One-Pan Garlic Butter Roast Chicken with Baby Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roast chicken thighs infused with garlic butter, roasted alongside tender baby potatoes for an easy, comforting dinner. This American-inspired chicken recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, baby potatoes, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 10 min Cook: 40 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small saucepan, melt 4 tbsp unsalted butter over low heat; add 5 minced garlic cloves and 2 tsp chopped fresh rosemary, simmer for 2 minutes until fragrant, then remove from heat.
  2. Step 2: Place 6 bone-in, skin-on chicken thighs and 1.5 pounds halved baby potatoes in a large baking dish. Drizzle with 2 tbsp olive oil, 1.5 tsp salt, and 1 tsp black pepper; toss potatoes gently to coat.
  3. Step 3: Brush the garlic butter mixture evenly over the chicken thighs and potatoes. Roast for 35-40 minutes until chicken reaches 165°F internal temperature and potatoes are tender, turning potatoes halfway through.
  4. Step 4: Remove from oven and drizzle 1 tbsp fresh lemon juice over the chicken and potatoes for brightness before serving.

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