Save to Pinterest Tender chicken thighs and golden potatoes are roasted together in a fragrant garlic butter sauce, creating a comforting and flavorful weeknight meal&mdashall in a single pan.
I always turn to this recipe when I want a hearty meal without a lot of cleanup.
Ingredients
- Chicken: 4 bone-in skin-on chicken thighs 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon smoked paprika
- Potatoes: 1½ pounds baby Yukon Gold potatoes halved 1 tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon black pepper
- Garlic Butter Sauce: 4 tablespoons unsalted butter melted 5 cloves garlic minced 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh parsley 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C).
- Season chicken:
- Pat chicken thighs dry with paper towels. Season both sides with salt pepper and smoked paprika.
- Prepare potatoes:
- In a large bowl toss halved potatoes with olive oil salt and pepper. Spread potatoes evenly on a large rimmed baking sheet or ovenproof skillet.
- Arrange chicken:
- Nestle the seasoned chicken thighs among the potatoes skin side up.
- Make sauce:
- In a small bowl whisk together melted butter garlic lemon juice parsley and thyme. Drizzle the garlic butter mixture evenly over the chicken and potatoes.
- Roast:
- Roast in the preheated oven for 35 40 minutes or until the chicken skin is deeply golden and crisp potatoes are tender and the internal temperature of the chicken reaches 165°F (74°C).
- Broil (optional):
- If desired broil for 2 3 minutes at the end for extra crispy skin.
- Rest:
- Remove from oven and let rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
Save to Pinterest This dish always brings my family together around the table with smiles on their faces.
Notes
For a dairy-free version replace butter with olive oil. Pairs well with a crisp white wine like Sauvignon Blanc.
Required Tools
Large rimmed baking sheet or ovenproof skillet Mixing bowls Chefs knife Cutting board Small whisk or fork
Nutritional Information
Calories 425 Total Fat 20 g Carbohydrates 26 g Protein 31 g per serving
Save to Pinterest This one-pan chicken recipe is perfect for busy weeknights and always impresses guests.
Questions & Answers
- → Can I use other cuts of chicken?
Yes, chicken breasts or drumsticks can be used, but adjust cooking times accordingly for even doneness.
- → How do I get crispy chicken skin?
Roast the chicken skin side up at high heat and optionally broil for 2-3 minutes at the end for extra crispiness.
- → Can I substitute the butter for a dairy-free option?
Butter can be replaced with olive oil to make a dairy-free version without sacrificing flavor.
- → What vegetables can I add to this dish?
Carrots, green beans, or other sturdy vegetables can be added alongside potatoes for extra color and nutrition.
- → Is there a suggested wine pairing?
A crisp white wine like Sauvignon Blanc complements the garlic butter and herb flavors well.