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Herb Roasted Chicken and Potatoes

Juicy chicken pieces coated in a bright garlic-herb marinade and roasted with crispy seasoned potatoes. A complete one-tray dinner full of flavor and ready in under an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Main Course
Cuisine American
Servings 4
Calories 520 kcal

Equipment

  • 1 | Baking tray |
  • 1 | Mixing bowl |
  • 1 | Spoon |
  • 1 | Knife |
  • 1 | cutting board |

Ingredients
  

  • 6 | | chicken drumsticks and thighs |
  • 1.5 | lbs | potatoes | cubed
  • 4 | tbsp | butter | melted
  • 3 | | garlic cloves | minced
  • 0.25 | cup | chopped parsley |
  • 1 | tsp | chicken seasoning |
  • 1 | tsp | paprika |
  • 1 | tsp | dried herbs |
  • 2 | tbsp | olive oil |
  • 1 | tsp | salt |
  • 0.5 | tsp | black pepper |

Instructions
 

  • Preheat oven to 400°F and line a baking tray.
  • Mix melted butter, garlic, parsley, and chicken seasoning into a marinade.
  • Place chicken on the tray and rub the marinade thoroughly over each piece.
  • Toss cubed potatoes with oil, paprika, dried herbs, salt, and pepper.
  • Arrange potatoes around the chicken in a single layer.
  • Roast 40–45 minutes until chicken reaches 165°F and potatoes are golden.
  • Baste the chicken with pan juices halfway through cooking.
  • Rest 5 minutes, then serve hot with the potatoes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven until the chicken is hot and potatoes crisp.
Boneless chicken can be used with a slightly shorter cook time.
Cut potatoes evenly for consistent roasting.