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Easy Crispy One-Pan Garlic Butter Chicken and Potatoes

one-pan garlic butter chicken and potatoes - featured image
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A quick and easy one-pan recipe featuring crispy garlic butter chicken thighs and tender roasted baby potatoes, perfect for a comforting weeknight meal with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1.5 pounds baby potatoes (Yukon Gold or red)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Optional: fresh lemon juice, for finishing

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the baby potatoes. Toss with olive oil, salt, and pepper. Set aside.
  3. Pat dry the chicken thighs with paper towels. Season both sides generously with salt and pepper.
  4. Heat butter in a large oven-safe skillet over medium-high heat until melted and foaming.
  5. Add chicken thighs skin-side down. Press gently with tongs to ensure even contact.
  6. Cook skin-side down for 6-8 minutes until deep golden brown and crispy.
  7. Flip the chicken thighs over. Add minced garlic and sprigs of rosemary and thyme to the pan. Stir occasionally for 1-2 minutes, letting garlic sizzle gently without burning.
  8. Nestle the potatoes around the chicken in the skillet. Spoon some garlic butter over everything.
  9. Transfer the skillet to the preheated oven. Roast for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
  10. Remove from oven and let rest for 5 minutes. Optionally, squeeze fresh lemon juice over the top before serving.
  11. Serve chicken and potatoes straight from the pan, spooning garlic herb butter sauce over each bite.

Notes

Pat chicken dry to ensure crispy skin. Avoid overcrowding the pan for even searing. Use a mix of butter and olive oil to prevent burning. Add garlic after chicken skin is browned to avoid bitterness. Rest chicken after cooking to keep it juicy. If needed, broil for 1-2 minutes to crisp skin further. Potatoes can be swapped with cauliflower for a low-carb option. Leftovers reheat best in a skillet or oven to maintain crispiness.

Nutrition

Keywords: garlic butter chicken, one-pan chicken recipe, crispy chicken thighs, roasted potatoes, easy dinner, weeknight meal, comfort food

Find it online: https://bitefuljoy.com/easy-crispy-one-pan-garlic-butter-chicken-and-potatoes-recipe-youll-love/