Ultimate Creamy Garlic Chicken with Roasted Baby Potatoes – A Comfort Food Favorite
This ultimate creamy garlic chicken with roasted baby potatoes is a hearty, flavorful dinner that combines tender, juicy chicken thighs with golden, crispy potatoes and a rich garlic-infused sauce. Perfect for family meals or entertaining guests.
Ingredients
- 5 to 6 chicken thighs bone-in and skin on (2 lbs. total)
- 15 –20 baby potatoes halved
- 2 medium carrots cut into 1-inch pieces (optional)
- ½ onion quartered
- 4 cloves garlic minced
- 2 to 3 tablespoons olive oil
- 2 teaspoons salt or to taste
- ½ teaspoon ground black pepper or to taste
- 1 tablespoon dried rosemary
Instructions
- Prepare the chicken and vegetables: Pat chicken thighs dry with paper towels. Place them in a large bowl along with halved baby potatoes, carrots, and onion.
- Season everything: Add minced garlic, olive oil, salt, black pepper, and dried rosemary. Toss well until chicken and vegetables are evenly coated.
- Roast the dish: Preheat oven to 400°F (200°C). Arrange chicken thighs skin-side up on a baking sheet or roasting pan. Spread the potatoes and vegetables around the chicken.
- Cook until golden: Roast for 40–45 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender with crispy edges.
- Serve and enjoy: Remove from oven and let rest for 5 minutes before serving. Spoon pan juices over the chicken and potatoes for extra flavor.
Notes
- For even crispier skin, broil the chicken for the last 3–5 minutes.
- Fresh rosemary can be substituted for dried if available.
- Add a splash of cream or chicken broth at the end for an even richer garlic sauce.