Chicken with potatoes: it’s a dish that no one can resist. Garlic-roasted chicken with baby potatoes may be prepared in only one pan, making your life much simpler. This healthy chicken meal is prepared using chicken thighs that are full of flavor, juicy, and tender, as well as baby potatoes that have been seasoned with herbs. In addition, the preparation just takes ten minutes and only one sheet pan (no more dishes!). Just combine all of the ingredients, place them in the oven, and let the oven do its alchemy. Both are simple and delicious in equal measure.
It’s one of my go-to recipes because it’s so simple to make and it’s great, but when I have people around, it’s particularly one of my go-to foods. To a certain extent, for the same reason. In addition, if you have a large number of guests, you can simply double the ingredients in the recipe by two or three to serve a large number of people.

I was exhausted last night! Honestly, when the day is done, all I want to do is relax with my loved ones over a delicious and simple meal. In this recipe, we are going to use our tried-and-true herb garlic compound butter (the same as the one we used for the salmon cooked in the sheet pan) on chicken thighs, which are my favorite piece of meat everywhere in the world.

1 softened stick.Of butter.

2 Tbsp.Of minced garlic.

½ Tsp.Of kosher salt.

1 Tbsp.Of dried parsley.

A large lemon.

4 chicken thighs; bone-in.

1½ pounds.Of small red potatoes.

Freshly ground black pepper.

Olive oil.


1st Step:

Combine the butter, garlic, parsley, and salt in a basin. Stir the lemon zest into the butter until evenly distributed. Thinly slice the zest of the lemon “-thick circles, removing as many seeds as possible, and setting aside the slices.

2nd Step:

Using a paper towel, pat the chicken thighs dry. Generously season both sides with salt and pepper, and put aside.

3rd Step:

Prepare your potatoes by washing, drying, and slicing them into 14-inch slices “-heavy rounds. Put aside.

4th Step:

Spread a big amount (about 2 tablespoons) of the compound butter on the bottom of a 10- or 12-inch heavy pan, ideally one made of cast iron.

5th Step:

Place the potatoes in a circular manner that overlaps. They should be seasoned with salt and pepper and, if desired, drizzle with olive oil.

6th Step:

On top of the potatoes, arrange the chicken and apply the remaining compound butter on top of the chicken. Put one lemon slice on each thigh.

7th Step:

Throughout the course of baking, peep inside the oven to tilt the pan and drizzle the chicken and potatoes with the buttery juices.

8th Step:

Roast for about one hour, or until the skin is golden, the lemons have slightly darkened edges, and the exposed potatoes are crisp. Put the chicken on top of the potatoes with some of the buttery pan juices.


Leave a Reply

Your email address will not be published. Required fields are marked *