Garlic Chicken and Potatoes
Savor the comforting flavors of this one-skillet Garlic Chicken and Potatoes recipe, where tender, golden-brown chicken thighs are paired with perfectly roasted baby potatoes infused with garlic butter and fresh rosemary. With a crispy, paprika-seasoned chicken skin and a rich splash of chicken broth simmered to perfection in the oven, this dish is an effortless blend of hearty and aromatic ingredients. Perfect for busy weeknights or a cozy family dinner, this easy-to-make recipe takes just 15 minutes to prep and offers a wholesome, satisfying meal for four. Serve it straight from the skillet with a garnish of lemon wedges for a bright, zesty finish that takes this classic comfort food to a whole new level! Keywords: garlic chicken and potatoes, one-skillet dinner, chicken and potatoes recipe, roasted chicken thighs, weeknight dinner.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 500 grams Baby potatoes
- 6 cloves Garlic cloves (minced)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 tablespoon Fresh rosemary (chopped)
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 250 milliliters Chicken broth
- 1 piece Lemon (sliced into wedges, optional for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika.
Wash the baby potatoes thoroughly and halve any larger ones to ensure they cook evenly.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.
Sear the chicken thighs, skin side down, for 3-4 minutes until the skin is golden brown. Flip the thighs and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and cook until fragrant, about 1 minute.
Add the halved baby potatoes to the skillet. Stir to coat them evenly in the garlic butter, and cook for 5-6 minutes, stirring occasionally, until they start to brown.
Sprinkle the chopped rosemary over the potatoes and mix well.
Nestle the seared chicken thighs back into the skillet, skin side up, on top of the potatoes.
Pour the chicken broth around the potatoes, ensuring not to pour directly over the chicken to keep the skin crispy.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is fully cooked (the internal temperature should reach 75°C or 165°F) and the potatoes are tender.
Carefully remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Garnish with lemon wedges, if desired, and serve hot!
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.6 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3578 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
