Description
A cozy, comforting one-pan meal perfect for weeknight dinners or family gatherings. Tender chicken and golden roasted potatoes are coated in a rich garlic butter sauce, infused with herbs for maximum flavor. This simple yet satisfying dish is easy to prepare and delivers restaurant-quality taste at home.
Ingredients
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4 boneless, skinless chicken breasts or thighs
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1.5 pounds baby potatoes, halved
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4 tablespoons unsalted butter, melted
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5 cloves garlic, minced
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2 tablespoons olive oil
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1 teaspoon paprika
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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½ teaspoon onion powder
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½ teaspoon black pepper
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1 teaspoon salt
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½ teaspoon crushed red pepper flakes (optional)
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2 tablespoons fresh parsley, chopped
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¼ cup grated Parmesan cheese (optional)
Instructions
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Preheat oven to 400°F (200°C) and lightly grease a large baking dish.
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In a small bowl, mix melted butter, minced garlic, paprika, thyme, rosemary, onion powder, salt, pepper, and red pepper flakes.
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Pat chicken dry and coat with half of the garlic butter mixture. Set aside to marinate briefly.
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Toss halved potatoes with olive oil and the remaining garlic butter mixture.
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Arrange potatoes in the baking dish, forming a base layer, and place chicken on top. Spoon any remaining garlic butter over chicken.
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Bake for 35–45 minutes, or until chicken reaches 165°F (74°C) and potatoes are tender. Stir potatoes halfway through for even cooking.
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Optional: Sprinkle Parmesan over chicken and potatoes in the last 5 minutes, broil 2–3 minutes for a golden crust.
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Let rest 5 minutes, then garnish with parsley and serve.
Notes
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Cut potatoes evenly for uniform cooking.
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Use chicken thighs for extra juiciness.
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Can add other vegetables like carrots, bell peppers, or zucchini.
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Marinate chicken ahead of time for deeper flavor.
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Leftovers store well in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes