This simple 5 ingredient garlic chicken and redskin potatoes recipe is delicious, easy, and a great one to add to your rotation.

You know those recipes you can make with your eyes half-closed after a long day? This is one of them. Five ingredients. One pan. Big flavor. It’s a go-to in my kitchen, especially on a busy weeknight.

Let’s talk about chicken breast, red skin potatoes, and a whole lot of garlic. If you’ve got olive oil and some salt and pepper, dinner is practically done already. No fancy tools. No extra dishes. Just simple ingredients that turn golden brown and delicious.

Why I Love This Five Ingredient Garlic Chicken and Red Skin Potatoes

This is what I call a great recipe. It’s easy, it’s hearty, and it feeds a crowd—or just your hungry family. The cooking time is hands-off once everything goes in the oven, so you can relax or whip up some green beans, brussel sprouts, or a quick salad while it bakes.

The chicken comes out juicy. The potatoes get crispy edges. The garlic gets soft and caramelized. You’ll want to scoop up every bite from the bottom of the pan.

Ingredients You’ll Need for This Garlic Chicken and Potatoes Recipe

Here’s everything you need for a full batch:
• 8 boneless chicken breasts
• 3 pounds red potatoes, cut in half
• 20 cloves fresh garlic, peeled
• Salt and black pepper, to taste
• 1/4 to 1/2 cup olive oil or melted butter 

You can also sprinkle a little garlic powder, onion powder, or Italian seasoning on the top of the chicken if you like a little extra punch. I usually do. Fresh herbs make a perfect addition as well. 

Let’s Get Cooking: Easy Dinner Recipe 

This is so simple. Here’s how it goes:
1. Place the boneless chicken breast in a large roasting pan or baking dish. No need to grease it.
2. Scatter the potatoes and garlic cloves all around the chicken.
3. Season everything with sea salt and black pepper. If you’re using extra seasonings like onion powder or Italian seasoning, now’s the time.
4. Drizzle olive oil over the top.
5. Bake uncovered at 425°F for 20 minutes.
6. Then, reduce the oven to 375°F and bake for another 45 minutes to 1 hour, still uncovered.
7. You’ll know it’s done when the chicken pieces are cooked through and golden brown on top, and the juices run clear.

That’s it. Dinner’s done. This is truly a simple recipe. 

Want to Make a Smaller Batch?

I get it—sometimes you don’t need to feed an army. The photos in this post actually show a halved version of the recipe, and it turned out great. Here’s what I used:
• 4 chicken breasts
• 1.5 pounds of red skin potatoes, halved or quartered
• 15 cloves of diced garlic (instead of whole)
• Salt, pepper, and a little meat seasoning blend
• 1/4 cup olive oil

Same instructions. Same result. Just less food—and fewer leftovers. I love leftovers, so I like to have plenty. 

Sheet Pan Option

If you want even easier cleanup, use a large sheet pan instead of a roasting pan. Just make sure the pan has a lip to catch the juices. This method gets the potatoes extra crispy. It’s a win.

Serving Ideas for An Easy Weeknight Dinner

This dish goes with almost anything. Try it with roasted brussels sprouts, sauteed green beans, or a chunk of crusty bread to soak up the garlic oil. Leftovers? They’re even better the next day. 

Time to be a Doer and Make This Yummy Garlic Chicken

Let me know if you try this simple, savory combo. It’s one of my favorite easy weeknight dinners. You’ll be amazed at what just five ingredients can do. 

-anna