Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes | Servings: 4
Introduction
Garlic herb roasted chicken recipe with crispy baby potatoes and fresh cucumber tomato salad is a comforting, family-friendly dinner that's packed with bold garlic flavor, aromatic herbs, and perfectly roasted vegetables. Juicy chicken is seasoned with a blend of herbs and spices, roasted until the skin turns golden and crispy, then served with buttery baby potatoes and a refreshing cucumber tomato salad tossed in a light lemon dressing. This easy one-pan meal is ideal for weeknight dinners or weekend gatherings. Let the chicken rest for a few minutes after roasting to keep every bite moist and flavorful.
Ingredients
- 4 bone-in, skin-on chicken thighs or leg quarters (about 2½ lb / 1.1 kg)
- 2 tablespoons (30 ml) olive oil
- 4 cloves garlic, minced
- 1 teaspoon (2 g) dried rosemary
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (2 g) paprika
- 1 teaspoon (3 g) kosher salt
- 1/2 teaspoon (1 g) freshly ground black pepper
- 1½ lb (680 g) baby potatoes, halved
- 1 tablespoon (15 ml) olive oil, for the potatoes
- 1 teaspoon (2 g) garlic powder
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (1 g) black pepper
- For the Cucumber Tomato Salad:
- 1 large cucumber, diced
- 2 medium tomatoes, chopped
- 1/4 medium red onion, thinly sliced
- 2 tablespoons (8 g) chopped fresh parsley
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (1 g) freshly ground black pepper
Step-by-Step Instructions
- Preheat the oven. Heat your oven to 425°F (220°C). Lightly grease a large roasting pan or baking sheet.
- Season the chicken. Mix the olive oil, garlic, rosemary, thyme, oregano, paprika, salt, and black pepper. Rub the mixture all over the chicken until evenly coated.
- Prepare the potatoes. Toss the baby potatoes with olive oil, garlic powder, salt, and pepper. Arrange them around the chicken in the roasting pan.
- Roast. Bake for 45–50 minutes, turning the potatoes halfway through. The chicken should reach an internal temperature of 165°F (74°C) and the potatoes should be golden and tender.
- Make the salad. Combine the cucumber, tomatoes, red onion, and parsley in a bowl. Whisk together the olive oil, lemon juice, salt, and pepper, then toss with the vegetables.
- Rest the chicken. Remove the pan from the oven and let the chicken rest for about 5 minutes before serving to keep it juicy.
- Serve. Plate the roasted chicken with the crispy baby potatoes and a generous serving of cucumber tomato salad. Garnish with extra parsley if desired and enjoy immediately.
FAQs
Can I use boneless chicken?
Yes. Boneless chicken thighs or breasts work well. Reduce the cooking time to about 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
How do I make the potatoes crispier?
Spread them in a single layer without overcrowding the pan and roast at a high temperature, turning them halfway through cooking.
Can I store leftovers?
Store the chicken and potatoes in airtight containers in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven until warmed through, and prepare the salad fresh before serving.