Garlic Lover's Chicken Potatoes and Carrots
If you're a garlic enthusiast, "Garlic Lover's Chicken Potatoes and Carrots" is the ultimate comfort meal you’ve been craving. This one-pan wonder combines juicy, golden-brown bone-in chicken thighs with tender roasted baby potatoes and carrots, all infused with the bold, irresistible flavor of garlic—featuring both minced and whole cloves. Enhanced with aromatic rosemary, a touch of paprika, and a squeeze of fresh lemon juice, this dish is the perfect balance of savory, fresh, and herbaceous. Searing the chicken before roasting ensures crispy skin, while the butter melted over the veggies adds rich, caramelized depth. Ready in just over an hour, this hearty dinner is ideal for busy weeknights or cozy family dinners. Serve it with a crisp side salad or warm, crusty bread to soak up every last drop of garlicky goodness.
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 500 g baby potatoes
- 4 pieces carrots
- 8 pieces garlic cloves
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2 sprigs fresh rosemary
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the baby potatoes and carrots. Halve the potatoes and peel and chop the carrots into similar-sized pieces for even cooking.
Step 3
Pat the chicken thighs dry with paper towels and season both sides with 1/2 tsp of salt, 1/4 tsp of black pepper, and the paprika.
Step 4
Peel and mince 4 of the garlic cloves, and leave the remaining 4 cloves whole but lightly crushed with the side of a knife.
Step 5
In a large oven-safe skillet or baking dish, combine the potatoes, carrots, minced garlic, and whole garlic cloves. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss to coat evenly.
Step 6
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 3-4 minutes until the skin is golden and crispy. Flip and sear the other side for 2 minutes. Remove from the pan.
Step 7
Add the seared chicken thighs on top of the vegetables in the skillet or dish. Nestle the rosemary sprigs among the chicken and vegetables.
Step 8
Cut the butter into small pieces and scatter over the chicken and vegetables.
Step 9
Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and golden.
Step 10
Squeeze the lemon juice over the dish before serving for a bright, fresh finish.
Step 11
Serve hot with your favorite side salad or crusty bread, and enjoy the garlic goodness!
Nutrition Facts
| Serving size | (1464.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2478.3 |
| Total Fat 170.2g | 0% |
| Saturated Fat 50.1g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 548mg | 0% |
| Sodium 3058.6mg | 0% |
| Total Carbohydrate 122.6g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 15.6g | |
| Protein 122.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 274.1mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 4404.2mg | 0% |
Source of Calories