Go Back
To make this dish, you need a few key items: - 4 bone-in chicken thighs (skin on) - 1 pound baby Yukon gold potatoes, halved - 1/4 cup unsalted butter, melted - 6 cloves garlic, minced These main ingredients create a great base for our meal. The chicken thighs provide rich flavor, while the potatoes add heartiness. Seasonings really enhance the taste of the dish. Here are the must-have seasonings: - 1 teaspoon dried Italian herbs (oregano, thyme, rosemary) - 1 teaspoon paprika - Salt and pepper to taste The dried herbs and paprika bring warmth and depth. Make sure to season the chicken and potatoes well. Adding garnishes makes your dish look even better. Here are some tasty options: - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Chopped parsley gives a fresh touch. Lemon wedges add a bright zing to your meal. These are simple ways to elevate your dish. First, we need to get everything ready. Preheat your oven to 400°F (200°C). This step is key for crispiness. Next, line a large baking sheet with parchment paper. This helps with cleanup later. Now, grab a small bowl. In it, mix together melted butter, minced garlic, dried Italian herbs, paprika, salt, and pepper. This mix is what makes the chicken and potatoes so tasty. Now, let’s assemble the dish. Place the halved baby potatoes on one side of the baking sheet. Drizzle half of your garlic butter mixture over the potatoes. Toss them well so they get coated. Next, take the chicken thighs and season them with salt and pepper on both sides. Place the chicken on the baking sheet next to the potatoes. Brush the remaining garlic butter over the chicken. Spread everything out in a single layer. This ensures even cooking. Now, pop the baking sheet into the oven. Bake for about 35-45 minutes. The chicken is done when it reaches 165°F (75°C) inside. The potatoes should be tender and crispy. If you want extra crispy skin on the chicken, broil for the last 2-3 minutes. Keep an eye on it to avoid burning. Once done, remove the sheet from the oven. Let it rest for 5 minutes before serving. To ensure juicy chicken, always start with bone-in thighs. They cook more evenly and stay moist. Use a meat thermometer to check the chicken’s internal temperature. For crispy potatoes, make sure they are in a single layer. If they overlap, they won’t get crispy. Toss the potatoes halfway through cooking for even browning. Finally, don’t skip the resting time. It lets the juices settle, making every bite delicious. To boost the flavor of your dish, add fresh herbs. Fresh thyme, rosemary, or basil work well. Chop them finely and sprinkle them on both the chicken and potatoes. This adds bright, vibrant notes. You can also mix in lemon zest for a zesty kick. If you prefer a stronger flavor, try adding some crushed red pepper flakes. When baking chicken, space is key. Make sure the chicken thighs do not touch. This helps them cook evenly and get crispy. Use a rimmed sheet pan to catch drippings and keep your oven clean. Pre-heating the oven is a must. This ensures even cooking and browning. Always check the internal temperature with a meat thermometer. It should read 165°F (75°C) for safe eating. To get that perfect crispy skin, follow a few simple steps. First, pat the chicken dry with paper towels. This removes excess moisture. Next, season the skin with salt and pepper. Salt helps draw out moisture and promotes browning. During the last few minutes of baking, switch to broil. Keep an eye on it to prevent burning. This will give you that beautiful, golden finish. Enjoy the crunch with every bite! {{image_2}} You can swap out the potatoes for other veggies. Carrots, broccoli, or green beans work well. Just cut them into bite-sized pieces. Toss them in the garlic butter mix too. This change adds color and variety to your meal. Each vegetable brings its own flavor. Be creative and use what you have on hand. If you like heat, add some crushed red pepper flakes. A teaspoon or two gives a nice kick. You can also use spicy paprika instead of regular. For extra flavor, mix in some chopped jalapeños. These changes make the dish exciting. Adjust the spice level to fit your taste. You can use boneless chicken thighs or breasts in this recipe. They cook faster than bone-in thighs. Keep an eye on the cooking time. You may need only 25-30 minutes. Brush the garlic butter on generously for flavor. This option is great for a quick weeknight meal. After a tasty meal, store leftovers in an airtight container. Let the chicken and potatoes cool to room temperature. This helps keep the food safe. Place them in the fridge. They will last up to three days. Always label your container with the date. This way, you know when to eat them. To reheat your chicken and potatoes, you have a few good options. The oven is best for even heating. Preheat it to 350°F (175°C). Place your leftovers on a baking sheet. Warm them for about 15 to 20 minutes. You can also use the microwave. Heat in short bursts. Check after every minute to avoid overcooking. Freezing is a great way to save extra food. First, cool the chicken and potatoes completely. Then, wrap them tightly in plastic wrap or foil. Place them in a freezer bag and remove as much air as possible. Label the bag with the date. Chicken and potatoes can stay fresh for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat properly before serving. It takes about 35 to 45 minutes to cook chicken thighs in the oven. You want to reach an internal temperature of 165°F (75°C) to ensure they are safe to eat. The time may vary based on your oven and the size of the thighs. Always check them with a meat thermometer for the best results. Yes, you can use other types of potatoes. Red potatoes or fingerling potatoes work well. Just cut them to a similar size as Yukon gold potatoes. This way, they cook evenly. The flavor might change a bit, but they will still taste great with the garlic butter. You can pair this dish with a simple green salad. A side of steamed vegetables, like broccoli or green beans, adds color and nutrients. You could also serve some crusty bread to soak up the yummy garlic butter. This meal is versatile and fits many sides. This blog post covered everything you need for Sheet-Pan Garlic Butter Chicken. You learned about the right ingredients, essential seasonings, and some tasty garnishes. I shared step-by-step cooking tips to help you get juicy chicken and crisp potatoes. Don't forget about the different variations, like spicy options or using boneless chicken. Proper storage and reheating tips will help keep your leftovers fresh. Try these ideas, and make a meal that will impress everyone! Enjoy cooking and eating this simple, delicious dish.

Sheet-Pan Garlic Butter Chicken and Potatoes

Savor the deliciousness of Sheet-Pan Garlic Butter Chicken and Potatoes! This simple recipe brings together juicy chicken thighs and tender Yukon gold potatoes, all infused with mouthwatering garlic butter and Italian herbs. Perfect for busy weeknights, this one-pan meal is easy to prep and packed with flavor. Ready to impress your family? Click to explore the full recipe and delight your taste buds!
Print Recipe Save Recipe

Ingredients
  

4 bone-in chicken thighs (skin on)

1 pound baby Yukon gold potatoes, halved

1/4 cup unsalted butter, melted

6 cloves garlic, minced

1 teaspoon dried Italian herbs (oregano, thyme, rosemary)

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, combine the melted butter, minced garlic, dried Italian herbs, paprika, salt, and pepper to create a garlic butter mixture.

      Place the halved baby potatoes on one side of the baking sheet. Drizzle half of the garlic butter over the potatoes and toss to coat evenly.

        Season the chicken thighs with salt and pepper on both sides, then place them on the baking sheet alongside the potatoes.

          Brush the remaining garlic butter mixture generously over the chicken thighs, ensuring they are well-coated.

            Spread everything out in a single layer, then place the baking sheet in the preheated oven.

              Bake for about 35-45 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the potatoes are tender and crispy.

                For an extra crispy skin, broil for the last 2-3 minutes (watch closely to prevent burning).

                  Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4