Easy Baked Garlic Herb Chicken and Potatoes – Budget-Friendly Dinner

This easy baked garlic herb chicken and potatoes is a cozy, crowd-pleasing dinner that feels special but uses only basic, inexpensive ingredients. Everything roasts on one tray, so it’s perfect for feeding friends without spending all night in the kitchen.

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Prep Time: 15 min | Cook Time: 40 min | Total: 55 min | Servings: 4

Ingredients

• 4 chicken thighs (bone-in, skin-on)
• 600 g potatoes (cut into small cubes)
• 1 onion (sliced)
• 3 carrots (sliced into rounds)
• 3 cloves garlic (minced)
• 3 tbsp olive oil
• 120 ml chicken stock
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp chili flakes (optional, for heat)
• 1 lemon (cut into wedges)
• 2 tbsp fresh parsley (chopped, optional for serving)

Instructions

1. Preheat the oven to 200°C (390°F). Lightly grease a large baking dish or line a baking tray with baking paper.
2. In a large bowl, add the potato cubes, sliced onion, and carrot rounds. Drizzle with 2 tbsp olive oil, then add 0.5 tsp salt, 0.25 tsp black pepper, and half of the minced garlic. Toss well to coat evenly.
3. Spread the vegetables in an even layer in the baking dish, leaving a little space between them so they can roast instead of steam.
4. Pat the chicken thighs dry with paper towel. In a small bowl, mix paprika, dried oregano, dried thyme, remaining 0.5 tsp salt, remaining 0.25 tsp black pepper, chili flakes (if using), and the rest of the minced garlic.
5. Rub the chicken thighs with the remaining 1 tbsp olive oil, then sprinkle the spice and garlic mixture all over, pressing it into the skin and underside of the chicken.
6. Nestle the seasoned chicken thighs on top of the vegetables, skin side up, spacing them out evenly so the heat can circulate.
7. Pour the chicken stock into the baking dish around the edges (not directly over the chicken so the seasoning stays on). Add the lemon wedges around the chicken and vegetables.
8. Bake in the preheated oven for 35-40 minutes, or until the chicken skin is golden and crispy, the vegetables are tender, and the chicken is cooked through (juices run clear and the internal temperature is at least 75°C).
9. For extra crispy skin, move the tray to the top rack and broil/grill for 2-3 minutes at the end, watching carefully so it doesn’t burn.
10. Remove from the oven and let rest for 5 minutes. Squeeze some of the roasted lemon wedges over the chicken and vegetables, sprinkle with chopped fresh parsley if using, and serve hot.

Ingredient Swaps

• chicken thighs → chicken drumsticks or halved chicken breasts – use bone-in pieces for juicier, more flavorful results
• potatoes → sweet potatoes or mixed root vegetables – adjust size of pieces so they cook in the same time
• olive oil → sunflower oil or canola oil – for a more budget-friendly option
• chicken stock → vegetable stock or water with herbs and salt – keeps the dish flavorful if you’re out of chicken stock
• dried oregano and thyme → dried mixed herbs or Italian seasoning – use what you have on hand in the pantry
• carrots and onion → bell peppers, zucchini, or frozen mixed vegetables – great for using up leftover vegetables

Tips

• Cut the potatoes and carrots into evenly sized small pieces so they cook through by the time the chicken is done.
• Drying the chicken skin well before seasoning helps it turn golden and crispy in the oven.
• If your vegetables are browning too quickly, loosely cover the tray with foil for the last 10 minutes of baking.
• Taste the pan juices and add a little extra lemon juice or salt at the end to brighten the flavors before serving.
• Leftovers reheat well in the oven at 180°C covered with foil until hot; they also make a great packed lunch the next day.

Nutrition (per serving)

• Calories: approximately 480 per serving
• Protein: 28 g
• Carbohydrates: 38 g
• Fat: 22 g