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Crispy Garlic Butter Chicken Thighs with Roasted Potatoes

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A quick and easy one-pan recipe featuring crispy garlic butter chicken thighs roasted alongside tender potatoes, infused with fresh herbs and lemon for a comforting, flavorful meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1.5 pounds baby potatoes, halved or quartered (Yukon Gold or red potatoes)
  • 6–8 whole garlic cloves, peeled
  • 4 tablespoons (60g) unsalted butter, softened
  • 3 tablespoons extra virgin olive oil (divided: 2 tbsp for potatoes, 1 tbsp for searing)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 teaspoon salt (plus more for seasoning chicken)
  • ½ teaspoon black pepper (plus more for seasoning chicken)
  • Pinch of smoked paprika (optional)
  • Fresh lemon juice and zest (from 1 lemon)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, toss the halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and a pinch of smoked paprika if using. Set aside.
  3. Pat dry the chicken thighs with paper towels. Season generously with salt and pepper on both sides.
  4. Heat 1 tablespoon olive oil and 2 tablespoons butter in an oven-safe skillet over medium-high heat until foaming.
  5. Add the chicken thighs skin-side down and sear without moving for 6-7 minutes until the skin is deep golden brown and crispy.
  6. Flip the chicken thighs carefully with tongs. Add the garlic cloves and fresh herb sprigs to the pan. Dot the remaining 2 tablespoons butter over the chicken and potatoes.
  7. Scatter the seasoned potatoes around the chicken in the pan.
  8. Transfer the skillet to the preheated oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender when pierced with a fork.
  9. Remove the pan from the oven. Squeeze fresh lemon juice over the chicken and potatoes, and sprinkle lemon zest.
  10. Let the chicken rest in the pan for 5 minutes before serving.

Notes

Dry chicken skin thoroughly before cooking for best crispiness. If skin isn’t crispy enough after roasting, broil for 1-2 minutes watching closely. Avoid overcrowding the pan to ensure even cooking. For dairy-free, substitute butter with vegan butter or coconut oil. For low-carb, replace potatoes with cauliflower florets.

Nutrition

Keywords: garlic butter chicken, crispy chicken thighs, roasted potatoes, one-pan meal, easy dinner, weeknight recipe, comfort food

Find it online: https://gleefulfork.com/crispy-garlic-butter-chicken-thighs-recipe-easy-one-pan-roasted-potatoes/