Crunchy Creamy Sweet

Easy Recipes for Busy Parents

You are here: Home / Dinner / Garlic Herb Chicken and Potatoes

Garlic Herb Chicken and Potatoes

by 30 Comments

Sharing is caring!

Jump to Recipe Print Recipe

Garlic Herb Chicken and Potatoes is the easiest one-pan dinner you can make. Chicken thighs and baby potatoes roasted together with garlic and herb butter in just one skillet!

Chicken thighs are a great option for budget-friendly meals for families. I make my Instant Pot Chicken Thighs or my French Onion Roasted Chicken.

garlic and herb chicken and potatoes 1 Garlic Herb Chicken and Potatoes

One of the easiest dinners you can make with chicken thighs and potatoes is this right here. I browned seasoned bone-in skin-on chicken thighs in oil and butter in cast iron pan, then added baby potatoes and herbs and roasted the whole dish in the oven. The result is juicy chicken and perfectly roasted potatoes with a delicious garlic and herb pan sauce. This chicken and potatoes dinner is perfect for busy weeknights since you only need a few ingredients and have only one pan to wash. Win-win!

Ingredients:

  • skin-on bone-in chicken thighs
  • baby potatoes
  • olive oil
  • salt and pepper
  • paprika
  • butter
  • shallot
  • garlic
  • fresh thyme and rosemary
  • dried oregano

garlic and herb chicken and potatoes 4 Garlic Herb Chicken and Potatoes

How to make roasted chicken and potatoes?

  • Season chicken thighs on both sides with salt, pepper and paprika. Cut baby potatoes in half or quarter if they are big. Preheat oven to 400 degrees F.
  • Heat up olive oil in cast iron skillet. Add shallot and saute for 1 minute. Add chicken thighs, skin side down and brown for 2 to 3 minutes. Flip and brown the other side.
  • Add butter to skillet and let melt. Sprinkle herbs and garlic over chicken. Arrange potatoes around chicken thighs. Season everything with salt and pepper.
  • Place skillet in oven and roast for 30 minutes or until the chicken is done (internal temperature at least 165 degrees F). Remove from oven and let stand 10 minutes.

Storing leftovers:

Any leftovers should be cooled and placed in a container with lid. You can store it in the fridge for up to 4 days. To reheat, place in a skillet and bake for 15 minutes.

garlic and herb chicken and potatoes 2 Garlic Herb Chicken and Potatoes

More easy chicken dinners:

For more recipes like this one, feel free to browse our Dinner Category.

pin it button Garlic Herb Chicken and Potatoes

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

garlic and herb chicken and potatoes 1 500x500 Garlic Herb Chicken and Potatoes

Garlic & Herb Chicken and Potatoes

Author: Anna
This garlic Herb Chicken and Potatoes is the easiest one pan dinner you can make. Chicken thighs and baby potatoes are roasted together with garlic and herb butter in just one skillet!
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 470 kcal

Ingredients
 
 

  • 4 bone-in skin-on chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 lb baby yellow potatoes
  • 1 tablespoon olive oil
  • 1 shallot chopped
  • 1 tablespoon butter
  • 4 garlic cloves minced
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon fresh rosemary
  • 1/4 teaspoon dried oregano

Instructions
 

  • Season chicken thighs on both sides with salt, pepper and paprika. Cut baby potatoes in half or quarter if they are big. Preheat oven to 400 degrees F.
  • Heat up olive oil in cast iron skillet. Add shallot and saute for 1 minute. Add chicken thighs, skin side down and brown for 2 to 3 minutes. Flip and brown the other side.
  • Add butter to skillet and let melt. Sprinkle herbs and garlic over chicken. Arrange potatoes around chicken thighs. Season everything with salt and pepper.
  • Place skillet in oven and roast for 30 minutes or until the chicken is done (internal temperature at least 165 degrees F). Remove from oven and let stand 10 minutes.

Notes

  1. Check the chicken thighs with a meat thermometer after baking. The internal temperature should be at least 165 degrees F. 
  2. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 470kcal | Carbohydrates: 22g | Protein: 26g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 435mg | Potassium: 806mg | Fiber: 2g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 24.2mg | Calcium: 31mg | Iron: 2mg
Keyword chicken and potatoes
Tried this recipe?Leave a comment with rating below!

Reader Interactions

Comments

  1. Nitia Morris says

    5 stars
    Totally delicious. Our thighs were larger (cooking for two) and potatoes were smaller ( Yukon gold baby) so we cooked the thighs and whole potatoes for 40 minutes. Don’t substitute or skip the shallots – they made the meal. Will cook again.

    Reply

    • Kelly Begy says

      Best way is to par boil (pre-boil water, then soak potatoes for 5-7 mins before adding to pan. Helps crisp the outside and keep the middle tender and fluffy!

      Reply

  7. Dorothy Reinhold says

    That chicken is gorgeous! Look at all of that color! You can see the flavor in the pic! Yummmmmm!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




as seen on

5 Secrets to
Instant Pot Success

Tips & recipes to get the most of your device

Crunchy Creamy Sweet new logo