Let’s be real for a second. Who actually enjoys doing dishes? I’ll wait. Nobody? That’s what I thought. If you’re like me, the idea of a delicious, home-cooked meal is often overshadowed by the looming dread of a sink full of pots and pans. It’s the ultimate weeknight conundrum: crave a satisfying, flavorful dinner, but lack the energy for a massive cleanup.
What if I told you that you could have it all? A mouth-watering, family-pleasing meal with minimal cleanup. Enter the undisputed champion of weeknight dinners: the one-pan meal. And today, we’re tackling a personal favorite, a true heavyweight in the world of simple recipes: Easy One-Pan Garlic Butter Chicken and Potatoes.
This isn’t just another boring chicken and potatoes recipe. Oh no. We’re talking juicy, tender chicken and crispy, golden potatoes, all bathed in a glorious garlic butter sauce. It’s the kind of meal that tastes like you spent hours in the kitchen when, in reality, you’ll have it prepped and in the oven in under 20 minutes. So, grab your favorite skillet or sheet pan, and let’s get cooking. Trust me, your family (and your dishwasher) will thank you.
Why This Recipe Just Works
You’ve probably seen a million chicken and potato recipes floating around the internet. What makes this one so special? It’s all about the perfect marriage of simplicity and flavor, a combination I’m always chasing in my own kitchen.
- Minimal Cleanup: This is the big one, right? Everything cooks together in one pan, which means fewer dishes to wash. You can even line your pan with parchment paper or foil for an even speedier cleanup. Now that’s what I call a win-win.
- Family-Friendly Flavors: Garlic, butter, chicken, and potatoes. It’s a classic combination for a reason. These are simple, comforting flavors that even the pickiest eaters in your family will love. My kids devour this, which, IMO, is the ultimate seal of approval.
- Perfect for Meal Planning: This dish is a fantastic addition to your weekly meal plan. It’s quick to assemble, and you can even prep some components ahead of time. Chop your potatoes or mix your seasonings in advance to save even more time on a busy night.
Getting Your Ingredients Right
The beauty of this recipe lies in its simplicity, which means the quality of your ingredients really shines through. Here’s what you’ll need and why it matters.
For the Chicken and Potatoes:
- Chicken: I’m a huge fan of using bone-in, skin-on chicken thighs for this recipe. The skin gets wonderfully crispy in the oven and helps keep the meat incredibly juicy and flavorful. If you prefer, boneless, skinless chicken thighs or even chicken breasts will work. Just be aware that you may need to adjust the cooking time. If using breasts, it’s a good idea to pound them to an even thickness to ensure they cook evenly.
- Potatoes: I prefer using baby potatoes (like Yukon Golds or red potatoes) for this dish. They have a creamy texture and their thin skin means you don’t have to peel them. Just give them a good scrub and cut them into bite-sized pieces. The key is to make sure your potato pieces are all roughly the same size for even cooking.
- Olive Oil: A good quality olive oil is essential for getting those potatoes nice and crispy.
- Seasonings: We’re keeping it simple with salt, black pepper, paprika, and some dried herbs like thyme or rosemary. These classic seasonings complement the garlic butter sauce perfectly.
For That Glorious Garlic Butter Sauce:
- Butter: Use unsalted butter so you can control the saltiness of the dish.
- Garlic: Freshly minced garlic is a must here. Don’t even think about reaching for that jarred stuff. The flavor of fresh garlic is so much more potent and delicious. We’re using a generous amount, so be prepared for your kitchen to smell amazing.
- Fresh Parsley: A little bit of chopped fresh parsley at the end adds a pop of color and freshness that cuts through the richness of the butter.
Let’s Cook! A Step-by-Step Guide
Ready to make some magic happen? Here’s the game plan. It’s so easy, you’ll have it memorized after the first try.
Step 1: Prep is Key
First things first, preheat your oven to 400°F (200°C). While the oven is heating up, it’s time to prep your ingredients. This is where a little organization goes a long way.
- Potatoes First: If you’re using baby potatoes, simply cut them in half or into quarters if they’re on the larger side. The goal is to have uniform, bite-sized pieces. Toss them in a large bowl with olive oil, salt, pepper, paprika, and your dried herbs of choice.
- Chicken Time: Pat your chicken thighs dry with a paper towel. This is a crucial step to getting that super crispy skin! Season them generously on all sides with salt and pepper.
Step 2: Assemble Your Masterpiece
Now for the fun part. Grab your trusty skillet or a large baking sheet.
- Arrange the Goods: Spread the seasoned potatoes in an even layer on the pan. Then, nestle the chicken thighs in amongst the potatoes, making sure they’re not too crowded. Overcrowding the pan will cause everything to steam instead of roast, and nobody wants soggy chicken skin.
- Into the Oven: Pop the pan into the preheated oven and roast for about 20-25 minutes. This initial roasting time gives the potatoes a head start.
Step 3: The Garlic Butter Bath
While the chicken and potatoes are getting a head start in the oven, it’s time to prepare the star of the show: the garlic butter sauce.
- Melt and Mingle: In a small bowl, melt your butter. Stir in the freshly minced garlic. And that’s it. Seriously. It’s that simple.
- The Grand Finale: After the initial 20-25 minutes of roasting, carefully take the pan out of the oven. Drizzle that heavenly garlic butter mixture all over the chicken and potatoes. Use a brush or a spoon to make sure everything is evenly coated.
Step 4: Roast to Perfection
Return the pan to the oven and continue to roast for another 15-20 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F for breasts or 175°F for thighs) and the potatoes are golden brown and crispy. If you want your chicken skin extra crispy, you can switch the oven to broil for the last 2-3 minutes of cooking. Just keep a close eye on it so it doesn’t burn!
Before serving, let the chicken rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful piece of meat. Garnish with a sprinkle of fresh parsley and serve immediately.
Tips, Tricks, and Variations
I’ve made this dish more times than I can count, and I’ve picked up a few tricks along the way. Here are some of my favorite tips and variations to help you make this recipe your own.
- For Extra Crispy Potatoes: Want to guarantee super crispy skillet potatoes? Try parboiling them for about 5-7 minutes before tossing them with oil and seasonings. This helps to rough up the edges and ensures a fluffy interior and a perfectly crispy exterior. Another trick is to preheat your pan in the oven before adding the potatoes.
- Veggie Power: Feel free to add other vegetables to the pan. Chunks of onion, bell peppers, carrots, or even green beans are all delicious additions. Add them to the pan along with the potatoes.
- A Touch of Spice: If you like a little heat, add a pinch of red pepper flakes to your garlic butter sauce.
- Lemony Freshness: A squeeze of fresh lemon juice over the finished dish adds a bright, zesty flavor that cuts through the richness of the butter.
Serving and Storing
This garlic butter chicken and potatoes dish is a complete meal on its own, but it also pairs beautifully with a simple green salad or some steamed vegetables like broccoli or asparagus.
Leftovers? No problem. Store any remaining chicken and potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, I recommend using the oven or an air fryer to help crisp everything back up. Microwaving will work in a pinch, but you’ll lose some of that delightful crispiness.
So there you have it—a simple, delicious, and stress-free one-pan meal that’s sure to become a staple in your dinner rotation. It’s proof that you don’t need a complicated recipe or a sink full of dishes to create a truly satisfying and memorable meal. Now, go forth and conquer that weeknight dinner slump
One-Pan Garlic Butter Chicken and Potatoes
Ingredients
Method
- In a large skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the halved baby potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender. Season with salt and pepper, then remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Add the chicken pieces, paprika, Italian seasoning, and a pinch of salt and pepper. Cook for 5–7 minutes until browned and cooked through. Remove chicken and set aside with the potatoes.
- Reduce heat to medium. Add the remaining tablespoon of butter to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and stir, scraping up any browned bits from the bottom of the pan to deglaze.
- Return the chicken and potatoes to the skillet. Toss to coat in the garlic butter sauce and simmer for 2–3 minutes until heated through and flavors are combined.
- Garnish with chopped parsley and a squeeze of lemon juice before serving.
