One-Pan Garlic Butter Chicken with Roasted Potatoes
Tender chicken thighs cooked in a garlic butter sauce alongside golden roasted baby potatoes, finished with fresh parsley for a quick and satisfying dinner. This american-inspired chicken ready in about 50 minutes pairs (about 2 lbs) bone-in chicken thighs, halved baby potatoes, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 6 pieces (about 2 lbs) bone-in chicken thighs
- 1.5 lbs, halved baby potatoes
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 5 cloves, minced garlic cloves
- 1/4 cup chopped fresh parsley
- 1 tsp dried thyme
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 425°F. Toss 1.5 lbs halved baby potatoes with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper, then spread on a large rimmed baking sheet.
- Step 2: In a large skillet over medium heat, melt 4 tbsp unsalted butter with 1 tbsp olive oil. Add 6 bone-in chicken thighs seasoned with 1/2 tsp salt and 1/2 tsp black pepper, skin side down, and sear for 5 minutes until golden and crispy.
- Step 3: Flip the chicken, add 5 minced garlic cloves and 1 tsp dried thyme to the skillet, and cook for 2 minutes until fragrant. Spoon the garlic butter over the chicken.
- Step 4: Transfer the chicken and skillet juices onto the baking sheet with potatoes, drizzle 1 tbsp lemon juice over everything, and roast for 25 minutes until chicken reaches 165°F and potatoes are tender.
- Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the dish before serving.
Frequently asked questions
How long does One-Pan Garlic Butter Chicken with Roasted Potatoes take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Garlic Butter Chicken with Roasted Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.
Can I substitute ingredients in One-Pan Garlic Butter Chicken with Roasted Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Garlic Butter Chicken with Roasted Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Garlic Butter Chicken with Roasted Potatoes?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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