Garlic Roasted Chicken & Potatoes

I suppose it is fall, although you’d never know it by this Hawaii weather. While I love the tropical climate, I really do miss the changing of seasons. It’s just so comforting when summer changes to fall. Swimsuits get swapped for sweaters, blankets get brought out of storage, and the kitchen gets filled with scents of slowly simmering soup.

This roasted chicken and potatoes dish just screams fall. It is a one-pan meal (minimal clean up!) that blends lovely, simple flavors together. I used a blend of red potato and sweet potato, but feel free to use whatever potatoes you have around the house. The one thing that ties the whole dish together are the whole garlic cloves, which get browned to perfection. So don’t skip the garlic.

Garlic Roasted Chicken & Potatoes

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2 tablespoons olive oil
12 chicken thighs
1 sweet potato, peeled and cut into 1 1/2-inch pieces
8 small red potatoes, halved
12 cloves garlic, peeled
salt and ground black pepper to taste

Preheat oven to 400 degrees. Place the chicken, potatoes, and garlic cloves into a large roasting pan. Drizzle with oil, and toss to evenly coat. Sprinkle with salt and black pepper. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, and potatoes are tender, about 40 minutes, basting a few times with pan drippings. To serve, spread the softened garlic over the chicken. Pour pan juices over chicken and potatoes.