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You are here: Crunchy Creamy Sweet / Dinner / Garlic Herb Chicken and Potatoes

Garlic Herb Chicken and Potatoes

Published: Mar 11, 2019 · Modified: Sep 21, 2020 by Anna 35 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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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.

Close up shot of roasted chicken thigh on plate with baby potatoes on the side.

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
Overhead shot of 4 chicken thighs in cast iron skillet.

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.

Overhead shot of garlic and herb chicken thighs with potatoes in skillet.

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.

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 & 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 18 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 470 kcal
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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

  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
Tried this recipe?Leave a comment with rating below!

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Reader Interactions

Comments

    5 from 18 votes (2 ratings without comment)

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    Recipe Rating




  1. Angela R. says

    June 04, 2025 at 11:15 am

    5 stars
    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.

    Reply
  2. Donn says

    February 16, 2025 at 8:34 am

    5 stars
    I made it for dinner today. Delicious! Thanks for the recipe.

    Reply
  3. jol says

    August 16, 2024 at 1:01 am

    5 stars
    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

    Reply
  4. Christopher says

    April 18, 2024 at 1:06 pm

    5 stars
    I really like these herbs. Garlic is mandatory, but the spices worked perfectly. This is really a very good recipe

    Reply
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