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One-Pan Cowboy Garlic Chicken And Potatoes

One-pan cowboy garlic chicken and potatoes roasted at 425°F for deeply golden skin and crispy, caramelized potato wedges. The garlic-herb oil coats both chicken and potatoes for bold flavor and charred edges in one sheet-pan meal.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

One-Pan Cowboy Garlic Chicken And Potatoes
  • 4 bone-in skin-on chicken thighs
  • 1.5 lb baby potatoes, halved
  • 8 cloves garlic, minced
  • 4 tbsp olive oil
  • 2 tbsp unsalted butter
  • 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
  • 0.25 Fresh parsley and lemon for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F. Set out a large sheet pan so it’s ready when the potatoes go in.
  2. Whisk olive oil, garlic, smoked paprika, garlic powder, onion powder, cayenne, thyme, salt, and pepper. Mix until the oil is evenly tinted and fragrant.
Roast potatoes
  1. Toss halved potatoes with half the garlic-herb oil. Spread potatoes in a single layer on the sheet pan and roast for 15 minutes, until the edges begin to color.
Roast chicken and finish
  1. Rub chicken with remaining garlic herb oil. Nestle chicken skin-side up over the potatoes so the skin can brown.
  2. Dot chicken and potatoes with butter. Roast 30–35 minutes at 425°F until chicken is deeply golden and potatoes are crispy.
Rest and serve
  1. Rest the pan for 5 minutes. Serve with fresh parsley and lemon for bright, fresh finish.

Notes

Pro tip: Keep potatoes cut-side down for more caramelized edges, and don’t overcrowd the sheet pan. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 425°F oven until hot and re-crisping. Freezing is not recommended because potatoes lose texture after thawing. For a lower-fat swap, use 1 tablespoon olive oil and skip the butter dot (or use a light olive-oil spray).