Okay, real talk — this Garlic Butter Chicken with Roasted Potatoes is basically the ultimate dinner hack when you want something that tastes fancy but doesn’t actually take all night. Imagine juicy chicken thighs swimming in a rich, savory garlic butter sauce, paired with crisp, golden potatoes roasted to perfection. The moment you toss that chicken into the pan and hear that sizzle, you know dinner is about to be a superstar. Plus, the smell of garlic and butter mingling in your kitchen? Pure magic. I’m about to show you how to get a perfect crispy crust on the chicken and those potatoes with that irresistible soft inside. You’ll want to impress guests, but honestly, this one’s a keeper for weeknight comfort too!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
4 bone-in, skin-on chicken thighs
1.5 pounds baby potatoes, halved
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1 tbsp olive oil
1 tsp dried thyme (or fresh if you have it)
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Sauce / Garnish:
Optional: Lemon wedges for squeezing
How I Make It
Step 1:
First things first: preheat your oven to 425°F. While it’s warming up, toss those halved baby potatoes in a bowl with 2 tablespoons of melted butter, olive oil, thyme, smoked paprika, salt, and pepper. Make sure every potato gets a nice coating—this is what makes them crisp and flavorful.
Step 2:
Spread the potatoes cut-side down on a rimmed baking sheet or in an oven-safe skillet. Pop them in the oven for about 20-25 minutes until they’re golden and starting to soften.
Step 3:
While the potatoes roast, season your chicken thighs generously with salt, pepper, and a little paprika for color. Heat a large oven-proof skillet over medium-high heat and add 1 tablespoon butter. Once melted and bubbly, place the chicken thighs skin-side down. Sear them without moving for about 5-7 minutes until the skin is crispy and golden brown.
Step 4:
Flip the chicken and cook the other side for 2-3 minutes. Then add the minced garlic and remaining 1 tablespoon butter around the chicken, spooning melted garlic butter over the thighs to infuse that flavor.
Step 5:
Pull the potatoes out of the oven and nestle the chicken thighs on top of them. Transfer the whole skillet back into the oven and roast for another 15-20 minutes, until the chicken reaches 165°F internally and the potatoes are tender when pierced.
Step 6:
Once done, sprinkle freshly chopped parsley over everything and serve with lemon wedges for a little zing if you want. Dig in while it’s hot and buttery!
Variations & Tips
Swap baby potatoes for Yukon gold or fingerlings—just adjust roasting time if larger.
Use boneless, skinless thighs if you want less fuss, but skin-on is where the flavor’s at!
Mix in fresh rosemary with the thyme for an even more herbaceous note.
For an extra crispy skin, pat the chicken dry with paper towels before seasoning.
If you don’t have an oven-safe skillet, use a baking dish for the roasting steps.
How I Like to Serve It
This dish is perfect for a cozy family dinner or casual weekend lunch—especially in fall or winter when you want something warm and sturdy. Pair it with a simple green salad or steamed green beans to brighten up the plate. And hey, if you’re feeling fancy, a glass of crisp white wine never hurts!
Notes
Leftovers keep well in the fridge for up to 3 days—just reheat gently to keep the chicken moist.
You can make the garlic butter sauce ahead and add it fresh during the final roasting step for an extra punch.
Closing: There’s something so satisfying about this garlic butter chicken with roasted potatoes—a real one-pan wonder that never fails to bring comfort and smiles to the table.
