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One-Pan Cowboy Garlic Chicken And Potatoes

One-pan cowboy garlic chicken and potatoes roasted at 425°F until the chicken thighs are deeply golden and the potato wedges turn crisp at the edges. Minced garlic and a smoky-spice oil coat everything for big flavor with minimal cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Chicken and potatoes
  • 4 bone-in skin-on chicken thighs
  • 1.5 lb baby potatoes halved
  • 8 garlic minced
  • 4 tbsp olive oil
  • 2 tbsp unsalted butter dotted on chicken
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • fresh parsley for serving
  • lemon for serving

Equipment

  • 1 sheet pan

Method
 

Roast
  1. Preheat oven to 425°F and set a large baking sheet inside so it heats with the oven (visual cue: sheet should feel hot when you pull it out).
  2. Whisk olive oil, garlic, smoked paprika, garlic powder, onion powder, cayenne, dried thyme, salt, and black pepper until evenly combined (visual cue: the oil looks speckled with spices and garlic).
  3. Toss halved baby potatoes with half the garlic-herb oil, then spread them on the baking sheet in a single layer (visual cue: cut sides face down for more crisping).
  4. Roast the potatoes for 15 minutes until they begin to bronze at the edges (visual cue: you see light browning and steam rising).
  5. Rub chicken thighs with the remaining garlic-herb oil, then nestle them skin-side up over the potatoes (visual cue: chicken should sit on top without covering the potato layer completely).
  6. Dot the chicken with unsalted butter, then return to the oven and roast 30–35 minutes until chicken is deeply golden and potatoes are crispy (visual cue: chicken skin is browned and bubbling while potatoes show caramelized edges).
  7. Rest for 5 minutes before serving (visual cue: juices settle and the crust looks set).
  8. Serve with fresh parsley and lemon (visual cue: bright green herbs and lemon wedges add color over the golden chicken and potatoes).

Notes

For extra crisp potatoes, spread them in a single layer with cut sides facing down, and avoid overcrowding the sheet pan. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 425°F oven until hot and crisp again. Freezing is not recommended because the potatoes can soften after thawing. For a lower-fat swap, use all olive oil and skip the butter doting step.