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Easy One-Pan Garlic Butter Chicken Thighs and Potatoes

one-pan garlic butter chicken thighs - featured image
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Crispy-skinned chicken and tender potatoes swimming in garlic butter, all made on a single sheet pan for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1.5 pounds baby potatoes (Yukon Gold or red), halved or quartered
  • 4 tablespoons unsalted butter, melted
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4–5 sprigs fresh thyme
  • 1 tablespoon fresh rosemary, chopped (optional)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1.5 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • Fresh parsley for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. Wash and dry potatoes. Cut larger ones in half, leave smallest whole. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Spread in a single layer on the baking sheet.
  3. Pat chicken thighs dry with paper towels. In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sprinkle evenly over both sides of chicken.
  4. Nestle chicken skin-side up among the potatoes. Tuck thyme sprigs and rosemary around.
  5. In a small bowl, melt 4 tablespoons butter. Stir in minced garlic and 1 tablespoon olive oil. Brush or drizzle half over chicken and potatoes; reserve the rest.
  6. Roast for 25 minutes. Remove pan, brush or drizzle remaining garlic butter over everything. Return to oven and roast 15-20 minutes more, until chicken reaches 165°F (74°C) and potatoes are tender and golden. For extra crispy skin, broil 2-3 minutes.
  7. Let rest 5 minutes. Discard thyme sprigs. Garnish with parsley and serve with lemon wedges.

Notes

Pat chicken dry for crispy skin. Do not overcrowd the pan. Add half the garlic butter at the start and half partway through to prevent burning. Let chicken rest 5 minutes before serving. For dairy-free, use vegan butter or additional olive oil.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, sheet pan dinner, chicken thighs, roasted potatoes, easy weeknight dinner

Find it online: https://eliplate.com/easy-one-pan-garlic-butter-chicken-thighs-and-potatoes/