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Easy One-Pan Garlic Butter Chicken Thighs and Potatoes

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Juicy, crispy-skinned chicken thighs and golden potatoes roasted together in a rich garlic butter sauce. This simple one-pan meal is perfect for busy weeknights and requires only 10 minutes of active prep.

Ingredients

Scale
  • 4 to 6 bone-in, skin-on chicken thighs (about 1.5 to 2 lbs)
  • 1.5 lbs baby potatoes, halved or quartered (1-inch pieces)
  • 1 whole head garlic, plus 4 cloves minced
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 6 to 8 sprigs fresh thyme
  • 2 sprigs fresh rosemary, leaves stripped and chopped
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1½ teaspoons kosher salt, plus more for finishing
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chicken broth
  • 1 lemon, halved
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 400°F. Remove chicken thighs from fridge and let sit at room temperature for 15 minutes.
  2. Wash and dry potatoes. Cut larger ones into 1-inch pieces. Toss with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon paprika. Set aside.
  3. Pat chicken thighs dry with paper towels. Season both sides with remaining salt, pepper, garlic powder, onion powder, and paprika.
  4. Heat an oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Add potatoes in a single layer and cook undisturbed for 5 minutes. Stir and cook 3 more minutes. Remove potatoes to a plate.
  5. In the same skillet, add 1 tablespoon butter. Place chicken skin-side down and cook 4-5 minutes until deep golden brown. Flip and cook 3 minutes. Remove chicken to plate with potatoes.
  6. Reduce heat to medium. Add remaining 3 tablespoons butter. Once melted, add minced garlic and cook 30 seconds until fragrant. Add chicken broth and scrape up browned bits from pan bottom.
  7. Return potatoes to skillet in an even layer. Nestle chicken skin-side up among potatoes. Add halved garlic head and herb sprigs. Spoon garlic butter mixture over chicken.
  8. Transfer skillet to oven and roast for 25 minutes. At 15-minute mark, baste chicken with pan juices.
  9. Check doneness: chicken should reach 165°F (or 175°F for juicier meat) and potatoes should be fork-tender. Roast 5 more minutes if needed.
  10. Squeeze half a lemon over top. Sprinkle with fresh parsley. Let rest 5-10 minutes before serving.

Notes

For best results, don’t crowd the pan. Pat chicken dry for crispy skin. Let pan get hot before adding potatoes. Use a meat thermometer for perfect doneness. Baste mid-roast for moist chicken. Let rest before serving. Potatoes should be cut into uniform 1-inch pieces. For dairy-free, substitute butter with vegan butter or olive oil. For lower-carb, swap potatoes for cauliflower or radishes.

Nutrition

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

Find it online: https://breezybake.com/easy-one-pan-garlic-butter-chicken-thighs-and-potatoes/