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One Pan Roasted Chicken with Baby Potatoes and Garlic

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One Pan Roasted Chicken with Baby Potatoes and Garlic is a whole meal in one pan. No one would ever guess it takes only 10 minutes of prep time!

This roasted chicken with potatoes and garlic is one of the easiest ways to make a complete meal in a single pan. Juicy roast chicken and tender baby potatoes are drizzled with olive oil and seasoned with simple salt and pepper. A splash of sherry at the end of roasting gives a lovely finish to this delicious meal.

This roast chicken dinner is so beautiful, it looks like it took hours of prep time, but you only need a few minutes! It's a great one-pan main dish recipe for the whole family or as a date-night bistro dinner at home for two.

A roasted whole chicken with roasted small red potatoes and whole bulbs on a wooden cutting board garnished with fresh green rosemary.

🔍 Quick Look: One Pan Roasted Chicken with Baby Potatoes and Garlic Recipe

  • Ready in: 2 hours and 10 minutes
  • Servings: 6
  • Calories: ~583 kcal per serving
  • Main Ingredients: Whole chicken, olive oil, garlic bulbs, red potatoes, olive oil, and fresh rosemary
  • Elements of Taste: Savory, Salty, Umami
  • Cook Method: Oven Roasted
  • Difficulty: Easy, making it great for cooks of all levels.
  • Why You'll Love It: Tender, golden roast chicken is surrounded by roasted potatoes and whole bulbs of garlic - flavorful, hearty, and a perfect one-pan dinner.
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Why This Is The Best Roasted Chicken Dinner!

This roasted chicken with potatoes and garlic is an easy, complete dinner that cooks entirely in one pan. The chicken turns out juicy and flavorful, while the potatoes and garlic roast alongside it for a simple meal with incredible flavor.

Here's why this recipe works so well:

  • Juicy, flavorful chicken. Starting the roast at a higher temperature browns the chicken beautifully, then lowering the heat allows it to cook slowly for tender, juicy meat.
  • Perfect roasted red potatoes. Tiny red potatoes become tender and slightly sweet as they roast-and because they're small, there's no peeling or cutting required.
  • Sweet, buttery roasted garlic. Whole heads of garlic roast until soft and mellow, adding rich flavor to both the chicken and the potatoes.
  • Everything cooks in one pan. The chicken, potatoes, and garlic roast together, which means easy preparation and minimal cleanup.
  • Beginner-friendly. Simply place the chicken in the pan and build the rest of the meal around it.

The result is a simple roasted chicken dinner that looks impressive, tastes amazing, and leaves you with fewer dishes to wash. And if you're lucky enough to have leftovers, they make delicious lunches the next day.

So, let's cook!

Ingredient Notes

Roasted Chicken with Potatoes and Garlic ingredients, labeled, clockwise from top left: black pepper, cream sherry, olive oil, salt, whole garlic, baby red potatoes, fresh rosemary, and a whole chicken.

For this delicious roasted chicken dinner, you will need these fresh ingredients and common pantry items:

  • Olive Oil. I've had excellent results with cold-pressed extra virgin olive oil. But if you have had your olive oil burn, try a good quality refined olive oil. It will tolerate the oven heat better and not turn bitter.
  • Whole Chicken. A roasting chicken is ideal. But a fryer or broiler chicken will also be good.
  • Garlic. Choose large well-formed bulbs of garlic. The roasted garlic is delicious spread on bread or served with gravy like this homemade gravy recipe.
  • Red Potatoes. Baby (small) red potatoes are best. Choose ones that are two to three bites as these will roast up sweet and tender.
  • Rosemary. Lots of fresh rosemary sprigs add a lovely aroma to this dish. Be sure to have enough to use while the chicken is roasting and more to garnish the roast chicken, garlic, and potatoes.
  • Salt. Everything good to eat becomes a little better with salt. Flaked sea salt, kosher salt, or even just plain table salt will enhance the flavor of everything.
  • Pepper. I have a special preference for rainbow peppercorns. But black peppercorns are also a good choice. Grinding the peppercorns fresh is key to getting the best flavor.
  • Sherry. Just a sprinkling of a dry or cream sherry will add a very slight sweetness. The sherry is totally optional but is a nice indulgent touch.

Please see the recipe card for the exact quantities.

Easy Substitutions & Variations

Substitute a Fryer or Broiler Chicken. Although not as meaty and juicy, both of these birds can be substituted for a whole roasting chicken.

Substitute Small Golden Potatoes or Fingerling Potatoes. Golden potatoes, especially Yukon gold and fingerling potatoes, are excellent if red potatoes are not available.

Substitute Sweet Potatoes. You can also substitute very small sweet potatoes for the red potatoes, or cut large sweet potatoes into 2" chunks.

Substitute Olive Oil Cooking Spray.  If you are reducing calories or fats, you can substitute olive oil cooking spray for the olive oil.

Substitute Lemon Juice. If you don't have dry or cream sherry, you can squeeze a lemon over the roast chicken to perk up the flavor.

How to Roast Chicken with Potatoes (Quick Overview)

  1. Preheat oven to 400°F.
  2. Place the chicken in the center of a sheet pan.
  3. Surround the chicken with small potatoes and garlic.
  4. Season with olive oil, salt, and pepper.
  5. Roast 15 minutes, then reduce the heat and cook until the chicken reaches 165°F.

How to Make Roasted Chicken with Baby Potatoes and Garlic

Process Photo 1 - Drizzling a large baking sheet with olive oil.
  1. Step 1: Preheat and Prepare Pan. Preheat oven to 400°F/204°C. Drizzle a large, rimmed sheet pan or flat baking pan with olive oil.
Process Photo 2 - Cutting the top off each bulb of garlic.
  1. Step 2: Prepare Garlic and Chicken. Using a large chef's knife, cut the tops off the bulbs of garlic and discard the tops. Prepare the chicken for cooking by removing any giblets and/or the neck from the body cavity. Dry the skin and the inside of the chicken well with paper towels. 
Process Photo 3 - Building the roasted chicken dinner, starting with the chicken in the center of the pan surrounded by bulbs of garlic.
  1. Step 3: Build the Dinner. Place the chicken with the breast side up in the center of the pan. Tuck the tips of the wings under the bird. Place the garlic around the chicken. Scatter petite red potatoes around the bird, and tuck sprigs of fresh rosemary between the chicken, potatoes, and garlic.
Process Photo 4 - Season everything well with olive oil, salt, and freshly ground black pepper.
  1. Step 4: Drizzle and Season. Drizzle the remaining 2 tablespoons of olive oil over the chicken, the garlic, and the potatoes. Then season chicken, potatoes, and garlic with both salt and freshly ground pepper.
Process Photo 5 - Roasting the chicken dinner in the oven.
  1. Step 5: Roast the Chicken Dinner. Place the chicken in the preheated oven and roast for 15 minutes. Then, reduce the oven temperature to 350°F/177°C and continue to roast for another 90 minutes or until an instant-read thermometer inserted into the thickest part of the breast shows that the chicken has reached 160°F/71°C.
Process Photo 6 - Add a drizzle of sherry, roast to 165°F, and transfer the dinner to a cutting board to rest.
  1. Step 6: (Optional) Cream Sherry Drizzle. Drizzle cream sherry over the chicken, garlic, and potatoes. Continue to roast the chicken dinner for about 15 minutes more, or until the chicken reaches an internal temperature of 165°F/74°C and juices run clear from the bird.
Process Photo 7 - The Roasted Chicken with Potatoes and Garlic on a cutting board, and ready to serve.
  1. Rest and Garnish. Remove the pan from the oven and transfer the chicken, garlic, and potatoes to a serving board or dish and allow the chicken to rest for 10 minutes.

If desired, remove the baked rosemary and garnish with fresh bright green rosemary for extra beauty.

There is a roasted garlic bulb for each guest to enjoy, either with their potatoes and chicken or to spread on a lovely piece of fresh or toasted French bread.

My Top Tips

♡ Let your chicken and any refrigerated ingredients sit at room temperature for at least 20 minutes before you begin to prep your meal. The roasting time will be more accurate.

♡ Roasting the chicken slowly is essential for the best flavor and texture. This roasting method also works well for baked chicken leg quarters. For a whole chicken, I always start the roast at a higher temperature to get a nice color on the bird and then turn the heat down for a slow, easy roast.

♡ Make sure you dry the bird thoroughly before placing it on the baking sheet. All meat and poultry will brown more easily when it is dry.

♡ Any large pan can be used to make this recipe. Your roasting time may vary with pans deeper than 1".

♡ A rustic bread, like crusty French bread, is fabulous with this dinner. It is so delicious to spread a little salted butter on the bread, then top it with a roasted garlic clove.

A white plate with a bulb of roasted garlic, slice of French bread, and curls of butter with a glass of red wine in the background.

Equipment

You will need a large, rimmed sheet pan or flat baking pan that is about 15 inches x 10 inches. A flatter baking pan allows heat and air to circulate around the whole chicken so it cooks more evenly and browns on all sides.

However, you can also use a large roasting pan with a rack which will elevate the chicken and also help it brown evenly. Keep in mind that your cooking time may vary with pans deeper than 1".

Recipe FAQ's

How do I know when the roasted chicken is fully cooked?

The safest way to check doneness is with an instant-read thermometer. Insert it into the thickest part of the breast or thigh without touching bone. The chicken is done when it reaches 165°F (74°C) and the juices run clear.

Can I use chicken pieces instead of a whole chicken?

Absolutely! Simply scatter bone-in chicken thighs, drumsticks, or a mix of pieces. Arrange them skin-side up on the pan with the potatoes and garlic, and roast until the chicken reaches 165°F and the potatoes are tender.

Can I make this roasted chicken recipe without sherry?

Yes, you can! You can omit it entirely, or you can substitute a squeeze of lemon juice or a drizzle of chicken broth, and the dish will still be delicious.

Storage

If you have any leftovers, you can store them separately or together in an airtight container. The roasted chicken will keep for 3 days, and the potatoes and garlic will keep for 5 days in the refrigerator. Leftover chicken can be used in casseroles, soups, or skillet meals.

A roasted whole chicken with roasted small red potatoes and whole bulbs on a wooden cutting board garnished with fresh green rosemary.

More Delicious Chicken Dinners You'll Love

♡ Did you love this One Pan Roasted Chicken with Baby Potatoes and Garlic recipe?  Please leave a star rating and a comment below. Thanks for visiting!

📖 Recipe

A roasted whole chicken with roasted small red potatoes and whole bulbs on a wooden cutting board garnished with fresh green rosemary.

One Pan Roasted Chicken with Baby Potatoes and Garlic

5 from 3 votes
By: Jan Nunes
One Pan Roasted Chicken with Baby Potatoes and Garlic is a whole meal in one pan. No one would ever guess it takes only 10 minutes of prep time!
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Prep Time ~ 10 minutes
Cook Time ~ 2 hours
Total Time ~ 2 hours 10 minutes
Servings ~ 6 Servings
Calories ~ 583kcal

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Ingredients
 

  • 5 Pound Whole Roasting Chicken
  • ¼ Cup Extra Virgin Olive Oil, Divided
  • 6 Bulbs Garlic, Allow a Minimum of 1 Bulb per Person
  • 2 Pounds Baby Red Potatoes
  • 6 Sprigs of Fresh Rosemary, About 2 Ounces
  • 1 Teaspoon Salt
  • ½ Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Cream Sherry, (Optional)

Instructions
 

  • Preheat and Prepare Pan. Preheat oven to 400°F/204°C. Drizzle a large, rimmed sheet pan or flat baking pan with olive oil.
    ¼ Cup Extra Virgin Olive Oil
  • Prepare Garlic and Chicken. Using a large chef's knife, cut the tops off the bulbs of garlic and discard the tops.
    Prepare the chicken for cooking by removing any giblets and/or the neck from the body cavity. Dry the skin and the inside of the chicken well with paper towels. 
    6 Bulbs Garlic, 5 Pound Whole Roasting Chicken
  • Build the Dinner. Place chicken breast side up in the center of the pan. Tuck the tips of the wings under the bird.
    Scatter tiny red potatoes and tuck sprigs of fresh rosemary between chicken, potatoes, and garlic.
    2 Pounds Baby Red Potatoes, 6 Sprigs of Fresh Rosemary
  • Drizzle and Season. Drizzle the remaining 2 tablespoons of olive oil over the chicken, the garlic, and the potatoes. Then season chicken, potatoes, and garlic with both salt and freshly ground pepper.
    1 Teaspoon Salt, ½ Teaspoon Freshly Ground Black Pepper
  • Roast the Chicken Dinner. Place the chicken in the preheated oven and roast for 15 minutes. Then, reduce the oven temperature to 350°F/177°C and continue to roast for another 90 minutes or until an instant-read thermometer inserted into the thickest part of the breast shows that the chicken has reached 160°F/71°C.
  • (Optional) Cream Sherry Drizzle. If desired, drizzle cream sherry over the chicken, garlic, and potatoes. Continue to roast the chicken dinner for about 15 minutes more, or until the chicken reaches an internal temperature of 165°F/74°C and juices run clear from the bird.
    2 Tablespoons Cream Sherry
  • Rest and Garnish. Remove the pan from the oven and transfer the chicken, garlic, and potatoes to a serving board or dish and allow the chicken to rest for 10 minutes.
    If desired, remove the baked rosemary and garnish with fresh bright green rosemary for extra beauty.
    There is a roasted garlic bulb for each guest to enjoy, either with their potatoes and chicken or to spread on a lovely piece of fresh or toasted French bread.

Video

Notes

My Top Tips
♡ Let your chicken and any refrigerated ingredients sit at room temperature for at least 20 minutes before you begin to prep your meal. This will ensure a more accurate roasting time.
♡ Roasting the chicken slowly is essential for the best flavor and texture. So, I always start the roast at a higher temperature to get a nice color on the bird and then turn the heat down for a slow, easy roast.
♡ Make sure you dry the bird thoroughly before placing it on the baking sheet. All meat and poultry will brown more easily when it is dry.
♡ Any large pan can be used to make this recipe. Your roasting time may vary with pans deeper than 1”. I use a large, rimmed sheet pan or flat baking pan about 15 inches x 10 inches. A flatter baking pan allows heat and air to circulate around the chicken, cooking it more evenly and browning on all sides.
♡ A rustic bread, like crusty French bread, is fabulous with this dinner. It is so delicious to spread a little salted butter on the bread, then top it with a roasted garlic clove.
Storage
If you have any leftovers, you can store them separately or together in an airtight container. The chicken will keep for 3 days, and the potatoes will keep for 5 days in the refrigerator. Leftover chicken can be used in casseroles, soups, or skillet meals.

Nutrition

Calories: 583kcal | Carbohydrates: 25g | Protein: 37g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 543mg | Potassium: 1038mg | Fiber: 3g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 3mg

Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.

Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

© 2018-2026 Encharted Cook, Jan Nunes. All rights reserved.

Course: Main Course
Cuisine: American

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About Jan Nunes

Jan is the creator and owner of Encharted Cook. Her cooking and baking journey began more than 50 years ago and she specializes in showing how recipes and ingredients can work together and why. At Encharted Cook you can rely on proven recipes and take your cooking and baking up to the next level.

Comments

    5 from 3 votes (2 ratings without comment)

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  1. Grace Shafiani says

    What to do with all the grease when chicken is cooking?

    Reply

    • Jan Nunes says

      Hi Grace, Thank you for your question. I have not had an issue with excess grease in this recipe. However, as I remove the neck and giblets from the chicken, I also check for any lumps or clumps of fat inside the bird and remove them. I will update the recipe card to add this information and really appreciate your question!

      Reply