Garlic and Herb Roasted Chicken with Golden Potatoes
A classic French family-style dish revisited: golden chicken pieces and tender potatoes infused with garlic and Herbes de Provence, roasted to perfection for a savory, comforting meal. Simple to prepare and impossible to resist.
🛒 Ingredients
4 servings
- 18 oz chicken pieces (thighs, drumsticks, or bone-in breasts)
- 4 medium potatoes (Yukon Gold or similar, about 21 oz)
- 2 cloves garlic
- 1 medium onion
- 3 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 1 tsp sweet paprika (or smoked for more depth)
- 1 tsp Herbes de Provence (or 2 tbsp fresh chopped parsley)
- 1/2 lemon (juiced, for finishing)
- A few sprigs of fresh rosemary (optional)
Watch the original video
Watch on TikTokDirections
- 1
Preheat your oven to 390°F for convection (or 410°F for conventional) to ensure an even, golden-brown finish.
- 2
Peel the potatoes and cut them into uniform pieces of about 1.2 to 1.5 inches to ensure even cooking. Rinse them under cold water and dry thoroughly with paper towels—this is the secret to getting them crispy.
- 3
Peel the onion and slice it thinly. Peel the garlic cloves and mince them finely or crush them with the flat side of a knife to release more aroma.
- 4
In a large mixing bowl, combine the chicken pieces and the potatoes. Add the sliced onion and minced garlic on top.
- 5
Pour in the olive oil, then season with salt, pepper, paprika, and Herbes de Provence. Toss thoroughly with your hands (or two large spoons) so that every piece is perfectly coated in the aromatic marinade.
- 6
Spread the mixture in a single, even layer in a large baking dish (approximately 12 x 10 inches). Arrange the chicken pieces skin-side up to promote browning. Add a few sprigs of fresh rosemary if using.
- 7
Place in the center of the oven for 40 to 50 minutes. Halfway through (after 20 to 25 minutes), gently turn the potatoes with a spatula and baste the chicken with the pan juices to keep it tender and flavorful.
- 8
Check for doneness by piercing the thickest part of a chicken piece: the juices should run clear. The potatoes should be fork-tender and lightly browned on the surface.
- 9
Once out of the oven, squeeze the lemon juice over the entire dish. This touch of acidity enhances all the flavors and adds a fresh finish. Serve immediately, directly from the baking dish.
💡 Chef's Tip
For an even more flavorful chicken, prepare the marinade the day before and let it rest in the refrigerator overnight; the garlic and herbs will penetrate deep into the meat. On the day of cooking, take the dish out 20 minutes before putting it in the oven so the meat is at room temperature, which ensures more even cooking and a perfectly juicy interior.
