This Garlic Butter Chicken and Potatoes recipe takes the two most comforting ingredients in the kitchen and bakes them together on a single sheet pan, so the chicken stays juicy while the potatoes soak up every drop of garlic butter. It is the kind of dinner that looks impressive enough for Sunday but is simple enough for a Tuesday night.
The secret is a two-stage bake: the potatoes get a head start so they turn golden and crisp, then the chicken joins them and finishes in the same garlicky pan juices. A final spoonful of cold butter and fresh parsley melts into a glossy sauce you will want to spoon over everything.
With 15 minutes of prep and about 35 minutes in the oven, this is a hands-off meal that feeds six hungry people with one pan to wash. Serve it with a green salad or crusty bread to mop up the sauce.
Why You'll Love This Recipe
About the Ingredients
6 bone-in, skin-on chicken thighs (about 2 lb / 900g)
Bone-in thighs stay juiciest, but boneless skinless thighs work too; reduce the oven time by 8-10 minutes and check with a thermometer. Look for thighs with intact skin for the crispiest result.
1 1/2 lb (680g) baby gold potatoes, halved
Baby gold or Yukon Gold potatoes hold their shape and turn creamy inside; if using russets, cut them into 1-inch cubes and add 5 minutes to the first bake.
3 tbsp (45ml) olive oil, divided
Avocado oil is a great high-heat substitute; avoid extra-virgin olive oil for the sear if you want a higher smoke point.
5 tbsp (70g) unsalted butter, divided
Salted butter works if you cut the added salt in half; keep 1 tablespoon cold to stir in at the end for a glossy sauce.
6 garlic cloves, minced (about 2 tbsp)
Fresh garlic is best; if using jarred minced garlic, use 1 tablespoon and add it later so it does not burn.
1 tsp smoked paprika
Sweet paprika is a fine swap for a milder flavor; smoked paprika adds a subtle campfire note that pairs well with butter.
1 tsp dried thyme (or 1 tbsp fresh)
Dried oregano or rosemary can stand in; crush dried herbs between your fingers to release more aroma.
1 tsp kosher salt, plus more to taste
Fine sea salt can be used but start with 3/4 teaspoon since it is saltier by volume.
1/2 tsp freshly ground black pepper
White pepper gives a milder heat; grind fresh for the best flavor.
1/4 cup (60ml) low-sodium chicken broth
Dry white wine or water can replace the broth; the liquid keeps the pan from scorching and helps build the sauce.
2 tbsp chopped fresh parsley, for garnish
Fresh chives or basil work as a substitute; add them right before serving so they stay bright green.
Tips & Tricks
Do not crowd the pan
Leave space between the potatoes and chicken so steam escapes and everything browns instead of steaming. Use two pans if your chicken thighs are large.
Pat the chicken very dry before searing
Moisture on the skin prevents browning. Blot with paper towels and season right before it hits the hot pan.
Watch the garlic
Add minced garlic only in the last minute of sautéing and keep it moving. Burnt garlic turns bitter and will ruin the butter sauce.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season both sides with 1/2 teaspoon salt and the black pepper. Toss the halved potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and the smoked paprika.
2. Start the potatoes
Arrange the potatoes cut-side down on a large rimmed sheet pan and roast at 425°F (220°C) for 15 minutes, until the cut sides are lightly golden and the edges begin to crisp.
3. Sear the chicken
While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Place the chicken skin-side down and sear undisturbed for 4-5 minutes, until the skin is deep golden brown and releases easily from the pan.
4. Build the garlic butter
Reduce the heat to medium, flip the chicken, and add 3 tablespoons butter, the minced garlic, and dried thyme to the skillet. Cook for 1 minute, spooning the foaming garlic butter over the chicken, until the garlic is fragrant but not browned.
5. Combine and roast
Nestle the chicken skin-side up among the potatoes on the sheet pan and pour the garlic butter from the skillet over everything. Add the chicken broth to the pan and roast at 425°F (220°C) for 20-25 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the potatoes are fork-tender and golden.
6. Finish the sauce
Remove the pan from the oven and stir the remaining 1 tablespoon cold butter into the hot pan juices until melted and glossy. Taste the sauce and add salt if needed.
7. Rest and serve
Let the chicken rest for 5 minutes, then scatter the chopped parsley over the pan and serve straight from the sheet pan with the garlic butter sauce spooned on top.
Delicious Variations
Lemon Herb Twist
Add the zest and juice of 1 lemon to the garlic butter and swap the thyme for rosemary for a bright, fragrant version.
Spicy Honey Garlic
Whisk 1 tablespoon honey and 1/2 teaspoon red pepper flakes into the butter for a sweet-heat glaze that caramelizes on the chicken.
Creamy Pan Sauce
After roasting, move the chicken and potatoes to a platter and stir 1/4 cup heavy cream into the pan juices over low heat for a rich sauce.
How to Store Garlic Butter Chicken and Potatoes
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and potatoes together so the potatoes stay moist.
Freezer
Freeze cooled chicken and potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat on a sheet pan at 350°F (175°C) for 10-12 minutes, until the chicken reaches 165°F (74°C) and the potatoes are hot, or microwave individual portions for 2 minutes.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work, but reduce the oven time to 15-18 minutes and check that they reach 165°F (74°C). Breasts dry out faster, so keep an eye on them and pull them as soon as they hit temperature.
Q: Do I have to sear the chicken first?
No, you can skip the sear and roast everything together, but the skin will be less crispy and the sauce less rich. If you skip it, add 5 minutes to the oven time and spoon the garlic butter over the chicken before roasting.
Q: How do I get crispy potatoes?
Cut the potatoes into even pieces, toss them in oil, and roast them cut-side down on a preheated pan without crowding. Giving them a 15-minute head start before the chicken goes in is the key to crisp edges.
Q: Can I make this garlic butter chicken and potatoes ahead of time?
Yes, you can assemble it up to 24 hours ahead and refrigerate it covered, then bake before serving. For the best texture, sear the chicken and roast the potatoes fresh, then reheat leftovers gently.
Q: What should I serve with garlic butter chicken and potatoes?
A simple green salad, steamed broccoli, or crusty bread are all great alongside it. The bread is especially good for soaking up the garlic butter sauce left in the pan.
If you make this Garlic Butter Chicken and Potatoes, snap a photo and let me know how it turned out in the comments. Save the recipe for your next busy weeknight and share it with someone who needs an easy one-pan dinner.
Garlic Butter Chicken and Potatoes
Garlic Butter Chicken and Potatoes bakes on one pan into juicy, golden chicken with crispy potatoes in a rich garlic butter sauce.
🧂 Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lb / 900g)
- 1 1/2 lb (680g) baby gold potatoes, halved
- 3 tbsp (45ml) olive oil, divided
- 5 tbsp (70g) unsalted butter, divided
- 6 garlic cloves, minced (about 2 tbsp)
- 1 tsp smoked paprika
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 cup (60ml) low-sodium chicken broth
- 2 tbsp chopped fresh parsley, for garnish
📋 Instructions
- 1Preheat and prep — Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season both sides with 1/2 teaspoon salt and the black pepper. Toss the halved potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and the smoked paprika.
- 2Start the potatoes — Arrange the potatoes cut-side down on a large rimmed sheet pan and roast at 425°F (220°C) for 15 minutes, until the cut sides are lightly golden and the edges begin to crisp.
- 3Sear the chicken — While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Place the chicken skin-side down and sear undisturbed for 4-5 minutes, until the skin is deep golden brown and releases easily from the pan.
- 4Build the garlic butter — Reduce the heat to medium, flip the chicken, and add 3 tablespoons butter, the minced garlic, and dried thyme to the skillet. Cook for 1 minute, spooning the foaming garlic butter over the chicken, until the garlic is fragrant but not browned.
- 5Combine and roast — Nestle the chicken skin-side up among the potatoes on the sheet pan and pour the garlic butter from the skillet over everything. Add the chicken broth to the pan and roast at 425°F (220°C) for 20-25 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the potatoes are fork-tender and golden.
- 6Finish the sauce — Remove the pan from the oven and stir the remaining 1 tablespoon cold butter into the hot pan juices until melted and glossy. Taste the sauce and add salt if needed.
- 7Rest and serve — Let the chicken rest for 5 minutes, then scatter the chopped parsley over the pan and serve straight from the sheet pan with the garlic butter sauce spooned on top.