Mellow garlic and fresh thyme flavor this simple and satisfying roasted chicken and potato dish made with bone-in thighs and drumsticks.

A cast iron skillet filled with roasted chicken thighs and drumsticks, potatoes, garlic, and sprigs of fresh thyme.

Although most of our chicken recipes use boneless, skinless breasts and thighs or tenderloins, every so often we crave the rich flavor and unsurpassed tenderness of bone-in, skin-on chicken, and this recipe is a great way to indulge that craving.

How To Make This Recipe

The prep for this dish is pretty straightforward. The chicken is browned in an ovenproof pan to crisp the skin and add flavor. It’s then transferred to a plate while we deglaze the pan with a little white wine.

Next comes a heaping handful of lightly crushed garlic cloves and some fresh thyme, then we return the chicken to the pan, add the potatoes, and bake.

The oven does the work from this point forward, so it’s easy to pull the rest of the meal together and that makes this recipe a great choice for a casual company dinner, too.

Serve this dish with a simple veggie like green beans, add a salad, and you have an easy, economical dinner that’s sure to be a hit with friends and family.

Side view of a red enameled cast iron pan filled with roasted chicken, whole garlic cloves, halved baby potatoes, and thyme.

More Roasted Chicken Recipes

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Skillet filled with roasted chicken, garlic, baby potatoes, and thyme.

Garlic and Thyme Roasted Chicken and Potatoes

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Mellow garlic and fresh thyme flavor this simple and satisfying roasted chicken and potato dish made with bone-in thighs and drumsticks.


  • 8 bone-in chicken thighs and drumsticks, about 2-1/2 lbs
  • 12 cloves garlic
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 1 tablespoon fresh thyme leaves
  • 3/4 lb baby potatoes, halved
  • 1/3 cup low-sodium chicken broth or water


  • Preheat the oven to 350°F.
  • Lightly crush the garlic cloves, remove the skin and set aside (see recipe notes).
  • Season the chicken parts liberally on both sides with salt and freshly ground black pepper.
  • Place an ovenproof sauté pan large enough to comfortably hold the chicken in a single layer over medium high heat and coat the bottom with a small amount of olive oil.
  • Add the chicken and cook until lightly browned on all sides, 6 to 7 minutes, then transfer to a plate and set aside.
  • Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom.
  • Reduce the heat to medium, add the garlic and thyme leaves and cook just long enough for the garlic to soften slightly and release its aromas, about 2 minutes.
  • Push the garlic mixture to one side of the pan and return the chicken (along with any accumulated juices) to the pan and arrange skin side up.
  • Nestle the potatoes in between the chicken parts and spoon the garlic-thyme mixture over the top.
  • Drizzle with chicken broth, cover tightly and bake for 45 minutes or until the potatoes are tender and the chicken has reached an internal temperature of 165°F.
  • To serve, plate individual portions of chicken and potatoes, then spoon garlic and pan juices over the top.

Tips for Making This Recipe

How To Crush Garlic:

  1. Place a single clove of garlic on a cutting board and place the flat side of a wide bladed knife (chef’s knife) on top.
  2. Being careful to steer clear of the blade edge, apply hard pressure with the heel of your hand to flatten the clove, then remove the skin which should peel away easily at this point.
Note: You could go on to chop or mince the garlic further, but for this recipe, we want to keep those cloves at least somewhat intact so they develop that mellow roasted garlic flavor as the chicken bakes.
Calories: 766kcal, Carbohydrates: 22g, Protein: 70g, Fat: 45g, Saturated Fat: 12g, Polyunsaturated Fat: 32g, Cholesterol: 362mg, Sodium: 568mg, Fiber: 2g, Sugar: 1g
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