chicken and potato recipe
The Best chicken and potato recipe
What I love most about this recipe is how balanced it is. You’ve got lean protein from the chicken, fiber and vitamins from the potatoes, and whatever herbs or spices you toss in for extra flavor. It’s one of those meals that feels hearty but doesn’t leave you feeling weighed down afterward. Plus, it’s a great way to get my picky eaters to actually finish their veggies if I mix in some carrots or green beans. The leftovers reheat well too, which is a lifesaver when I need a quick lunch the next day. If you’re looking for a no-nonsense recipe that the whole family will actually eat, this is the one.
One-Pan Garlic Butter Chicken and Potatoes
A hearty and flavorful dish featuring tender chicken thighs and crispy potatoes roasted together in a rich garlic butter sauce. Perfect for a quick weeknight dinner with minimal cleanup.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. -
2
In a large mixing bowl, toss the halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp dried thyme until evenly coated. -
3
Place the seasoned potatoes on the prepared baking sheet, cut-side down, and roast for 15 minutes. -
4
While the potatoes roast, pat the chicken thighs dry with a paper towel and season both sides with the remaining 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp dried thyme. -
5
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven and push the potatoes to one side. Place the seasoned chicken thighs on the other side of the baking sheet, skin-side up. -
6
Drizzle the chicken with the remaining 1 tbsp olive oil and return the baking sheet to the oven. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy. -
7
While the chicken and potatoes finish roasting, melt the butter in a small saucepan over medium heat. Add the minced garlic and red pepper flakes (if using), and cook for 1-2 minutes until fragrant. -
8
Remove the baking sheet from the oven and drizzle the garlic butter sauce over the chicken and potatoes. Sprinkle with fresh parsley before serving.
🔧Equipment
- Large mixing bowl
- Baking sheet
- Oven
- Small saucepan
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pan Garlic Butter Chicken and Potatoes Works
❓ Frequently Asked Questions About One-Pan Garlic Butter Chicken and Potatoes
1. Can I use sweet potatoes instead of regular potatoes in this recipe?
Yes, you can substitute sweet potatoes for regular potatoes. They’ll add a slightly sweeter flavor and a softer texture when cooked. Just keep in mind that sweet potatoes may cook faster, so adjust the cooking time as needed to avoid overcooking.
2. How can I make this recipe crispier?
For extra crispiness, try these tips:
– Pat the chicken and potatoes dry before seasoning.
– Use a higher oven temperature (around 425°F/220°C) and roast on a wire rack over a baking sheet to allow air circulation.
– Toss the potatoes in a little cornstarch before roasting for a crunchier exterior.
3. Can I prepare this dish ahead of time?
Yes, you can prep the ingredients ahead of time. Chop the potatoes and season the chicken, then store them separately in the fridge for up to 24 hours. When ready to cook, assemble and bake as directed. Avoid pre-cooking, as the chicken and potatoes may dry out.
4. What sides pair well with chicken and potatoes?
This dish is hearty on its own, but great sides include:
– A simple green salad with a light vinaigrette.
– Steamed or roasted vegetables like broccoli, green beans, or asparagus.
– Crusty bread or dinner rolls to soak up the juices.
5. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, place in a preheated oven at 350°F (175°C) for 10–15 minutes or until warmed through. Avoid the microwave if you want to maintain crispiness—it can make the potatoes soggy.
