no oven baking recipe
- The Best no oven baking recipe
- Sheet Pan Garlic Butter Chicken with Roasted Potatoes
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Sheet Pan Garlic Butter Chicken with Roasted Potatoes Works
- ❓ Frequently Asked Questions About Sheet Pan Garlic Butter Chicken with Roasted Potatoes
The Best no oven baking recipe
The best part? It’s versatile enough for everyday meals or special occasions. Whether you’re serving it at a family dinner, a casual get-together, or just craving something warm and comforting after a meal, this recipe delivers. And because it doesn’t rely on an oven, it’s a great way to save energy and reduce waste—plus, it’s often lighter on ingredients than traditional baked goods, so it’s a healthier option without sacrificing flavor. Plus, no oven means no waiting for it to cool, so you can serve it right away. It’s the kind of recipe that feels effortless, but still feels like a real effort—like the kind of thing that makes everyone feel good about themselves and their cooking.
Sheet Pan Garlic Butter Chicken with Roasted Potatoes
A simple, one-pan meal where tender chicken thighs and crispy potatoes bake together with a savory garlic butter sauce—no oven required. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 lbs baby potatoes, halved
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup butter
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
👨🍳Directions
-
1
Preheat a stovetop skillet or cast-iron pan over medium-high heat. Add olive oil and let it heat until shimmering. -
2
Season chicken thighs with smoked paprika, garlic powder, salt, and pepper. Pat dry with a paper towel, then place skin-side down in the pan. Cook for 8–10 minutes until skin is crispy and golden. -
3
While the chicken cooks, toss halved potatoes with olive oil, salt, and pepper. Spread them evenly on a second sheet pan. -
4
Transfer the chicken to the sheet pan and arrange potatoes around it. Roast in a preheated oven at 425°F for 20–25 minutes, flipping halfway, until potatoes are tender and edges brown. -
5
Return the pan to the stovetop. Melt butter over low heat, then stir in minced garlic and oregano until fragrant. Add lemon juice and simmer for 1 minute. Pour sauce over chicken and potatoes. -
6
Let the dish sit for 5 minutes before serving to let flavors meld. -
undefined
undefined -
undefined
undefined -
undefined
undefined -
undefined
undefined -
undefined
undefined -
undefined
undefined
🔧Equipment
- Mixing bowl
- Large sheet pan
- Baking sheet
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sheet Pan Garlic Butter Chicken with Roasted Potatoes Works
❓ Frequently Asked Questions About Sheet Pan Garlic Butter Chicken with Roasted Potatoes
1. What’s the best way to keep the dish from sticking to the pan?
Use a nonstick spray or a thin layer of melted butter before adding the batter. If you’re working with a stovetop pan, ensure it’s well-heated and the batter is spread evenly to prevent contact. A silicone spatula also helps scrape clean without damaging the pan.
2. Can I make this recipe ahead of time?
Yes, but avoid reheating the dish directly in the pan. Instead, store it in an airtight container in the fridge for up to 2 days. Reheat gently in a dry pan over medium heat or microwave in short bursts, stirring occasionally, until warm through.
3. What if I don’t have a stovettop with a nonstick surface?
A regular skillet or cast-iron pan works if you’re prepared to add a little extra oil or butter. For better results, line the pan with parchment paper before adding the batter, then transfer the dish to the pan once it’s set. This prevents sticking while keeping the texture intact.
4. How do I know when the dish is fully cooked?
The dish is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. For a visual cue, the edges should pull away slightly from the pan, and the top should be lightly golden if using a nonstick spray. If unsure, check with a meat thermometer.
5. Can I substitute any ingredients?
Stick to the same ratios for liquids and dry ingredients, but adjust for texture. For example, swap flour for almond flour if you’re avoiding gluten, but reduce the liquid slightly to compensate. Avoid substituting eggs or dairy products unless you’re making a specific allergy-friendly version—this recipe relies on those for structure.
