Garlic Lovers Chicken and Potatoes
Indulge your taste buds with this ultimate comfort dish, Garlic Lovers Chicken and Potatoes, perfect for weeknight dinners or cozy gatherings. Featuring succulent, crispy-skinned chicken thighs roasted to perfection alongside golden Yukon gold potatoes, this recipe is a garlic lover’s dream with three whole heads of garlic infusing every bite. Tossed with fragrant fresh rosemary, thyme, and a touch of smoky paprika, this one-pan meal combines bold flavors with ease of preparation. The dish's crowning touch is the creamy, caramelized roasted garlic, perfect for spreading over the chicken or potatoes for an extra layer of indulgence. Ready in just over an hour, this savory delight pairs simplicity with sophistication, ensuring it becomes a family favorite.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1.5 pounds Yukon gold potatoes
- 3 heads Garlic (whole heads)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 tablespoon Fresh rosemary (chopped)
- 1 tablespoon Fresh thyme (chopped)
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes. Cut them into 1-inch chunks and set aside.
Peel and separate the garlic cloves from one head of garlic. Leave the remaining garlic heads whole, slicing off the tops to expose the cloves inside.
In a small bowl, combine the olive oil, chopped rosemary, thyme, paprika, salt, and black pepper.
Pat the chicken thighs dry with paper towels and season them lightly with additional salt and pepper on both sides.
On a large, rimmed baking sheet or oven-safe skillet, toss the potato chunks, peeled garlic cloves, and whole garlic heads with half of the olive oil mixture until evenly coated. Spread the potatoes out to create a single layer, leaving space for the chicken thighs.
Nestle the seasoned chicken thighs skin-side up among the potatoes and garlic. Brush the remaining olive oil mixture over the chicken thighs, ensuring every piece is evenly coated.
Dot the baking sheet with small pieces of butter for added richness.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
To crisp the potatoes further, carefully remove the chicken from the pan and set it aside. Toss the potatoes and return them to the oven for an additional 10 minutes, if desired.
Remove the whole roasted garlic heads from the sheet and serve them alongside the chicken and potatoes. Squeeze the roasted garlic cloves onto the chicken or potatoes for added flavor.
Serve the dish hot and enjoy the comforting, garlicky goodness!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.9 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
