One-Pot Garlic Butter Herb Chicken with Baby Potatoes
Tender chicken thighs cooked in a luscious garlic butter herb sauce with roasted baby potatoes, all made in one pan for an easy weeknight dinner. This american-inspired chicken ready in about 50 minutes pairs bone-in, skin-on chicken thighs, pounds baby potatoes, halved, tablespoons 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.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes, halved
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 cloves minced garlic
- 2 teaspoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Preheat oven to 425°F. Pat dry 6 bone-in, skin-on chicken thighs and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Step 2: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-6 minutes until golden brown and crispy; flip and cook 3 minutes. Remove chicken and set aside.
- Step 3: In the same skillet, melt 4 tablespoons unsalted butter over medium heat. Add 5 cloves minced garlic, 2 teaspoons chopped rosemary, and 1 tablespoon fresh thyme leaves; sauté for 1 minute until fragrant.
- Step 4: Add 1.5 pounds halved baby potatoes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat potatoes with butter and herbs, cooking 4 minutes until edges begin to crisp.
- Step 5: Pour in 1 cup chicken broth and bring to a simmer. Nestle the chicken thighs skin-side up on top of the potatoes.
- Step 6: Transfer skillet to the oven and roast for 25 minutes until chicken reaches an internal temperature of 165°F and potatoes are tender.
- Step 7: Remove from oven and sprinkle with 2 tablespoons chopped fresh parsley before serving.
Frequently asked questions
How long does One-Pot Garlic Butter Herb Chicken with Baby 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-Pot Garlic Butter Herb Chicken with Baby 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 pounds baby potatoes, halved from drying out.
Can I substitute ingredients in One-Pot Garlic Butter Herb Chicken with Baby 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-Pot Garlic Butter Herb Chicken with Baby 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-Pot Garlic Butter Herb Chicken with Baby 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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