Garlic Butter Chicken and Potatoes
A warm, one-pan dish featuring juicy chicken thighs roasted with crispy potatoes, all bathed in a glossy garlic butter sauce. It’s uncomplicated to prepare, budget-friendly, and delicious enough to feel special.
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 pounds small potatoes (baby or Yukon Gold), halved
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup, or lightly oil it.
- Pat the chicken thighs dry with a paper towel. This helps the skin get crispy. Season both sides with half a teaspoon of salt, pepper, paprika, and thyme.
- In a large bowl, toss the halved potatoes with the olive oil, remaining salt, and a pinch of pepper until they’re evenly coated.
- Spread the potatoes on the sheet pan in a single layer. Nestle the seasoned chicken thighs among the potatoes, skin side up.
- Dot the pan with the remaining 1 tablespoon of butter, cut into small pieces. Add the minced garlic around the pan so it cooks in the butter and oils.
- Roast in the oven for about 25–30 minutes, then spoon about 1/3 of the garlic butter over the chicken and potatoes. Return to the oven and roast for another 10–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and nicely browned.
- If you like extra browning, broil on high for 1–2 minutes at the end, watching closely so nothing burns.
- Remove from the oven. Let the dish rest for 5 minutes, then drizzle with the remaining garlic butter from the pan. Garnish with chopped parsley if you have it.