I love how simple this dish is to put together. It uses just a few everyday ingredients, but still manages to pack in a ton of flavor thanks to the garlic butter. It’s all cooked in one pan, making cleanup a breeze, and it’s versatile enough to be served on a casual weeknight or even when I want to impress guests. The combination of juicy chicken and crispy-edged potatoes baked in garlic butter is just unbeatable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the garlic butter: 4 tablespoons unsalted butter, softened 5 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
For the chicken and potatoes: 6 medium (about 1 1/4 pounds) Yukon Gold potatoes, unpeeled, cut into 1-inch chunks 2 tablespoons neutral oil, such as canola or avocado 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total) 2 tablespoons chopped fresh parsley, for garnish, optional
Directions
I preheat the oven to 400°F.
While the oven heats, I make the garlic butter by mixing together the softened butter, minced garlic, salt, and pepper in a small bowl.
In a square baking dish (8×8 or 9×9-inch), I toss the potato chunks with neutral oil, salt, and pepper.
I use a knife to pierce the chicken thighs a few times through the skin so the garlic butter can seep in. Then, I rub each piece of chicken thoroughly with the garlic butter, making sure to get some underneath the skin.
I place the coated chicken thighs on top of the potatoes in the baking dish. Any leftover garlic butter gets added on top of the chicken.
I roast everything for about 45 minutes, until the potatoes are tender and the chicken is golden, crisp, and cooked through (internal temperature should hit 170°F). About halfway through, I baste the chicken with the pan juices for extra flavor.
I serve the chicken thighs with the potatoes, spooning over the delicious garlic-infused juices. A sprinkle of parsley on top adds a fresh finish.
Servings and timing
This recipe serves 4 people and takes about 55 minutes from start to finish. Prep time is just 10 minutes, and cook time is approximately 45 minutes.
Variations
I sometimes swap Yukon Golds with baby red potatoes or sweet potatoes for a twist.
For a touch of spice, I like to add red pepper flakes to the garlic butter.
If I want to go low-carb, I replace the potatoes with cauliflower florets.
Chicken drumsticks or boneless thighs can also work—just adjust the cooking time accordingly.
Adding some sliced onions or carrots to the pan gives this dish an extra layer of flavor and color.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat, I usually use the microwave for 30 to 45 seconds, or warm it in the oven at 350°F until hot. The chicken skin won’t stay crispy in the microwave, but the flavor still shines through.
FAQs
How do I know when the chicken is fully cooked?
I always check the internal temperature with a meat thermometer—it should reach 170°F. The skin should be golden and crisp, and the juices should run clear when pierced.
Can I use boneless chicken thighs?
Yes, boneless thighs work well too. Just keep an eye on the cooking time since they cook faster than bone-in pieces—usually about 30–35 minutes.
Can I make this ahead of time?
I can prep the garlic butter and potatoes in advance, and even rub the chicken with butter ahead of time. I store it all in the fridge and bake when I’m ready.
What can I serve with this dish?
This meal is pretty complete on its own, but sometimes I add a simple green salad, steamed broccoli, or roasted green beans on the side for extra veggies.
How do I keep the chicken skin crispy?
To keep the skin crispy, I make sure not to cover the dish while roasting, and I baste the chicken halfway through with the pan juices. Roasting uncovered at a high temperature helps the skin crisp up perfectly.
Conclusion
This Garlic Butter Chicken and Potatoes recipe is everything I want in a weeknight dinner—simple, flavorful, and comforting. It’s easy to prepare, uses just one pan, and leaves everyone at the table satisfied. Whether I’m cooking for family or just myself, this dish always earns a spot in the rotation.
A cozy one-pan dinner made with juicy garlic butter chicken thighs and tender roasted potatoes. Perfect for a quick weeknight meal with bold, comforting flavors.
Ingredients
For the garlic butter:
4 tablespoons unsalted butter, softened
5 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the chicken and potatoes:
6 medium Yukon Gold potatoes (about 1 1/4 pounds), unpeeled and cut into 1-inch chunks
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Make the garlic butter: In a small bowl, mix together butter, garlic, salt, and pepper. Set aside.
Prepare the potatoes: Add potatoes to an 8×8 or 9×9-inch baking dish. Toss with oil, salt, and pepper.
Coat the chicken: Pierce chicken thighs a few times through the skin. Rub thoroughly with garlic butter, getting under the skin too.
Assemble the dish: Place chicken on top of the potatoes. Spread any leftover garlic butter on top of the chicken.
Roast: Bake for about 45 minutes, or until potatoes are tender and chicken is fully cooked (internal temp 170°F). Baste halfway through with pan juices.
Serve: Plate the chicken and potatoes with pan juices spooned over the top. Garnish with parsley if desired.
Notes
For crispier skin, broil for the last 2-3 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave for 30–45 seconds or until warmed through.
You can substitute chicken thighs with drumsticks or boneless thighs, but adjust cooking time accordingly.
