Weeknight
Garlic Butter Chicken & Potatoes
One skillet, big flavor: golden chicken thighs and creamy potatoes in a garlic-butter pan sauce.
This is the kind of dinner that comes together while the oven preheats. Everything cooks in one pan, and the sauce is good enough to spoon over bread.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1½ lb baby potatoes, halved
- 4 tbsp unsalted butter
- 5 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp chopped parsley
- ½ cup chicken broth
Method
- 1
Heat oven to 400°F. Season the chicken with paprika, garlic powder, thyme, rosemary, salt, and pepper.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat and sear chicken skin-side down for 5–6 minutes. Flip and cook another 2 minutes, then remove.
- 3
Melt butter in the skillet. Add garlic and cook for about 30 seconds.
- 4
Add potatoes and toss in the garlic butter. Pour in chicken broth and return chicken to the skillet, skin-side up.
- 5
Bake uncovered for 25–30 minutes, or until the potatoes are tender and the chicken reaches 165°F internally.
- 6
Spoon garlic butter sauce over everything and finish with parsley.