It was a blustery autumn day here in Asheville, the kind that makes you want to curl up with a warm blanket and a plate of something utterly comforting. My mind drifted back to grandma’s kitchen, the scent of roasting herbs always lingering. That’s where my love for food began, rolling out lumpy biscuit dough at five years old.
Today, even with Sweet Magnolia keeping me busy with cakes and pastries, I still crave those simple, heartwarming meals. This is exactly how my recipe for Garlic Butter Chicken and Potatoes came to be – a perfect, no-fuss dinner that brings everyone to the table, just like grandma’s cooking did. Imagine tender, juicy chicken and perfectly roasted potatoes, all bathed in an aromatic, savory garlic butter sauce.
This one-pan wonder effortlessly delivers incredible flavor, making it an instant family favorite. It’s the ultimate answer to weeknight dinner dilemmas, proving that delicious, home-cooked food doesn’t have to be complicated.
Why You’ll Love This Garlic Butter Chicken and Potatoes Recipe
There’s a special kind of magic in a meal that’s both incredibly flavorful and wonderfully easy to prepare. This Garlic Butter Chicken and Potatoes recipe epitomizes that magic. You’ll absolutely adore how quickly it comes together, transforming simple ingredients into a gourmet-tasting dinner.
Furthermore, the convenience of a single sheet pan means minimal cleanup, a true blessing on busy weeknights. The succulent chicken, infused with rich garlic butter, pairs perfectly with tender, golden-brown potatoes. Every bite bursts with savory goodness.
This dish satisfies everyone, from the pickiest eaters to the most discerning foodies. It’s naturally gluten-free and easily adaptable, catering to various dietary needs without sacrificing taste. Beyond its ease, this Garlic Butter Chicken and Potatoes dish offers deep, comforting flavors that make any meal feel like a special occasion.
Truly, it’s a wholesome, hearty, and unbelievably delicious option for your dinner rotation. Prepare to fall in love with this unforgettable chicken and potatoes experience.
Ingredients You’ll Need
Gathering your ingredients for this Garlic Butter Chicken and Potatoes recipe is a breeze. You likely have many of these staples already in your pantry. Using fresh, high-quality ingredients will always elevate the final flavor of your dish.
* 2 lbs boneless, skinless chicken thighs (about 6-8 pieces)
* 1.5 lbs small yellow or red potatoes, cut into 1-inch pieces
* 1/2 cup unsalted butter, melted
* 8 cloves garlic, minced (approximately 2 tablespoons)
* 2 tablespoons fresh parsley, chopped, plus more for garnish
* 1 tablespoon fresh rosemary, chopped
* 1 teaspoon dried thyme
* 1 teaspoon smoked paprika
* 1/2 teaspoon onion powder
* 1/2 teaspoon black pepper
* 1 teaspoon salt (or to taste)
* 1/4 cup chicken broth
* 1 tablespoon fresh lemon juice
* 1 teaspoon lemon zest
Substitutions & Variations
This Garlic Butter Chicken and Potatoes recipe is wonderfully flexible. Feel free to experiment with different ingredients to suit your taste or what you have on hand.
* Chicken Options: While boneless, skinless chicken thighs offer incredible tenderness and moisture, you can certainly use other cuts. Boneless, skinless chicken breasts work well; simply reduce the cooking time slightly to prevent them from drying out. Bone-in, skin-on chicken pieces (thighs or drumsticks) also create a rich flavor profile.
Expect a slightly longer cooking time for bone-in chicken.
* Potato Alternatives: Small yellow or red potatoes are ideal, but sweet potatoes or even butternut squash can make a delicious substitute. Ensure all vegetables are cut into uniform 1-inch pieces for even cooking.
* Vegetable Additions: Enhance this one-pan chicken and potatoes dish with extra vegetables. Broccoli florets, asparagus spears, bell pepper slices, or green beans all roast beautifully alongside the chicken and potatoes. Add them during the last 15-20 minutes of cooking.
* Herb Swaps: Fresh rosemary and parsley are fantastic in this garlic butter chicken. However, you can substitute with other fresh herbs like oregano, sage, or chives. If using dried herbs, remember that their flavor is more concentrated; use about half the amount of fresh herbs.
* Spice Adjustments: Feel free to adjust the spices to your preference. A pinch of red pepper flakes adds a nice subtle heat. Cumin or coriander can introduce an earthy note.
* Dairy-Free Option: For a dairy-free version, substitute the butter with a good quality olive oil or a plant-based butter alternative. The garlic butter chicken flavor will still be outstanding.
* Add a Tang: A splash of apple cider vinegar or white wine alongside the chicken broth can add another layer of acidity and depth to the pan sauce, making your Garlic Butter Chicken and Potatoes even more dynamic.
This Garlic Butter Chicken and Potatoes recipe is wonderfully flexible. If you’re looking for a different chicken option, consider trying out the delicious Honey Garlic Chicken Breast for a sweet twist.
Step-by-Step Instructions
Creating this delicious Garlic Butter Chicken and Potatoes dish is straightforward. Follow these steps for a perfectly cooked, flavorful meal.
1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
This step is crucial for crispy potatoes and a perfectly roasted chicken.
2. Chop Ingredients: Cut the potatoes into uniform 1-inch pieces.
Mince the garlic cloves and chop your fresh parsley and rosemary. Evenly sized potato pieces ensure consistent cooking.
3.
Make the Garlic Butter Sauce: In a medium bowl, melt the unsalted butter. Stir in the minced garlic, chopped parsley, chopped rosemary, dried thyme, smoked paprika, onion powder, black pepper, and salt. Whisk until thoroughly combined.
This forms the flavorful base for your Garlic Butter Chicken and Potatoes.
4. Prepare Chicken and Potatoes: Pat the chicken thighs dry with paper towels.
This promotes browning. Place the chicken and potatoes on the prepared baking sheet.
5.
Coat with Sauce: Pour half of the garlic butter mixture over the chicken thighs. Toss the potatoes with the remaining half of the garlic butter mixture directly on the baking sheet, ensuring every piece is well coated. Arrange the chicken and potatoes in a single layer, ensuring they are not overcrowded.
This helps them roast rather than steam.
6. Roast: Transfer the baking sheet to the preheated oven.
Roast for 20 minutes.
7. Flip and Add Liquid: After 20 minutes, carefully flip the chicken pieces and stir the potatoes.
Pour the chicken broth evenly over the chicken and potatoes. Return the pan to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the potatoes are tender and golden brown.
8.
Finish and Serve: Once cooked, remove the baking sheet from the oven. Drizzle the fresh lemon juice over the chicken and potatoes and sprinkle with lemon zest. Garnish with extra fresh parsley, if desired.
Let the dish rest for a few minutes before serving. This allows the chicken juices to redistribute, ensuring maximum tenderness in your Garlic Butter Chicken and Potatoes.
Pro Tips for Success
Even simple recipes benefit from a few expert touches. As a baker, I know that attention to detail makes all the difference. Apply these tips to elevate your Garlic Butter Chicken and Potatoes to perfection.
* Don’t Overcrowd the Pan: This is perhaps the most important tip for roasting. If you put too many ingredients on one sheet pan, they will steam instead of roast. This results in soggy chicken and potatoes, not crispy and golden.
Use two sheet pans if necessary to ensure everything has space. Air circulation is key for that beautiful browning on your garlic butter chicken.
* Pat Chicken Dry: Always pat your chicken thighs completely dry with paper towels before seasoning and coating.
Excess moisture prevents the chicken skin (if using bone-in) from crisping and inhibits browning on boneless pieces. A dry surface encourages a delicious sear and better absorption of the garlic butter.
* Cut Potatoes Uniformly: Consistency in potato size is crucial for even cooking.
If some pieces are large and others small, you’ll end up with some undercooked and some overcooked potatoes. Aim for roughly 1-inch pieces for optimal roasting time alongside the chicken.
* Use Fresh Garlic: While garlic powder has its place, fresh minced garlic delivers an unparalleled aroma and depth of flavor to this Garlic Butter Chicken and Potatoes dish.
Don’t skimp on it!
* Baste for Extra Flavor: During the last 10 minutes of cooking, you can spoon some of the accumulated pan juices and garlic butter sauce over the chicken and potatoes. This helps keep the chicken moist and further infuses all components with flavor.
* Rest the Chicken: After removing the Garlic Butter Chicken and Potatoes from the oven, allow it to rest for 5-10 minutes before serving. This critical step allows the juices in the chicken to redistribute, resulting in incredibly tender and moist meat.
* Taste and Adjust: Always taste your sauce or a piece of potato before the final serving.
Adjust salt and pepper as needed. A final squeeze of fresh lemon juice at the end brightens the entire dish, cutting through the richness of the garlic butter.
Even simple recipes benefit from a few expert touches. To take your dish to the next level, implement some techniques from this Oven Roasted French Garlic Chicken recipe.
Storage & Reheating Tips
This Garlic Butter Chicken and Potatoes recipe makes fantastic leftovers. Proper storage and reheating ensure you enjoy its deliciousness for days to come.
* Storage: Allow any leftover Garlic Butter Chicken and Potatoes to cool completely to room temperature within two hours of cooking. Transfer the chicken and potatoes to an airtight container. Store it in the refrigerator for up to 3-4 days.
Do not leave cooked food out at room temperature for extended periods.
* Reheating in the Oven: For best results, especially to regain some crispness for the potatoes, reheat in the oven. Preheat your oven to 350°F (175°C).
Spread the leftover Garlic Butter Chicken and Potatoes on a baking sheet, preferably lined with foil or parchment paper. Reheat for 15-20 minutes, or until heated through. This method prevents the chicken from drying out excessively and helps the potatoes regain a better texture compared to microwave reheating.
* Reheating in the Microwave: If you’re short on time, the microwave is a convenient option. Place a single serving of Garlic Butter Chicken and Potatoes on a microwave-safe plate. Heat on high for 1-2 minutes, stirring halfway through, until thoroughly warmed.
Be aware that the potatoes might be softer, and the chicken might not be as crispy when reheated this way.
* Reheating on the Stovetop: For smaller portions, you can reheat the Garlic Butter Chicken and Potatoes in a skillet over medium heat. Add a splash of chicken broth or water to prevent sticking and help create some steam to warm the chicken gently.
Cover and cook for about 5-7 minutes, stirring occasionally, until heated through. This method can help keep the chicken moist.
What to Serve With This Recipe
This Garlic Butter Chicken and Potatoes dish is truly a complete meal on its own. However, pairing it with a simple side can elevate the experience and provide a refreshing contrast.
* Fresh Green Salad: A vibrant mixed green salad with a light vinaigrette offers a crisp, refreshing counterpoint to the rich garlic butter.
* Steamed Green Beans: Lightly steamed green beans, perhaps tossed with a squeeze of lemon and a sprinkle of toasted almonds, add a lovely color and tender crunch.
* Crusty Bread: Don’t let any of that glorious garlic butter sauce go to waste!
A loaf of crusty French bread or sourdough is perfect for soaking up every last bit of flavor from your Garlic Butter Chicken and Potatoes.
* Roasted Asparagus: Roast asparagus spears alongside your chicken and potatoes during the last 10-15 minutes of cooking for another easy, healthy vegetable side.
* Sautéed Spinach: Quickly sautéed spinach with a touch of garlic (if you can handle more!) and olive oil makes a fantastic, nutritious addition.
* Simple Quinoa or Rice: If you want to absorb more of the sauce, a side of fluffy quinoa or plain white rice works wonderfully. This helps to extend the meal and catch all the delicious pan juices from the Garlic Butter Chicken and Potatoes.
This Garlic Butter Chicken and Potatoes dish is truly a complete meal on its own. However, if you’re looking for a delicious side, check out these Garlic Butter Cheese Bombs to complement your meal perfectly.
FAQs
Can I use boneless, skinless chicken breasts?
Yes, you absolutely can! Boneless, skinless chicken breasts work well in this Garlic Butter Chicken and Potatoes recipe. However, they tend to cook faster and can dry out more easily than thighs.
To prevent this, consider cutting them into larger chunks or even butterflying them to ensure even cooking with the potatoes. Also, monitor them closely and reduce the cooking time by 5-10 minutes, checking for an internal temperature of 165°F (74°C).
How can I make this dish spicier?
Adding a kick to your Garlic Butter Chicken and Potatoes is simple! Incorporate 1/2 to 1 teaspoon of red pepper flakes into the garlic butter mixture. You can also add a pinch of cayenne pepper for a more intense heat. For a smoky heat, consider a bit more smoked paprika or even a dash of hot sauce right before serving.
What kind of potatoes work best?
Small, waxy potatoes like Yukon Gold, red potatoes, or baby potatoes are ideal for this Garlic Butter Chicken and Potatoes recipe. They hold their shape well during roasting, absorb the garlic butter beautifully, and become wonderfully tender on the inside with crispy edges. Starchy potatoes like Russets can also work, but they might be a bit drier and fall apart more easily. Always cut them into uniform 1-inch pieces.
Can I prepare any components ahead of time?
Absolutely! You can prepare several elements of your Garlic Butter Chicken and Potatoes ahead of time. Mince your garlic, chop your herbs, and cut your potatoes up to a day in advance.
Store the minced garlic and chopped herbs in separate airtight containers in the refrigerator. Store cut potatoes in a bowl covered with cold water to prevent browning. Drain and pat them thoroughly dry before using. You can also mix the garlic butter sauce ahead of time and store it in the fridge; simply re-melt it before coating the chicken and potatoes.
Is this recipe freezer-friendly?
While technically you can freeze cooked Garlic Butter Chicken and Potatoes, it’s not ideal for maintaining the best texture. The potatoes tend to become a bit mealy and mushy after freezing and thawing, and the chicken can sometimes dry out. If you do freeze it, ensure it’s in an airtight, freezer-safe container for up to 2-3 months.
Thaw overnight in the refrigerator and reheat in the oven for the best possible results. For optimal enjoyment, I recommend making and enjoying this dish fresh.
Garlic Butter Chicken and Potatoes combines the rich flavors of garlic butter with tender chicken and crispy roasted potatoes, creating a satisfying dish that appeals to all tastes. This combination not only offers a hearty meal but also reflects the comforting essence of traditional home cooking, as highlighted in this Culinary Heritage discussion.
Nutrition Information (per serving)
Please note that this nutrition information for Garlic Butter Chicken and Potatoes is an estimate based on the ingredients listed and standard portion sizes. Actual values may vary depending on specific brands and exact measurements used. This estimate considers approximately 6 servings.
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Protein | 38 g |
| Fat | 32 g |
| Saturated Fat | 16 g |
| Cholesterol | 140 mg |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sugars | 1 g |
| Sodium | 620 mg |
| Potassium | 850 mg |
| Vitamin C | 30 mg |
| Iron | 2.5 mg |
Garlic Butter Chicken and Potatoes
- Total Time: 55 mins
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Garlic Butter Chicken and Potatoes is a comforting one-pan dinner featuring tender chicken thighs and roasted potatoes, all infused with a savory garlic butter sauce. Perfect for weeknight meals, it brings deep flavors and minimal cleanup.
Ingredients
2 lbs Boneless Skinless Chicken Thighs
1.5 lbs Small Yellow or Red Potatoes
1/2 cup Unsalted Butter
8 Cloves Garlic
2 tablespoons Fresh Parsley
1 tablespoon Fresh Rosemary
1 teaspoon Dried Thyme
1 teaspoon Smoked Paprika
1/2 teaspoon Onion Powder
1/2 teaspoon Black Pepper
1 teaspoon Salt
1/4 cup Chicken Broth
1 tablespoon Fresh Lemon Juice
1 teaspoon Lemon Zest
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper
- Cut the potatoes into uniform 1-inch pieces. Mince the garlic and chop your parsley and rosemary
- In a medium bowl, melt the unsalted butter. Stir in the garlic, parsley, rosemary, thyme, paprika, onion powder, black pepper, and salt
- Pat the chicken thighs dry. Place the chicken and potatoes on the prepared baking sheet
- Pour half of the garlic butter mixture over the chicken. Toss the potatoes with the remaining mixture
- Arrange the chicken and potatoes in a single layer. Roast for 20 minutes
- Flip the chicken pieces and stir the potatoes. Pour chicken broth over everything and roast for another 15-20 minutes until chicken is cooked through and potatoes are tender
- Remove from oven, drizzle with lemon juice and sprinkle with lemon zest. Let rest before serving
Notes
Ensure potatoes are cut into uniform pieces for even cooking.
Pat chicken dry to promote browning.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 510 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg