Garlic and Thyme Roasted Chicken and Potatoes

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

Garlic and Thyme Roasted Chicken and Potatoes

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

Course Chicken

Cuisine American

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Servings servings

Calories 766

Author Lynne Webb

Ingredients

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

Instructions

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:

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.
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.

Nutrition