Herb Roasted Chicken and Potatoes is the easiest recipe ever and so incredibly delicious, too. It’s sure to be a family favorite!
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Who doesn’t love a hearty, delicious meal that is also easy to prepare? It’s kind of every cook’s dream, right? And definitely every busy mom’s dream!
I actually enjoy cooking and baking, so I think it’s kind of fun and interesting to try recipes that have lots of time consuming steps. But in this season of life where I’m taking care of little children and all their demanding needs? Simple, easy recipes are my go-to.
Because in general right now, I find that if I don’t keep things simple and basic, they probably won’t happen at all. And even then, sometimes they still don’t! 🙂
Of course this whole simple and basic thing carries over into meal prep and recipes too.
One of our priorities is to try to eat the majority of our meals at home and for me to make those meals from scratch as much as possible since it’s both healthier and less expensive.
That’s where recipes like this Herb Roasted Chicken and Potatoes become a lifesaver!
This Herb Roasted Chicken and Potatoes really couldn’t get much easier. It takes just 10 minutes to prepare and after 1 ½ hrs of baking time, you are rewarded with a meal that will make your taste buds and your pocket book happy! Score!
Because it takes so little time to prep, this chicken and potato dish is a favorite of mine for Sunday lunches. I can easily do it without feeling like it adds stress to the Sunday morning chaos that comes along with trying to get a family of little kids out the door to go to church.
And thanks to the time bake option on my oven, it’s perfectly baked and ready to satisfy our hunger when we get back home!
HERB ROASTED CHICKEN and POTATOES
Herb Roasted Chicken and Potatoes
Ingredients
- 5 boneless skinless chicken thighs or breasts
- 1 onion, chunked
- 4 large or 6 small potatoes, chunked* see note below
- 1 sweet potato, chunked
- 6 tbsp. butter
- 4 garlic cloves, crushed
- ½ tsp. salt
- ½ tsp. black pepper
- 1 tsp. brown sugar
- ½ tsp. poultry seasoning see note below
- ¼ tsp. red pepper** see note below
- 1 tbsp. parsley, fresh or dried
Instructions
- Place chicken and veggies in greased 9x13 baking dish.
- Melt butter and add the remaining ingredients to it. Pour over chicken and veggies.
- Cover and bake @ 350 for 1 ½ hrs. (I used to bake this uncovered but discovered it was actually moister when I covered it.)
Notes
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Susan
Looks good! There is a similar recipe from Cooking Light. If is very helpful if you are pressed for time. You bake it at 450F for 45 minutes. Also they suggest bone in thighs but I have used both and it worked fine. I have made it several times. I will have to try your version next time to see if there is any difference. Thanks!
ThriftyFrugalMom
Interesting that Cooking Light shared a similar recipe! And thanks for the cooking time suggestion. I’m going to have to try that, because like you said, sometimes I’m pushed for time and 45 minutes would work better for me than 1 1/2 hrs!
laura
I love all in one dinners or even lunches! They are my favorite to toss in and surprise everyone with later on–you know even with older kids I love this kind of meal.
ThriftyFrugalMom
Me too! They’re so easy and most of the time the whole family loves them, which is a win for everyone.
Kelly @ Kelly Lynns Sweets and Treats
This sounds like the perfect weeknight meal!! Pinned and definitely making! Thanks for sharing on Friday Frenzy Link Party!! Xoxo
ThriftyFrugalMom
It’s super easy which is always a plus, right? 🙂
Marie
Lydia, should this be covered or uncovered?
Thanks and best wishes on your move!
ThriftyFrugalMom
I usually do it uncovered…but it gets pretty browned. Since ovens vary a bit, you might want to keep your eye on it and if it browns too much just cover it at that point. And thanks! We’re working at getting settled in here in our new home. The kids are all sick with the stomach flu today…so that’s adding to the “excitement”. :/
Marie
Thank you!
Bless your heart! I hope the stomach bug flies away fast!
Amanda
The flavor of this dish was delicious however I must’ve done something wrong…i fillowed the recipe directions but my chicken was over cooked and the potatoes were way undercooked….any suggestions?
ThriftyFrugalMom
Oh dear! So sorry that you had that happen. There’s nothing more frustrating than going to the work of making dinner and then having it not turn out!
I’m not entirely sure what to tell you. I’ve made this recipe probably at least 50 times and have shared it with several friends and never had that problem, nor did my friends to my knowledge. Did you leave your chicken pieces whole and not cut them up small? And did you chunk your potatoes? I usually cut my potatoes into roughly 1 1/2 to 2 in. pieces. If you left your chicken pieces uncut and cut the potatoes into chunks, I’m honestly puzzled as to why you had an issue.
Vanessa
I made this recipe last night and it was amazing !!! Next time I prepare it, which will be next week, I’m going to increase the number of thighs and use carrots instead of sweet potatoes,because that’s what I normally have on hand.
This is a yummy meal that my family wolfed down. Got a “thumbs up” from everyone !!
Thank you for sharing,
Vanessa
ThriftyFrugalMom
Love hearing that you all enjoyed it, Vanessa! Thanks for taking the time to let me know. And yes, this recipe is pretty versatile, so adjusting things shouldn’t be a problem at all. Just a caution about the carrots though, I’ve found that they seem to take longer than potatoes to cook- unless you don’t mind them a little crunchy. Cutting them into really small pieces seems to help though. But I think they would taste great in here!