Sheet-Pan Garlic Butter Chicken & Potatoes
This Sheet-Pan Garlic Butter Chicken & Potatoes is a flavorful, easy one-pan meal with juicy chicken thighs and crispy golden potatoes in a rich garlic butter sauce.
Servings: 4 servings
Ingredients
- 1.5 lbs chicken thighs bone-in, skin-on
- 1 lb baby potatoes halved
- 4 cloves garlic minced
- 0.5 cup unsalted butter melted
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper to taste
- fresh parsley chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C) to prepare for roasting the chicken thighs and potatoes.
- In a medium mixing bowl, combine melted unsalted butter, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir well to create the garlic butter sauce.
- Pat the chicken thighs dry with paper towels to help 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 to coat everything evenly with the garlic butter and herbs.
- Spread the chicken thighs and baby potatoes out on the sheet pan in a single layer with the chicken skin facing up, avoiding overcrowding for even cooking.
- Roast in the preheated oven for about 35-45 minutes until chicken reaches 165°F (74°C) internal temperature and potatoes are tender and golden. Turn potatoes halfway through roasting for even browning.
- Sprinkle freshly chopped parsley over the chicken and potatoes, then serve immediately with the garlic butter sauce.
Equipment
- Sheet Pan
- Mixing Bowl
- Measuring spoons and cup
- Knife and cutting board
- Tongs or spatula
- Aluminum foil or parchment paper
Notes
- Patting chicken dry ensures crispier skin after roasting.
- Don’t overcrowd the pan to allow even browning and proper roasting.
- Use room temperature melted butter for even coating and flavor infusion.
- Turn potatoes halfway through cooking for extra crispy edges.
- Leftovers keep well refrigerated for 3-4 days and freeze up to 3 months.