potato and chicken recipe
The Best potato and chicken recipe
I’ve been making this potato and chicken recipe for years, and it’s one of those dishes that just never gets old. It’s simple, filling, and always hits the spot—whether it’s a busy weeknight or a lazy Sunday dinner. My kids ask for it at least once a week, and honestly, I don’t blame them. The way the potatoes soak up the flavors while staying crispy on the edges, and the chicken turns out juicy and tender every time, makes it a no-brainer for me.
What I love most about this recipe is how versatile it is. You can toss it together in one pan, which means less cleanup, and it works just as well for a quick family meal as it does for feeding a crowd. Plus, it’s packed with protein from the chicken and fiber from the potatoes, so I feel good serving it to my family. It’s not one of those meals that leaves you feeling sluggish afterward—just satisfied and full in the best way. If you’re looking for a dish that’s easy, healthy, and always a hit, this is the one to try.
One-Pan Garlic Butter Chicken and Potatoes
A hearty and flavorful dish featuring tender chicken thighs and crispy potatoes roasted in a rich garlic butter sauce. Perfect for a quick weeknight dinner with minimal cleanup.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup chicken broth
👨🍳Directions
-
1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
2 In a large mixing bowl, toss the halved baby potatoes with 2 tbsp olive oil, paprika, garlic powder, thyme, salt, and black pepper until evenly coated.
-
3 Arrange the seasoned potatoes on the prepared baking sheet in a single layer, cut-side down.
-
4 Place the chicken thighs skin-side up on the same baking sheet, spacing them evenly among the potatoes. Drizzle the chicken with the remaining 1 tbsp olive oil and season with a pinch of salt and pepper.
-
5 Bake for 25 minutes, then flip the potatoes and continue baking for another 10 minutes or until the chicken is golden and cooked through (internal temperature should reach 165°F).
-
6 While the chicken and potatoes are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant. Stir in the chicken broth and simmer for 2 minutes.
-
7 Remove the baking sheet from the oven and drizzle the garlic butter sauce over the chicken and potatoes. Sprinkle with fresh parsley before serving.
🔧Equipment
- Large mixing bowl
- Baking sheet
- Oven
- Small saucepan
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pan Garlic Butter Chicken and Potatoes Works
This potato and chicken recipe is one of those foolproof dishes that always delivers, no matter the occasion. It’s hearty enough for a weeknight dinner but still feels special for family gatherings, with flavors that everyone—from picky kids to grandparents—will enjoy. Plus, it’s simple to scale up or down, making it a practical choice whether you’re feeding a crowd or just looking for leftovers.
❓ Frequently Asked Questions About One-Pan Garlic Butter Chicken and Potatoes
1. Can I use sweet potatoes instead of regular potatoes in this recipe?
Yes, you can substitute sweet potatoes for regular potatoes, but keep in mind that sweet potatoes have a higher sugar content and will caramelize differently. They may also take slightly longer to cook, so adjust the cooking time accordingly to avoid burning.
2. How can I make this dish crispier?
For extra crispiness, pat the chicken and potatoes dry before seasoning and cooking. Use a hot pan with enough oil to coat the bottom, and avoid overcrowding the pan to allow proper browning. You can also finish the dish in a hot oven (400°F/200°C) for 5-10 minutes to crisp up the skin.
3. Can I prepare this recipe ahead of time?
Yes, you can prep the ingredients ahead of time—marinate the chicken and chop the potatoes in advance, then store them separately in the fridge. However, for the best texture, cook the dish fresh just before serving, as reheating may make the chicken and potatoes soggy.
4. What sides pair well with potato and chicken?
This dish pairs well with simple sides like a fresh green salad, steamed vegetables (such as broccoli or green beans), or crusty bread. For a heartier meal, try serving it with roasted carrots, mashed potatoes, or a creamy coleslaw.
5. Can I make this recipe in an air fryer?
Yes, you can adapt this recipe for an air fryer. Toss the potatoes and chicken in oil and seasonings, then cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through. The chicken should reach an internal temperature of 165°F (74°C) for doneness. Adjust time as needed based on your air fryer model.
