350°F for 10–12 minutes.
Microwave: Reheat on medium for 2–3 minutes, but note the chicken may dry slightly.
Skillet: Toss in a pan over medium heat for 5–7 minutes, adding a splash of broth or olive oil if dry.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Thighs add more flavor and stay juicier. Just trim excess fat and cut into even pieces.
2. Can I prep this ahead of time?
Absolutely. Season everything ahead and keep it covered in the fridge. Just bake when ready.
3. How do I make this spicier?
Add ½ tsp cayenne or chili flakes to the spice mix. A drizzle of hot sauce works too.
4. Can I use different potatoes?
Yes. Yukon gold or red potatoes work well—just make sure they’re cut evenly.
5. What’s the best way to make it crispier?
Make sure your baking sheet is large enough and use convection mode if available. Don’t skip preheating the oven!
Tips & Tricks
Always preheat the oven fully before roasting—this ensures crisp edges.
Flip the potatoes cut-side down for better browning.
Dry the chicken pieces with a paper towel before seasoning for more even browning.
Garnish just before serving to keep herbs fresh and vibrant.
Line your baking sheet with parchment for easy cleanup and less sticking.
Recipe Variations
Lemon-Herb Version
Swap dried parsley with thyme and rosemary. Add 1 tbsp lemon juice and zest to the chicken before roasting. Bright, zesty, and fresh.
Tex-Mex Twist
Use cumin, chili powder, and smoked paprika. Serve with salsa and avocado slices.
Parmesan Garlic
Add 2 tbsp grated Parmesan to the potatoes before baking. Finish with a garlic butter drizzle.
Maple Mustard Chicken
Mix 1 tbsp maple syrup with 1 tbsp Dijon mustard and toss with the chicken before roasting. Sweet-savory and unique.
Veggie-Packed
Add broccoli or bell peppers to the pan with the chicken for a full sheet-pan dinner.
Final Thoughts
That evening with Cathy reminded me how shared meals, no matter how simple, carry weight far beyond the plate. This Garlic Chicken and Herb Roasted Potatoes recipe may be made with humble ingredients, but it feels like something special when the kitchen is warm, laughter is flowing, and hands reach for seconds.
These are the kind of meals that make people linger a little longer at the table and lean in closer during stories. It’s hearty without being heavy, cozy but not complicated. If you’re looking for a meal that comforts the belly and invites conversation, this one just might become a favorite. And if a friend shows up at your doorstep without notice, you’ll know exactly what to make.
Garlic Chicken And Herb Roasted Potatoes
Print ThisIngredients
- 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
Step 1: Preheat the Oven
Preheat to 425°F (220°C). Line or grease a large baking sheet.
Step 2: Season the Potatoes
Toss halved baby potatoes with 1 tbsp olive oil, ½ tsp each garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
Step 3: Roast the Potatoes
Spread potatoes cut-side down on one half of the sheet. Roast for 15 minutes.
Step 4: Season the Chicken
Toss chicken pieces with 1 tbsp olive oil, ½ tsp garlic powder, salt, and pepper. Let sit.
Step 5: Add Chicken to the Pan
Move potatoes aside. Spread chicken on the other half of the pan.
Step 6: Final Roast
Roast for 10–12 minutes until chicken is cooked through (165°F) and potatoes are crisp.
Step 7: Garnish and Serve
Sprinkle with chopped parsley. Serve hot, as-is or with a salad.
