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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LEMON GARLIC HERB CHICKEN AND POTATOES
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.
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, Herbes de Provence salt, and pepper in a dutch oven and mix until combined. Cover and bake for 45 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 30-40 minutes or until internal temperature reaches 164 degrees using a 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
NOTES
Thyme and rosemary can be used instead of Herbes de Provence
You can also use chicken legs or a combination of thighs and legs.
Make sure all the chicken thighs are close to the same size for even cooking.