Description
Easy Skillet Garlic Chicken and Potatoes brings juicy golden chicken thighs, tender baby potatoes, garlic butter, thyme, and smoky paprika together in one skillet. This cozy one-pan chicken dinner uses familiar ingredients and straightforward steps, making it an excellent choice for busy weeknights or a relaxed family supper.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ¾ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 4 garlic cloves, finely minced
- 1 tablespoon chopped fresh parsley, optional
- Lemon wedges, for serving, optional
- ¼ cup freshly grated Parmesan cheese, optional
- ¼ teaspoon crushed red pepper flakes, optional
- ½ teaspoon dried rosemary, optional
Instructions
1. Preheat the oven to 400°F (200°C). Halve the baby potatoes and finely mince the garlic.
2. Pat the chicken thighs thoroughly dry. Season both sides with salt, black pepper, thyme, and smoked paprika.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook for 5–7 minutes until deeply golden. Turn and cook another 2 minutes, then transfer to a plate.
4. Add the potatoes cut-side down to the skillet. Cook for 4–5 minutes until lightly browned.
5. Reduce heat to medium-low. Add butter and minced garlic and cook for 30–60 seconds until fragrant. Stir in optional rosemary or red pepper flakes.
6. Return chicken to the skillet skin-side up and arrange it among the potatoes. Spoon garlic butter over the potatoes and around the chicken.
7. Transfer the skillet to the oven and bake for 20–25 minutes, until the chicken reaches 165°F (74°C) internally and the potatoes are fork-tender.
8. For extra-crispy skin, broil for 1–2 minutes while watching closely. Sprinkle Parmesan over the potatoes before broiling if desired.
9. Rest the chicken for 5 minutes. Garnish with parsley and serve with lemon wedges and garlic-butter pan juices.
Notes
- Dry the chicken skin thoroughly before seasoning for better browning.
- Cut larger potatoes into roughly 1-inch pieces so they cook evenly.
- Use a meat thermometer to confirm the chicken reaches 165°F (74°C).
- Store cooled leftovers promptly in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet, Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 520
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 33 g
- Saturated Fat: 11 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 29 g