Garlic Butter Chicken and Potatoes
A delicious and easy recipe for Garlic Butter Chicken and Potatoes that perfectly combines tender chicken thighs and roasted potatoes in a garlic butter sauce.
Equipment
- Oven
- baking dish
- Mixing bowl
- Knife
Ingredients
Garlic Butter
- 4 tablespoons unsalted butter softened
- 5 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
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
Preparation
- 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 a 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, getting under the skin.
- Place the chicken on top of the potatoes in the baking dish. If there's leftover garlic butter, add it on top of the chicken.
Cooking
- Roast until the potatoes are tender and the chicken is cooked through, about 45 minutes, basting the chicken with juices halfway through.
- Serve the chicken thighs with the potatoes and remaining juices spooned over the top. 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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