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One-Pan Cowboy Garlic Chicken & Potatoes

This One-Pan Cowboy Garlic Chicken & Potatoes is a bold and garlicky dish featuring juicy chicken thighs and tender baby potatoes, all cooked in a flavorful garlic-butter sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 455 kcal

Ingredients
  

For the Base

  • 6 pieces boneless, skinless chicken thighs You can use boneless skin-on thighs for extra crisp skin.
  • 1.5 lbs baby potatoes, halved Small Yukon gold or fingerling potatoes work well.

For the Sauce & Seasoning

  • 3 tbsp olive oil Use a light olive oil for milder taste or extra-virgin for more flavor.
  • 2 tbsp unsalted butter Can be substituted with more olive oil for a dairy-free option.
  • 4 cloves garlic, minced Frozen minced garlic works in a pinch.
  • 1 tsp smoked paprika Add 1/2 tsp chipotle powder for a smoky twist.
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • to taste Salt and black pepper Adjust based on preference.
  • 1 tsp dried rosemary Substitute with fresh if available.
  • 1 tsp dried thyme Fresh works best added towards end.
  • 1/2 tsp chili flakes (optional) Increase for more heat.
  • 1/2 cup low-sodium chicken broth Vegetable broth can be used for a lighter flavor.

To Finish & Serve

  • 1/2 pieces lemon, juiced Drizzle over the finished dish.
  • 2 tbsp fresh parsley, chopped For serving.

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C).
  • Pat the chicken thighs dry with paper towels.
  • In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, salt, and black pepper. Sprinkle the seasoning mix generously over both sides of the chicken thighs.

Cooking

  • Add 2 tbsp olive oil to a large oven-safe skillet over medium-high heat. When the oil shimmers, add the chicken and sear for 3–4 minutes per side until golden-brown.
  • Transfer the chicken to a plate.
  • In the same skillet, reduce heat slightly and add 1 tbsp olive oil and 2 tbsp butter. Once the butter melts, add the minced garlic and sauté for about 1 minute.
  • Toss halved baby potatoes into the skillet along with 1 tsp dried rosemary, 1 tsp dried thyme, and 1/2 tsp chili flakes if using. Stir to coat the potatoes.
  • Pour in 1/2 cup chicken broth and stir to deglaze the pan, scraping up browned bits. Nestle the seared chicken thighs back into the skillet.
  • Transfer the skillet to the oven and bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F and potatoes are tender.
  • Remove the skillet from the oven and drizzle with the juice of 1/2 lemon and sprinkle with parsley.

Notes

Let the chicken rest for 2–3 minutes after baking to settle juices. For extra brown on the potatoes, place skillet under broiler for 1–2 minutes.
Keyword comfort food, Easy Recipe, Garlic Chicken, One-Pan Chicken, Skillet Dinner