Garlic Butter Chicken with Potatoes
A simple one-pan skillet meal featuring crisp chicken skin and tender butter-kissed potatoes, infused with rich garlic flavor.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in and skin-on) For best flavor and texture.
- 4 tablespoons butter Can substitute half with olive oil to reduce saturated fat.
- 4 cloves garlic, minced Fresh garlic preferred for the best taste.
- 1 pound baby potatoes, halved Small new potatoes or fingerlings work well.
- 2 teaspoons dried herbs (like thyme or rosemary) Italian seasoning can be used as a blend.
- to taste salt and pepper Consider less salt if using salted butter.
- optional Chopped parsley for garnish Omit if not on hand.
Instructions
Preparation
- Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and the dried herbs.
- Halve the baby potatoes so they cook evenly.
- Mince the garlic and set aside.
Cooking
- Heat a large skillet over medium heat and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Place the seasoned chicken thighs in the skillet, skin side down, and cook for about 5–7 minutes without moving them.
- Flip the chicken thighs and nestle the halved potatoes into the skillet around the meat.
- Cover the skillet and cook for another 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the potatoes are tender.
- When done, remove from heat and let rest for 3–5 minutes. Garnish with chopped parsley if using, and serve hot.
Notes
For best results, dry chicken skin thoroughly and use medium heat to crisp the skin. Leftovers can be reheated in the oven to maintain moisture.