Garlic Butter Chicken and Potatoes
This Garlic Butter Chicken and Potatoes recipe is a delicious dinner option featuring tender chicken thighs and flavorful potatoes coated in garlic butter.
Equipment
- Baking Dish
- small bowl
- Knife
Ingredients
For the garlic butter
- 4 tablespoons unsalted butter softened
- 5 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the chicken and potatoes
- 6 medium Yukon Gold potatoes unpeeled, cut into 1-inch chunks
- 2 tablespoons neutral oil such as canola or avocado
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 pieces bone-in, skin-on chicken thighs about 1 ½ pounds total
- 2 tablespoons chopped fresh parsley for garnish, optional
Instructions
Method
- Preheat the oven to 400°F.
- In a small bowl, stir together the butter, garlic, salt, and pepper until well combined. Set aside.
- Add the potatoes to an 8x8 or 9x9-inch square baking dish and toss with the oil. Season with the salt and pepper.
- Using a knife, pierce the chicken thighs a couple of times through the skin. Rub each chicken thigh thoroughly with the prepared garlic butter, making sure to get under the skin as well. Place the chicken on top of the potatoes in the baking dish.
- Roast until the potatoes are tender and the chicken is cooked through, about 45 minutes, basting the chicken with the juices from the bottom of the dish halfway through cooking.
- Serve the chicken thighs with the potatoes and remaining juices. Garnish with fresh parsley, if using.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 to 45 seconds or until warm.
Nutrition
Serving: 1servingCalories: 515kcalCarbohydrates: 32gProtein: 35gFat: 29g
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