Description
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 neutral oil (canola or avocado oil)
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 (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.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dinner, Main Course
- Method: Roasting, Baking
- Cuisine: American
