Sheet-Pan Garlic Butter Chicken & Potatoes

If you’re craving a comforting, hearty meal that doesn’t demand hours in the kitchen, Sheet-Pan Garlic Butter Chicken & Potatoes is your answer. This one-pan wonder combines juicy, tender chicken thighs with crispy, golden baby potatoes, all infused with the rich flavors of garlic, butter, and fragrant herbs. It’s a meal that feels fancy but comes together with minimal effort, perfect for busy weeknights or a cozy weekend dinner. Plus, cleanup is a breeze, since everything cooks on a single sheet pan. Ready to add this irresistible dish to your dinner rotation? Let’s dive in!

Why Sheet-Pan Garlic Butter Chicken & Potatoes is Worth Your Time

When life gets hectic, meals like this one are lifesavers. The beauty of Sheet-Pan Garlic Butter Chicken & Potatoes lies in its simplicity and efficiency. You get a balanced dish packed with protein and carbs, all roasted to perfection with a buttery garlic glaze that’s bursting with flavor. Chicken thighs stay juicy and tender thanks to the slow roasting, while the baby potatoes crisp up beautifully on the edges. The herbs add that extra layer of aroma and taste without overwhelming the dish.

Not only is it easy to prepare, but this recipe also scales well for gatherings or meal prep. And if you love dishes where the flavors meld as they cook, this recipe will quickly become a favorite. It’s a great way to enjoy a comforting, nourishing dinner without spending hours in the kitchen or ending up with a pile of dishes to wash.

What’s in the Bowl

• 1.5 lbs chicken thighs – Bone-in, skin-on for maximum flavor and moisture
• 1 lb baby potatoes – Halved to ensure even cooking and crispy edges
• 4 cloves garlic – Minced to infuse the butter sauce with that unmistakable garlic aroma
• 1/2 cup unsalted butter – Melted to coat the chicken and potatoes in rich flavor
• 1 tsp dried thyme – Adds an earthy, herbal note
• 1 tsp dried rosemary – Brings a piney, fragrant touch
• Salt and pepper – To taste, enhancing all the flavors
• Fresh parsley – Chopped for a fresh, vibrant garnish

Gear Up: What to Grab

• Sheet pan – A rimmed baking sheet to hold all the ingredients and catch any drips
• Mixing bowl – To combine the garlic butter and herbs
• Measuring spoons and cup – For precise seasoning and butter measurement
• Knife and cutting board – To halve the baby potatoes and mince the garlic
• Tongs or spatula – For turning the chicken and potatoes halfway through roasting
• Aluminum foil or parchment paper (optional) – For easier cleanup

Mastering Sheet-Pan Garlic Butter Chicken & Potatoes: How-To

Step 1: Preheat and Prepare

Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting the chicken thighs until the skin crisps up beautifully while ensuring the potatoes cook through.

Step 2: Mix the Garlic Butter

In a medium mixing bowl, combine the melted unsalted butter, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir well to create a fragrant garlic butter sauce that will coat the chicken and potatoes evenly.

Step 3: Prep the Chicken and Potatoes

Pat the chicken thighs dry with paper towels — this helps the skin get crispy. Place them in the bowl with the garlic butter mixture and toss to coat thoroughly. Add the halved baby potatoes to the same bowl and toss again, making sure everything is well coated with the garlic butter and herbs.

Step 4: Arrange on the Sheet Pan

Spread the chicken thighs and baby potatoes out on the sheet pan in a single layer. Make sure the chicken skin is facing up — this helps it crisp during roasting. Avoid overcrowding the pan to ensure even cooking.

Step 5: Roast to Perfection

Place the sheet pan in the preheated oven and roast for about 35-45 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the potatoes are tender with golden, crispy edges. Halfway through, use tongs to turn the potatoes for even browning.

Step 6: Garnish and Serve

Once roasted, sprinkle the chicken and potatoes with freshly chopped parsley for a burst of color and freshness. Serve immediately and enjoy the melty garlic butter sauce pooling around the plate.

If You’re Out Of…

• Chicken thighs: Substitute with chicken drumsticks or boneless chicken thighs, adjusting cooking time accordingly.
• Baby potatoes: Use small Yukon gold or red potatoes, chopped into bite-sized pieces.
• Dried herbs: Fresh thyme and rosemary can be used; use about 1 tablespoon of fresh herbs instead of 1 teaspoon dried.
• Unsalted butter: Use olive oil for a lighter option, although butter gives the richest flavor.
• Fresh parsley: Chopped cilantro or chives work well as a garnish alternative.

Little Things that Matter

• Dry the chicken skin: Patting the chicken dry ensures crispier skin after roasting.

• Don’t overcrowd the pan: Give the ingredients space to roast properly and brown evenly.

• Use room temperature butter: Melting the butter beforehand allows for even coating and better flavor infusion.

• Turn potatoes halfway: This guarantees crispy edges on all sides.

• Rest the chicken: Let the chicken rest a few minutes after roasting to seal in the juices.

Make-Ahead & Storage

This dish is a fantastic candidate for meal prep. Prepare the garlic butter mixture and cut the potatoes in advance, then store them separately in the refrigerator for up to 24 hours. When ready, toss everything together and roast.

Leftovers keep well in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven to maintain crispiness or use a skillet on medium heat. This recipe also freezes well — store cooked portions in freezer-safe containers for up to 3 months, then thaw overnight before reheating.

Your Questions, Answered

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless thighs will cook faster, so check for doneness around 25-30 minutes. They’ll still absorb the garlic butter beautifully and remain tender.

What’s the best way to get the potatoes extra crispy?

Make sure the potatoes are cut evenly and tossed well in the garlic butter. Also, turning them halfway through roasting helps ensure all sides crisp up nicely. Using a hot oven temperature like 400°F also aids in crispiness.

Can I add other vegetables to this sheet pan meal?

Yes! Vegetables like green beans, carrots, or Brussels sprouts can be added. Just be mindful of cooking times and add quicker-cooking veggies later in the roasting process to avoid overcooking.

How can I make this recipe dairy-free?

Swap the unsalted butter for a plant-based butter or use olive oil instead. This will still give you plenty of flavor while keeping the dish dairy-free.

Weekend Projects

• Roasted Garlic Cheesy Rice – A creamy, flavorful side that complements chicken dishes perfectly.
• Steak Loaded Potato Tot Casserole – For the ultimate indulgent potato dish to try on your next weekend.
• Sheet Pan Pesto Chicken Zucchini Rounds – Another sheet-pan favorite with a fresh twist.

Bring It Home

Sheet-Pan Garlic Butter Chicken & Potatoes is a versatile, flavorful meal that brings together the best of simple ingredients for a satisfying dinner. The buttery garlic sauce, tender chicken, and crispy potatoes make it a crowd-pleaser that requires minimal fuss. Whether you’re feeding a family or just treating yourself, this recipe delivers comfort and taste in every bite. Pair it with a crisp green salad or your favorite steamed veggies for a complete dinner that’s as easy to make as it is to enjoy.

This recipe proves that you don’t need complicated techniques or a long ingredient list to create something special. So next time you want a no-fail, delicious meal, remember the magic of Sheet-Pan Garlic Butter Chicken & Potatoes—your new go-to for effortless weeknight dinners.

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