Community recipe
Garlic Butter Chicken with Crispy Potatoes
A simple one-pan weeknight dinner of juicy, golden chicken thighs and crisp skillet potatoes finished in garlicky lemon butter.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 2 tbsp parsley, chopped (optional)
- 1 lemon, cut in half
- 4 garlic cloves, minced
- 3 tbsp butters, unsalted
- 680 g baby potatoes, halved
- 1 tbsp olive oil
- 1 tsp paprika
- 0.75 tsp black pepper, freshly ground
- 1.5 tsp salts
- 16 chicken thighs
Make it
Instructions
- 01
Season the chicken
Pat the chicken thighs dry. Season both sides with 1 teaspoon salt, pepper, and paprika.
- 02
Crisp the potatoes
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the potatoes cut-side down, season with the remaining salt and pepper, and cook without stirring until deeply golden. Turn and cook until the other sides are lightly browned.
- 03
Brown and finish the chicken
Move the potatoes to the edges of the skillet. Place the chicken skin-side down in the center and cook until the skin is golden. Turn the chicken, add the butter and garlic, and spoon the melting garlic butter over the chicken and potatoes. Continue cooking until the potatoes are tender and the thickest part of the chicken reaches 165°F (74°C).
- 04
Add lemon and serve
Remove the skillet from the heat. Squeeze the lemon over the chicken and potatoes, scatter with parsley, and serve immediately.
