I love how simple this dish is, yet the flavors are rich and restaurant-worthy. The garlic butter seeps into every bite of the chicken, while the crispy roasted potatoes with Parmesan add the perfect salty crunch. It’s an easy one-pan meal that looks and tastes impressive but takes very little effort to prepare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken 4 bone-in, skin-on chicken thighs Salt and black pepper, to taste 1 teaspoon paprika
For the Garlic Butter and Potatoes 2 tablespoons olive oil 1 pound baby potatoes, halved 3 tablespoons unsalted butter 4 garlic cloves, minced 1/2 cup grated Parmesan cheese 1 teaspoon dried thyme or rosemary (optional) Chopped parsley, for garnish (optional)
Directions
I preheat the oven to 400°F (200°C). While that heats, I pat the chicken thighs dry and season them generously with salt, pepper, and paprika on both sides.
In an oven-safe skillet, I heat olive oil over medium heat. I place the chicken thighs skin-side down and sear them for about 7–8 minutes until the skin is golden and crisp. Then I flip and cook the other side for 3–4 minutes. I remove the chicken and set it aside.
In the same skillet, I melt the butter and add the minced garlic, sautéing for about 30 seconds until fragrant. I toss in the halved baby potatoes, season with salt and pepper, and stir to coat them in the garlic butter.
I sprinkle half of the Parmesan cheese over the potatoes, place the chicken thighs on top (skin-side up), and transfer the whole skillet to the oven.
I roast everything for 30–35 minutes until the chicken is fully cooked (internal temp reaches 165°F) and the potatoes are fork-tender. In the last 5 minutes, I sprinkle the remaining Parmesan over the potatoes and return it to the oven until it’s golden and crisp.
I garnish with chopped parsley if I have it on hand, then serve immediately.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
Variations
I sometimes swap baby potatoes for sweet potatoes for a slightly sweet contrast.
For a spicier version, I add chili flakes or cayenne to the garlic butter.
I’ve also used boneless chicken thighs, reducing the cooking time slightly.
Tossing in fresh herbs like thyme or rosemary with the potatoes gives an herby aroma.
To make it dairy-free, I use plant-based butter and skip the cheese or sub with a dairy-free option.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for about 10–15 minutes to keep the skin crispy. The microwave works too, but the skin won’t stay as crisp.
FAQs
Can I use boneless chicken thighs?
Yes, I do it often when I want faster cooking. Just reduce the oven time to about 20–25 minutes and check for doneness.
What kind of potatoes work best?
I like using baby potatoes because they roast quickly and have a creamy texture. Red or Yukon Gold potatoes also work well when cut into chunks.
How do I get the chicken skin extra crispy?
Patting the skin dry before cooking and searing it well before roasting helps a lot. I also avoid overcrowding the skillet so it sears instead of steams.
Can I make this ahead of time?
I wouldn’t fully cook it ahead, but I do prep the potatoes and season the chicken earlier in the day. That way I can throw everything together quickly at dinnertime.
Can I add vegetables?
Absolutely. I’ve added green beans or asparagus in the last 10–15 minutes of roasting and they cook perfectly alongside the chicken and potatoes.
Conclusion
Crispy Garlic Butter Chicken Thighs with Parmesan Potatoes is one of my go-to comfort meals. It’s flavorful, filling, and makes the kitchen smell amazing. I love how everything cooks in one pan for easy cleanup, and the result is always a hit at the table.
Juicy chicken thighs with golden crispy skin, roasted in garlic butter and served with cheesy Parmesan potatoes—this one-pan meal is pure comfort.
Ingredients
→ For the Chicken:
4 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
1 teaspoon paprika
→ For the Garlic Butter and Potatoes:
2 tablespoons olive oil
1 pound baby potatoes, halved
3 tablespoons unsalted butter
4 garlic cloves, minced
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme or rosemary (optional)
Chopped parsley, for garnish (optional)
Instructions
Preheat oven to 400°F (200°C).
Prep the chicken: Pat chicken thighs dry and season with salt, pepper, and paprika.
Sear the chicken: In an oven-safe skillet, heat olive oil over medium heat. Place chicken skin-side down and sear for 7–8 minutes until golden and crisp. Flip and cook for another 3–4 minutes. Remove and set aside.
Sauté garlic & prep potatoes: In the same skillet, melt butter and sauté minced garlic for 30 seconds. Add baby potatoes, season with salt and pepper, and toss to coat in garlic butter.
Add cheese & return chicken: Sprinkle half the Parmesan over the potatoes. Place chicken thighs on top (skin-side up).
Roast in the oven for 30–35 minutes, or until chicken reaches an internal temp of 165°F and potatoes are fork-tender.
Final crisp: Sprinkle remaining Parmesan over the potatoes during the last 5 minutes of baking.
Garnish and serve: Top with chopped parsley and serve hot.
Notes
Use sweet potatoes for a slightly sweet twist.
Add chili flakes or cayenne for a spicier version.
Boneless thighs work too—reduce oven time to 20–25 minutes.
Add fresh herbs like rosemary or thyme for an herby boost.
For a dairy-free version, use plant-based butter and omit Parmesan or use a substitute.
