Description
Garlic Butter Chicken and Potatoes recipe: Learn how to make a delicious, easy one-pan dinner! Tender chicken & potatoes in rich garlic butter.
Ingredients
Scale
- For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1.5 lbs baby potatoes, halved or quartered
- For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 6–8 cloves fresh garlic, minced
- 2 sprigs fresh rosemary
- Flavor Boosters & Seasonings:
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil (for searing)
- Finishing Touches:
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep Your Garlic Butter Chicken and Potatoes Ingredients:: First things first, get your chicken thighs patted super dry with paper towels. This is crucial for that crispy skin we all crave, honestly, don’t skip it! Season them generously with salt, pepper, onion powder, and smoked paprika. While you’re at it, halve or quarter your baby potatoes so they’re roughly the same size for even cooking. Then, mince all that beautiful garlic and chop your fresh rosemary. It’s all about setting yourself up for success, right? I always feel a bit like a chef when all my ingredients are lined up, even if my counter is a mess around them.
- Sear the Garlic Butter Chicken:: Heat a large, oven-safe skillet over medium-high heat. Add a touch of olive oil, then place your chicken thighs skin-side down. Let them sear undisturbed for about 5-7 minutes until that skin is golden brown and crispy. This step is non-negotiable for texture! I remember one time I got impatient and flipped them too early, and the skin was just… sad. Don’t be like past me. Flip the chicken, let it cook for another 2-3 minutes on the other side, then transfer the chicken to a plate. Leave all that flavorful chicken fat in the pan, we need it!
- Build the Garlic Butter Sauce:: Reduce the heat to medium. Toss the potatoes into the same skillet with the leftover chicken drippings. Cook for about 5 minutes, stirring occasionally, just to get them a little golden. Then, add the butter, minced garlic, and rosemary sprigs to the pan. Stir everything around, making sure the potatoes are coated in that glorious garlic butter. Oh, the smell at this point! It’s pure kitchen heaven, honestly. Don’t let the garlic burn; keep an eye on it, a gentle sizzle is what you want.
- Roasting Garlic Butter Chicken and Potatoes:: Nestle the seared chicken thighs back into the skillet with the potatoes, skin-side up. Make sure the chicken is sitting nicely among the potatoes so everything can cook evenly. Transfer the whole skillet to your preheated oven at 400°F (200°C). Roast for 25-30 minutes, or until the chicken is cooked through and the potatoes are fork-tender. The internal temperature of the chicken should reach 165°F (74°C). This is where the magic happens, all those flavors melding together.
- Rest Your Garlic Butter Chicken:: Once cooked, pull the skillet out of the oven. This part is hard, but resist the urge to dig in immediately! Let the chicken and potatoes rest in the pan for about 5-10 minutes. This allows the chicken juices to redistribute, keeping it super moist and tender. I’ve definitely learned this the hard way by cutting into a chicken thigh too soon and watching all the goodness escape. A little patience goes a long way here, trust me.
- Serve Your Garlic Butter Chicken and Potatoes:: Finally, sprinkle generously with fresh chopped parsley. This adds a pop of color and a fresh, herbaceous note that cuts through the richness of the garlic butter. Serve the Garlic Butter Chicken and Potatoes right from the skillet, family-style! It looks so inviting and rustic this way. The crispy chicken skin, the tender garlicky potatoes, it’s a symphony of flavors and textures that always makes me smile. Enjoy every single bite, hon!