Garlic Herb Roasted Chicken and Potatoes are a simple weeknight meal the whole family will love. Juicy chicken creamy potatoes and sweet carrots made in one pot.
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Garlic Herb Roasted Chicken and potatoes is a comforting meal, with tender chicken with crispy skin and a ton of flavor! Perfect for a weeknight meal or Sunday Supper like my Honey Garlic Chicken Recipe. If you love one-pot meals that require minimal prep as much as I do you'll love my One Pot Pork Tenderloin and Vegetables, Cheesy American Goulash, or my Sausage Green Bean Potato Bake served with a green salad.
Why this recipe works
I like to use my Cast Iron Dutch Oven but you could use a roasting pan if you want like for this Roasted Half Chicken. I am a huge lover of Herbes de Provence the flavors are just fantastic with poultry. The potatoes and carrots are cooked in all the delicious juices like my Slow Cooker Lemon Honey Chicken and Vegetables.
Ingredients needed
Ingredients notes
- Chicken: We love chicken thighs but chicken legs can also be used or a combination.
- Potatoes: I recommend using red or gold creamer potatoes.
- Onion: Any sweet or yellow onion works great.
- Butter: Salted or unsalted works.
- Herb de Provence: This is such a delicious herb to go with chicken but fresh herbs will also work like rosemary and thyme in a pinch.
- Lemons: Lemon juice or lemon zest adds a bit of freshness to chicken recipes.
How to make these roasted chicken thighs
- Step 1: Add the potatoes, carrots, onions, garlic herbs, and olive oil to a Dutch Oven or large pot with a lid and toss to make sure everything is coated. Cover and bake!
- Step 2: Place the chicken on top and brush the melted butter on top, and bake!
Recipe tips
- I recommend using a dutch oven or any pot with a lid.
- Try and use chicken pieces that are the same size for even cooking.
- Use a digital meat thermometer to know when the internal temperature reaches 165 degrees.
- Let the chicken rest for 10 minutes to let the juices redistribute and ensure a juicy chicken dish.
- If your skin is getting crispy you can turn the broiler on for 2-3 minutes in the end.
Recipe faq's
It's an aromatic mixture of herbs that adds the delicious flavor of rosemary, thyme, basil, tarragon marjoram, oregano, and lavender. Provence seasoning goes beautifully with poultry like my Brined Turkey Breasts and my Lemon Garlic Roasted Whole Chicken.
Yes, you can I do recommend using bone in skin on chicken breasts for this Herbes de Provence chicken recipe because they take a little longer to cook and are less likely to dry out.
You can, but the skin helps to keep the chicken moist and the crispy chicken skin is delicious.
Store in an airtight container in the refrigerator for up to 4 days.
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Lemon Garlic Herb Chicken and Potatoes
Ingredients
- 5 bone in chicken thighs
- 2 pounds creamer potatoes cut into 1 1/2 chunks
- 5 carrots peeled and chopped into chunks
- 1 medium onion roughly chopped
- 6 cloves garlic diced
- 3 teaspoons Herbes de Provence
- 3 tablespoons olive oil
- 1 lemon sliced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- Fresh chopped parsley
Garlic herb Butter
- 4 tablespoons butter
- 1 garlic clove minced
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 425 degrees
- Place potatoes, carrots, onions, garlic, olive oil, salt, and pepper in a Dutch oven (or large pot *see notes) and mix until combined. Cover and bake for 20 minutes.
- In a small microwavable bowl melt butter and garlic for about 30 seconds mix in Herbes de Provence and salt and pepper.
- While the potatoes are cooking, Pat chicken thighs dry with a paper towel and brush the butter mixture on, making sure you get some under the skin.
- Remove the Dutch oven and place chicken thighs on the potatoes, pour any leftover butter over the potatoes, and add the lemon slices. Bake uncovered for 40-45 minutes or until internal temperature reaches 164 degrees using a digital meat thermometer.If the skin isn't crispy enough place under broiler for 3-5 minutes or until desired crispiness.
- Remove the dutch oven and let rest for 5-10 minutes. Garnish with fresh parsley
Does this recipe work as well with chicken breasts?
Yay Linnea, so happy everybody loved it 🙂
My daughter and son-in-law were here for an extended weekend and I made two separate dishes of this recipe and we all give you 5 stars. It’s excellent. I used the rosemary and thyme and it worked out so well. My daughter heated some of the leftovers before they left and the house smells so good. I bought organic carrots and they were so tasty in this recipe. The way the lemon cooked in it added so much flavor. I put the dish under the broiler to crisp up the chicken as you said and it worked out great. My daughter told me to not lose this recipe. I shall be making it again. So happy I made the two recipes for leftovers. Thank you.