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Crispy One-Pan Garlic Butter Chicken Thighs Recipe with Roasted Potatoes Made Easy

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A quick and easy one-pan recipe featuring crispy garlic butter chicken thighs with perfectly roasted potatoes, infused with a subtle smoky twist from smoked paprika.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 1.5 pounds (700 grams) baby Yukon Gold or red potatoes, halved or quartered
  • 4 tablespoons (60 grams) unsalted butter
  • 5 cloves garlic, minced
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Juice and zest of half a lemon
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and halve the baby potatoes. Pat them dry with a towel to remove excess moisture.
  3. Toss the potatoes in 1 tablespoon olive oil, half the smoked paprika, ½ teaspoon salt, and a pinch of black pepper. Set aside.
  4. Pat dry the chicken thighs skin thoroughly with paper towels. Season both sides with salt, pepper, thyme, and oregano.
  5. Heat 1 tablespoon olive oil and 2 tablespoons butter in your skillet over medium-high heat. When the butter foams and oil shimmers (about 2 minutes), place the chicken thighs skin-side down carefully.
  6. Sear the chicken skin-side down for 6-8 minutes without moving them to create a crisp skin. Reduce heat slightly if skin browns too fast.
  7. Flip the chicken thighs. Add the minced garlic around the pan and stir briefly (about 30 seconds). Add remaining 2 tablespoons butter and toss gently to melt.
  8. Add the seasoned potatoes around the chicken in the skillet.
  9. Transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
  10. Right after taking the pan out, sprinkle the lemon zest over everything and drizzle the juice.
  11. Garnish with chopped parsley. Let the dish rest for 5 minutes before serving.

Notes

Pat chicken skin dry to ensure crispiness. Avoid overcrowding the pan to prevent soggy skin and potatoes. Use medium-high heat for searing. If potatoes brown too quickly, tent loosely with foil during last 10 minutes. Rest chicken before serving to keep it juicy. Butter adds richness and helps brown garlic without burning.

Nutrition

Keywords: garlic butter chicken, crispy chicken thighs, roasted potatoes, one-pan meal, smoked paprika, easy dinner, weeknight recipe

Find it online: https://lirafood.com/crispy-one-pan-garlic-butter-chicken-thighs-recipe-with-roasted-potatoes-made-easy/