One-Pan Garlic Butter Chicken with Baby Potatoes and Green Beans

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender chicken thighs seared to golden perfection and roasted with baby potatoes and green beans in a savory garlic butter sauce for an effortless dinner. This American-inspired chicken recipe, ready in about 40 minutes, pairs bone-in chicken thighs, baby potatoes, fresh green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 1 lb, halved baby potatoes
• 8 oz, trimmed fresh green beans
• 4 tbsp unsalted butter
• 4 cloves, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1.5 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F. In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Season 4 bone-in chicken thighs with 3/4 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 tsp smoked paprika. Place chicken thighs skin-side down and sear for 5-6 minutes until golden and crisp, then flip and cook 3 more minutes.
2. Step 2: Remove chicken from skillet and set aside. In the same skillet, add 4 tbsp unsalted butter and 4 minced garlic cloves, sauté over medium heat for 1 minute until fragrant but not browned.
3. Step 3: Add 1 lb halved baby potatoes and 8 oz trimmed green beans to the skillet, tossing to coat in garlic butter. Season with remaining 3/4 tsp salt and 1/2 tsp black pepper.
4. Step 4: Nestle the seared chicken thighs back on top of the vegetables. Transfer the skillet to the preheated oven and roast for 20-25 minutes until chicken reaches an internal temperature of 165°F and potatoes are tender.
5. Step 5: Remove from oven, garnish with 2 tbsp chopped fresh parsley, and serve immediately.