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- 4 boneless, skinless chicken thighs - 1 lb baby potatoes, halved - 6 cloves garlic, minced - 2 tablespoons fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1/2 cup unsalted butter, melted - 1 tablespoon olive oil The main ingredients bring joy to your kitchen. Chicken thighs are juicy and flavorful. Baby potatoes add a nice texture. Garlic and herbs provide aroma and depth. Butter and olive oil enhance richness. - Salt and freshly cracked black pepper, to taste - 1 teaspoon smoked paprika - 1 tablespoon freshly squeezed lemon juice Seasoning is key to making every bite amazing. Salt and pepper boost the dish's taste. Smoked paprika adds a subtle warmth. Lemon juice brightens the flavors and balances richness. - Fresh parsley leaves, chopped Garnishing with fresh parsley is optional but recommended. It adds color and freshness. A sprinkle before serving makes your dish pop visually. Plus, it adds a fresh taste that makes everything better. - Preheat your oven to 400°F (200°C). This ensures even cooking for your dish. - In a large bowl, whisk together melted butter, minced garlic, chopped rosemary, thyme, lemon juice, smoked paprika, salt, and pepper. This mixture creates a tasty garlic butter marinade. - Toss the chicken thighs in the garlic butter marinade. Make sure they are fully coated for maximum flavor. - I suggest marinating the chicken for about 15 minutes at room temperature. This short time adds a lot of taste. - Take halved baby potatoes in another bowl. Drizzle olive oil over them. - Season with salt and pepper. Toss well to coat every piece evenly. This will make the potatoes flavorful and crispy. - Grab a large sheet pan. Place the marinated chicken thighs in the center. - Scatter the seasoned potatoes around the chicken. Make sure everything has space for even cooking. - Drizzle any leftover garlic butter marinade over both the chicken and potatoes. This adds more rich flavor. - Roast the chicken and potatoes in the oven for 30-35 minutes. - The chicken should reach an internal temperature of 165°F (74°C). The potatoes should be tender and golden brown. - Stir everything halfway through cooking. This helps ensure even browning and cooking for both the chicken and potatoes. Marinating chicken is key to great flavor. The garlic butter mix seeps into the meat, making it juicy. I suggest marinating for at least 15 minutes. If you have time, marinate for up to an hour. This allows the flavors to develop deeper. To check for tenderness, pierce a potato with a fork. It should glide in easily. For a golden brown finish, spread the potatoes out on the pan. This helps them get crispy. Turn them halfway through cooking for even browning. For a rustic touch, serve everything right from the sheet pan. It looks warm and inviting. You can also plate each dish separately. Pair with steamed green beans for color and freshness. Drizzle some garlic butter over the meal before serving for extra flavor. {{image_4}} You can switch up the chicken type in this recipe. Chicken breasts or drumsticks will work well. Each will give a different taste and texture. You can also add seasonal veggies to the pan. Carrots, bell peppers, or zucchini can add color and flavor. Just chop them up and toss them with the potatoes. Do you want to change the taste? Use different herbs! Basil or oregano can give a fresh twist. If you like heat, add some red pepper flakes. Adjusting spice levels can make this dish fit your taste buds. Want to try a new cooking method? You can air fry this meal. It will cut down cooking time and add crispiness. Just follow the same steps but adjust the time. Alternatively, you can slow cook it for a tender result. Place everything in a slow cooker and let it do its magic for several hours. To keep your leftovers fresh, store them in an airtight container. Make sure to let the dish cool to room temperature before sealing. If you do this, your meal stays tasty and safe. You can keep the leftovers in the fridge for up to three days. The best way to reheat the chicken and potatoes is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15 to 20 minutes, or until warmed through. This method helps keep the chicken juicy and the potatoes crispy. You can also use a microwave, but be careful. Microwaving can make the chicken rubbery. If you choose this option, cover it with a damp paper towel to help maintain moisture. If you want to save some for later, you can freeze the dish. First, let it cool completely. Then, place the chicken and potatoes in a freezer-safe container. For best results, use it within three months. To thaw, move it to the fridge for a few hours or overnight. Reheat in the oven or microwave as mentioned above. This way, you can enjoy a quick meal without losing flavor. Yes, you can use frozen chicken. However, you must thaw it first. Thaw it in the fridge overnight. If you’re in a hurry, use the microwave. Just ensure it’s fully thawed before cooking. This helps the chicken cook evenly and absorb the flavors. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). Insert it in the thickest part of the thigh. If you don't have a thermometer, cut into the chicken. The juices should run clear, and the meat should be white, not pink. You can serve many sides with this dish. Here are some great options: - Steamed green beans - Roasted carrots - A fresh garden salad - Garlic bread These sides balance the meal and add more flavor. Yes! To make it vegetarian, swap chicken for hearty vegetables. Use: - Cauliflower - Zucchini - Bell peppers - Chickpeas Toss these in garlic butter and roast them like the chicken. This gives you a tasty and satisfying meal. To prevent burning, cut the potatoes into even sizes. This helps them cook evenly. Also, toss them well in olive oil and seasonings. Make sure they are spread out on the pan. Stir them halfway through cooking. This ensures they brown nicely without burning. This article covered a simple yet tasty garlic butter chicken and potatoes recipe. We explored the main ingredients like chicken thighs, baby potatoes, and fresh herbs. I shared step-by-step instructions, tips for perfect results, and variations for personal taste. With leftovers storage advice and answers to common questions, you now have all you need for a great meal. Enjoy experimenting with this dish, and make it your own with different flavors or cooking methods. Happy cooking!

Garlic Butter Chicken and Potatoes Sheet Pan

Indulge in the delightful flavors of Garlic Butter Chicken & Potatoes, a dish that brings comfort to your table. This easy recipe combines succulent chicken thighs and tender baby potatoes, all roasted in a fragrant garlic butter marinade featuring fresh herbs. Perfect for a family dinner or impressing guests, this meal is simple to prepare and packed with flavor. Click through to discover the full recipe and elevate your dinner tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 lb baby potatoes, halved

1/2 cup unsalted butter, melted

6 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon freshly squeezed lemon juice

Salt and freshly cracked black pepper, to taste

1 teaspoon smoked paprika

1 tablespoon olive oil

Fresh parsley leaves, chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C) to get it ready for roasting.

    In a large mixing bowl, whisk together the melted butter, minced garlic, chopped rosemary, thyme, lemon juice, smoked paprika, salt, and pepper. Make sure all ingredients are combined to create a fragrant garlic butter marinade.

      Add the chicken thighs to the bowl, and toss them to ensure they are well-coated in the marinade. For optimal flavor, allow the chicken to marinate for about 15 minutes at room temperature.

        While the chicken is marinating, take another bowl and combine the halved baby potatoes. Drizzle the olive oil over the potatoes, then season with salt and pepper. Toss them well until every piece is evenly coated.

          Prepare a large sheet pan by arranging the marinated chicken thighs in the center. Scatter the seasoned potatoes around the chicken, ensuring everything is spread out for even cooking.

            Drizzle any leftover garlic butter marinade from the mixing bowl over both the chicken and potatoes to infuse them with extra flavor.

              Roast the chicken and potatoes in the preheated oven for 30-35 minutes, or until the chicken registers an internal temperature of 165°F (74°C) and the potatoes become tender and golden brown, stirring once halfway through cooking for even browning.

                Once cooked, remove the sheet pan from the oven and let the dish rest for about 5 minutes to allow the juices to redistribute.

                  Just before serving, sprinkle the dish with freshly chopped parsley to brighten the presentation.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: For a rustic presentation, serve the chicken and potatoes directly from the sheet pan. Alternatively, plate each serving on individual plates and accompany with a vibrant side of steamed green beans to add color. Drizzle some of the flavorful garlic butter from the pan over the chicken and potatoes just before serving for an extra burst of flavor.