Oven-Baked Easy Chicken Dinner Recipe with Herbs and Potatoes

There are some meals that just feel like a warm hug, and for me, a classic oven-baked chicken and potatoes is at the top of that list. The smell of herbs and garlic roasting through the house is pure comfort. It’s the kind of dinner that feels both humble and special at the same time, perfect for a lazy Sunday but easy enough for any night of the week.

This recipe is my absolute go-to for that very feeling. It’s incredibly simple, uses just one baking dish, and lets a few quality ingredients truly shine. There’s no fancy sauce or complicated steps—just perfectly roasted, juicy chicken and potatoes that are out-of-this-world delicious. It’s the ultimate “set it and forget it” meal.

If you’re craving a truly comforting, foolproof dinner that the whole family will love, then you’re going to want to save this one.

What Does This Baked Chicken and Potatoes Taste Like?

 

This dish is the definition of savory comfort. The chicken comes out perfectly juicy on the inside, with that shatteringly crispy, golden-brown skin we all strive for. It’s seasoned simply with salt, pepper, and herbs, so the true flavor of the roasted chicken shines through.

But the real magic might just be the potatoes. They roast in the dish right underneath the chicken, soaking up all the delicious rendered chicken fat and savory juices. They become unbelievably creamy on the inside and irresistibly crispy and flavorful on the outside. The flavor is deeply aromatic from the rosemary and thyme, with little pockets of sweetness from the whole roasted garlic cloves that become so soft you can spread them like butter.

It’s less zesty than my easy Chicken with Spinach and Potatoes and more like a rustic, classic Sunday roast that you can feel great about making any night of the week.

 

Ingredients You’ll Need

 

Here’s the short and simple list of ingredients for this classic dish.

• 3-4 lbs bone-in, skin-on chicken pieces (a mix of thighs, drumsticks, and breasts works great)
• 2 lbs Yukon Gold or Russet potatoes, cut into 1 ½-inch chunks
• 1 large yellow onion, cut into thick wedges
• 1 whole head of garlic, cloves separated and peeled (or left unpeeled)
• 3 tablespoons olive oil
• 3-4 sprigs of fresh rosemary
• 5-6 sprigs of fresh thyme
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, cut into small pieces (optional, for extra crispy skin)

 

Kitchen Utensils You’ll Need

 

• A 9×13 inch baking dish or a large oven-safe skillet (like cast iron)
• A large mixing bowl
• Knife and cutting board
• Tongs

Preparation Time: 15 minutes Cooking Time: 1 hour to 1 hour 15 minutes Total Time: Approx. 1 hour 30 minutes

Recipe for Oven-Baked Chicken and Potatoes

 

Follow these simple steps for a perfect, rustic chicken dinner.

1. Preheat and Prep Preheat your oven to 400°F (200°C). In your large mixing bowl, add the potato chunks, onion wedges, and garlic cloves. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and toss with the leaves from half of your rosemary and thyme sprigs. Spread this mixture evenly in the bottom of your baking dish.

2. Season the Chicken Pat the chicken pieces completely dry with paper towels. This is key for crispy skin! Rub the chicken all over with the remaining 1 tablespoon of olive oil. In a small bowl, mix together a generous amount of salt, pepper, and the paprika. Season every piece of chicken liberally with this mixture.

3. Arrange the Dish Arrange the seasoned chicken pieces on top of the potato mixture in the baking dish. Make sure the chicken is skin-side up. Tuck the remaining sprigs of rosemary and thyme in and around the chicken. If you’re using butter, dot the small pieces over the top of the chicken skin.

4. Roast to Perfection Place the dish in the preheated oven and bake for 1 hour to 1 hour and 15 minutes. The chicken should be deeply golden brown and cooked through (internal temperature of 165°F for breasts, 175°F for thighs), and the potatoes should be tender and browned at the edges.

5. Rest and Serve Remove the dish from the oven and let the chicken rest for at least 5-10 minutes before serving. This helps the juices redistribute, keeping the meat moist. Serve everything straight from the dish.

 

Ways to Customize and Serve This Dish

 

This simple recipe is a perfect canvas for a few delicious variations.

1. Add Other Root Veggies: Carrots and parsnips are fantastic additions! Just cut them into chunks and toss them in with the potatoes at the beginning.
2. Make a Quick Pan Gravy: After the chicken is cooked, remove the chicken and potatoes to a platter. Pour the delicious pan drippings into a small saucepan, skim off some of the fat, and whisk in a tablespoon of flour. Cook for a minute, then slowly whisk in about a cup of chicken broth to make a quick, amazing gravy.
3. Add a Touch of Spice: A pinch of red pepper flakes or a dash of cayenne pepper in the seasoning mix can add a lovely, gentle warmth.
4. Serve with a Simple Green: Because this meal is so rich and savory, I love serving it with a simple green salad tossed in a sharp lemon vinaigrette or some steamed green beans to cut through the richness.

 

My Personal Tips for This Recipe

 

1. Use Bone-In, Skin-On Chicken: I can’t stress this enough! This is what makes the chicken juicy and flavorful, and the rendered fat is what makes the potatoes so incredible.
2. Arrange Chicken on Top: Placing the chicken directly on top of the potatoes is the secret. As the chicken cooks, all its delicious juices and fat drip down and coat the potatoes, which is pure magic.
3. Don’t Crowd the Dish: Give your ingredients some space in the baking dish. If everything is packed in too tightly, it will steam instead of roast, and you won’t get those crispy edges.
4. Let It Rest: I know it’s tempting to dig right in, but letting the chicken rest for a few minutes before serving makes a huge difference in how juicy it is.

 

How to Store and Reheat Leftovers

 

Store any leftovers in an airtight container in the fridge for up to 3 days. The best way to reheat this is in the oven or an air fryer at 375°F (190°C) for 10-15 minutes. This helps the chicken skin and potatoes get crispy again.

 

Common Queries on This Baked Chicken Recipe

 

1. Can I use boneless, skinless chicken breasts? You can, but the result will be very different. They cook much faster (about 25-30 minutes) and won’t release the fat needed to make the potatoes crispy and flavorful. If you do, I would toss the potatoes with extra olive oil and give them a 20-minute head start in the oven before adding the chicken.

2. My potatoes are still hard. What did I do wrong? This could be because they were cut too large or the pan was too crowded. To guarantee soft potatoes, you can give them a quick 5-minute boil in salted water before tossing them with oil and roasting them.

3. Can I use dried herbs instead of fresh? Fresh is really best for this simple recipe, but in a pinch, you can use dried. I would use about 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme and rub it directly onto the chicken with the salt and pepper.

This is truly one of the coziest and most satisfying meals you can make. It’s a recipe I come back to again and again, and I hope it brings as much comfort to your table as it does to mine. If you make it, I’d love to hear what you think in the comments!