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Easy One-Pan Garlic Butter Chicken with Potatoes

one-pan garlic butter chicken with potatoes - featured image
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Juicy, crispy chicken thighs and tender potatoes roasted together in a rich garlic butter sauce. This simple one-pan meal is perfect for busy weeknights and delivers big flavor with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds or 900g)
  • 1.5 pounds (about 680g) baby Yukon Gold or red potatoes, halved or quartered
  • 4 tablespoons (56g) unsalted butter, melted
  • 6 cloves garlic, minced
  • 2 tablespoons (30ml) olive oil
  • 1/2 cup (120ml) low-sodium chicken broth
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and black pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the baby potatoes. Cut larger ones in half, leave small ones whole. Toss in a bowl with 2 tablespoons of the melted butter, minced garlic, thyme, rosemary, and a pinch of salt and pepper. Set aside.
  3. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and paprika.
  4. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in the pan. Cook undisturbed for 5-6 minutes until the skin is deep golden brown and crispy. Flip and cook for another 2 minutes. Transfer the seared thighs to a plate.
  5. Pour the chicken broth and lemon juice into the pan. Use a wooden spoon to scrape up the browned bits from the bottom. Let simmer for about 1 minute.
  6. Pour the seasoned potatoes into the skillet, spreading them in an even layer. Nestle the chicken thighs on top, skin-side up. Drizzle any remaining garlic butter from the bowl over everything.
  7. Transfer the skillet to the preheated oven. Roast for 25-30 minutes, until the potatoes are tender when pierced with a fork and the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve straight from the pan.

Notes

For extra crispy potatoes, parboil them for 5 minutes before tossing in the butter mixture. If the chicken skin isn’t crispy enough, broil for 1-2 minutes at the end. If potatoes aren’t done when chicken is, remove chicken and continue roasting potatoes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, roasted chicken and potatoes, easy weeknight dinner, crispy chicken thighs

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