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.
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
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.
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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.
More easy chicken dinners:
- French Onion Roasted Chicken
- Roasted Lemon Garlic Chicken
- Instant Pot Chicken Thighs
- Baked Honey Mustard Chicken
- Chicken Francese
- Skillet Chicken Thighs
For more recipes like this one, feel free to browse our Dinner Category.
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Garlic & Herb Chicken and Potatoes
Ingredients
- 4 bone-in skin-on chicken thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 lb baby yellow potatoes
- 1 tablespoon olive oil
- 1 shallot chopped
- 1 tablespoon butter
- 4 garlic cloves minced
- ½ teaspoon fresh thyme
- ½ teaspoon fresh rosemary
- ¼ 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
- Check the chicken thighs with a meat thermometer after baking. The internal temperature should be at least 165 degrees F.
- 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.
Angela R. says
So simple and full of flavor. The chicken came out juicy with perfectly crispy skin, and the potatoes soaked up all that herby, garlicky goodness. A new favorite one-pan dinner.
Donn says
I made it for dinner today. Delicious! Thanks for the recipe.
jol says
I will make this chicken for lunch today. It looks very appetizing. I will let you know how it turned out. No worries, your recipes are always perfect and delicious
Christopher says
I really like these herbs. Garlic is mandatory, but the spices worked perfectly. This is really a very good recipe