Description
Garlic Butter Chicken and Potatoes recipe for a simple, savory skillet meal. Juicy chicken, tender potatoes, rich garlic butter. Pure comfort, easy weeknight win!
Ingredients
- Main Stars:
- Bone-in, Skin-on Chicken Thighs (4-6)
- Baby Potatoes (1.5 lbs), halved or quartered
- Flavor Essentials:
- Unsalted Butter (1/2 cup)
- Garlic (6-8 cloves), minced
- Fresh Rosemary (2 sprigs)
- Fresh Thyme (4 sprigs)
- Liquid Gold & Zest:
- Chicken Broth (1/2 cup)
- Lemon (1/2), juiced
- Seasonings:
- Paprika (1 tsp)
- Salt (to taste)
- Black Pepper (to taste)
- Olive oil (1 tbsp, for searing)
Instructions
- Prep & Season the Stars:: First things first, pat those chicken thighs super dry with paper towels – this is where the crispy skin magic starts, honestly! Then, season them generously with salt, pepper, and paprika. Don’t forget the underside! Next, halve or quarter your baby potatoes, aiming for roughly the same size so they cook evenly. I always make sure they’re not too big; I learned that the hard way when some were still crunchy last time. This step smells like anticipation, a hint of spice already in the air.
- Sear for Sizzle:: Grab a large, oven-safe skillet (cast iron is my absolute favorite for this Garlic Butter Chicken and Potatoes recipe) and heat a tablespoon of olive oil over medium-high. Once shimmering, place the chicken thighs, skin-side down, in the hot pan. Let them sear undisturbed for about 6-8 minutes, until that skin is deep golden brown and super crispy. This is where the kitchen starts to smell amazing, like a fancy restaurant! Don’t overcrowd the pan; you want a sear, not a steam, hon.
- Potatoes Join the Party:: Flip the chicken, then nestle your prepared potatoes around the chicken in the skillet. Add half of your minced garlic and the fresh rosemary and thyme sprigs. Stir the potatoes around a bit to coat them in the chicken drippings and butter. Oh, that garlic aroma hitting the hot pan? It’s pure heaven, I tell ya! Make sure everything is in a single layer, or as close as you can get it.
- Build That Butter Sauce:: Now, add the rest of the butter to the pan, letting it melt and coat everything. Pour in the chicken broth. This helps deglaze the pan, picking up all those delicious browned bits from the chicken. Give it a gentle stir. I sometimes forget to scrape the bottom, and then I miss out on some of that concentrated flavor, oops! This step smells savory and rich already.
- Oven Roasting Magic:: Transfer the skillet to your preheated oven (set at 400°F or 200°C). Let it roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are fork-tender. This is where the Garlic Butter Chicken and Potatoes truly becomes a one-pan wonder. I often peek in, just to watch the magic happen, and usually end up with a bit of a kitchen mess from splashing sauce, but hey, that’s part of the fun!
- Finish & Serve:: Once cooked, remove the skillet from the oven. Squeeze the fresh lemon juice over the entire dish. This brightens up all those rich flavors, a little secret I swear by! Let it rest for 5 minutes before serving. This resting time helps the chicken stay juicy. The final result should look golden, smell absolutely divine, and taste like pure, buttery comfort. Garnish with some fresh parsley if you’re feeling fancy, or just dig right in!