Description
A quick, budget-friendly weeknight dinner featuring crispy chicken thighs and roasted potatoes cooked in a single pan with garlic butter sauce.
Ingredients
Scale
- 2 lbs boneless, skin-on chicken thighs
- 1.5 lbs yellow potatoes (Yukon Gold), cut into 1-inch cubes
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 tbsp dried Italian seasoning
- 1/4 cup chicken broth (low-sodium)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cut potatoes into 1-inch cubes and place in a large oven-safe skillet or baking dish. Drizzle with olive oil and sprinkle with half the salt and pepper. Toss to coat and spread in an even layer.
- Pat chicken thighs dry with paper towels. Season both sides with remaining salt, pepper, and half of the Italian seasoning. Place chicken skin-side up on top of the potatoes.
- Melt butter in a small bowl or saucepan. Stir in minced garlic and remaining Italian seasoning. Pour mixture evenly over chicken and potatoes.
- Roast in preheated oven for 25 minutes.
- Remove pan, flip chicken, and toss potatoes. Pour chicken broth around the edges of the pan.
- Return to oven and roast for another 10-15 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are fork-tender.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Do not crowd the pan to ensure crispy skin. If using chicken breasts, reduce cooking time by 5-7 minutes. Potatoes may get mushy if frozen; best enjoyed fresh. Leave potato skins on for extra fiber and crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and
- Calories: 450
- Sugar: 2
- Sodium: 400
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: one-pan dinner, budget family dinner, garlic butter chicken, roasted potatoes, weeknight meals, easy chicken recipe, crispy chicken thighs