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 is a true one-pan wonder. The chicken is seasoned with a flavorful blend of herbs, spices, and a hint of mustard, then roasted until golden and juicy. Alongside, baby potatoes caramelize beautifully with garlic, onion, and sun-dried tomatoes, absorbing all the rich pan juices. It’s a dish that fills your home with irresistible aromas and transforms an ordinary dinner into something special.

Ingredients

For the chicken and potatoes

• 4 bone-in chicken thighs (or breasts)

• 1 ½ lbs (700 g) baby potatoes, washed

• ⅓ 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)

• ½ tsp chili flakes (optional)

• Salt and black pepper, to taste

For finishing

• Fresh parsley, chopped

• Fresh thyme sprigs

Instructions

1. Make 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 black pepper.

2. Season the chicken
Pat the chicken dry with paper towels. Rub the marinade generously over the chicken pieces, ensuring they’re fully coated.

3. Prepare the potatoes
Place 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 evenly.

4. Arrange and roast
Preheat oven to 400°F (200°C). Nestle the chicken pieces among the potatoes. Roast for 45–55 minutes, basting occasionally with pan juices, until the chicken is golden, crisp, and cooked through, 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 savory pan juices over the chicken and potatoes for maximum flavor.

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. You can also freeze 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 balanced, aromatic marinade that enhances both chicken and potatoes. Roasting everything together in one pan allows the chicken juices to mingle with the vegetables, while the sun-dried tomatoes add a tangy depth that takes the dish to the next level.

Closing

This Roasted Chicken with Baby Potatoes and Herbs strikes the perfect balance of rustic simplicity and bold flavor. It’s a recipe that feels like a cozy home-cooked meal but looks elegant enough for entertaining. Try it once, and it’s sure to become a family favorite.