Description
Garlic Butter Chicken and Potatoes – A simple, flavorful one-pan dinner. Tender chicken and crispy potatoes, all baked together. Weeknight magic!
Ingredients
Scale
- Main Ingredients:
- 2 lbs bone-in, skin-on chicken thighs (about 4–6 thighs)
- 1.5 lbs baby potatoes, halved
- Garlic Butter Mix:
- 1/2 cup unsalted butter, melted
- 6–8 cloves fresh garlic, minced
- Seasonings & Spices:
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep the Pan and Preheat:: First things first, get your oven preheating to 400°F (200°C). While it’s warming up, grab a large sheet pan. Line it with parchment paper for easy cleanup—trust me on this, I’ve scrubbed enough sticky pans to know better! This step is simple, but it sets you up for success. I always forget to do this until the last minute, then I’m scrambling. Don’t be like me!
- Mix the Garlic Butter Sauce:: In a small bowl, melt your unsalted butter. To that, add your minced fresh garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Give it a good whisk until everything is combined. It should smell absolutely divine already, a warm, herby aroma. This is where the magic starts, creating that gorgeous flavor base. I once didn’t melt the butter enough and it was a lumpy mess, so make sure it’s fully liquid!
- Season the Chicken and Potatoes:: On your prepared sheet pan, arrange the chicken thighs and baby potato halves. Now, pour that luscious garlic butter mixture all over them. Use your hands, a spoon, whatever works, but make sure everything is thoroughly coated. You want every piece of chicken and every potato to be glistening. I usually get a bit messy here, but it’s worth it for the flavor!
- Arrange and Roast the Garlic Butter Chicken and Potatoes:: Spread the chicken and potatoes out in a single layer on the sheet pan. Don’t overcrowd the pan; otherwise, things will steam instead of roast, and we want crispy! Pop it into your preheated oven and roast for 30 minutes. You’ll start to smell the most incredible aromas wafting through your kitchen—that’s the garlic butter working its charm!
- Flip and Continue Roasting:: After 30 minutes, carefully pull the pan out. Give the potatoes a good flip to ensure even browning and crispiness. Return the sheet pan to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender and golden brown. I tend to peek a lot during this stage, just to make sure those potatoes are getting perfectly crispy!
- Garnish and Serve Your Garlic Butter Chicken and Potatoes:: Once everything is beautifully roasted, pull the pan out of the oven. Let it rest for a few minutes—this helps the chicken stay juicy. Then, sprinkle generously with fresh chopped parsley. The vibrant green against the golden chicken and potatoes is just gorgeous! Serve it up hot and enjoy this easy, flavorful meal. It always feels like such a win when I pull this out of the oven.