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- 4 boneless, skinless chicken thighs - 1 lb baby potatoes, halved - 1/2 cup unsalted butter, melted - 6 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon lemon juice - Salt and pepper to taste - 1 teaspoon paprika - 1 tablespoon olive oil - Fresh parsley, for garnish - Large mixing bowl - Sheet pan - Measuring cups and spoons - Knife and cutting board You need a few key ingredients for this Garlic Butter Chicken and Potatoes dish. First, the chicken thighs are juicy and tender. I love using boneless, skinless thighs because they cook evenly and soak up flavor well. Next, let's talk about the potatoes. Baby potatoes are perfect for this recipe. Their small size means they cook quickly and get crispy edges. The garlic butter sauce is the star here. You need unsalted butter, which you will melt. The garlic adds a rich, deep flavor. Don't forget the fresh herbs! Rosemary and thyme bring a nice aroma. Lemon juice adds a fresh zing, balancing the richness of the butter. Salt and pepper, along with paprika, enhance all the flavors. Lastly, you’ll want fresh parsley for a pop of color. It brightens the dish and makes it look nice on the table. Gather these ingredients, and you’ll be ready to create a delicious meal! - In a large bowl, combine: - 1/2 cup unsalted butter, melted - 6 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon lemon juice - 1 teaspoon paprika - Salt and pepper to taste Mix well to create a rich garlic butter marinade. Next, add 4 boneless, skinless chicken thighs to the bowl. Make sure they are well coated. Let them marinate for about 15 minutes. This step is key for flavor. - While the chicken marinates, take 1 lb of baby potatoes, halved. - In another bowl, drizzle with 1 tablespoon olive oil. - Season with salt and pepper. Toss the potatoes until they are evenly coated. This simple step adds flavor and helps them roast nicely. - Grab a large sheet pan. - Arrange the marinated chicken in the center. - Spread the seasoned potatoes around the chicken. Don't forget to pour any remaining marinade over both the potatoes and chicken. This adds extra flavor and moisture during cooking. - Preheat your oven to 400°F (200°C). - Roast everything in the oven for 30-35 minutes. Check for doneness by ensuring the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be golden and tender. This dish cooks quickly and fills your kitchen with amazing smells. For the best flavor, marinate the chicken for at least 15 minutes. This allows the garlic and herbs to soak into the meat. If you're short on time, even a quick 5-minute soak works. You can try other marinades too! Use olive oil, lemon juice, and herbs like basil or oregano if garlic butter isn't available. To get crispy potatoes, cut them in half and toss them in olive oil. Spread them out on the pan. This helps them brown evenly. Also, roast them at 400°F. This high heat gives them that nice crunch. For juicy chicken, make sure it’s not overcooked. Use a meat thermometer to check when it hits 165°F. Let it rest for a few minutes before serving. For a rustic look, serve right from the sheet pan. It adds charm to your dinner. You can also plate individual servings. Add steamed green beans for color. Drizzle some leftover garlic butter over the chicken and potatoes for extra taste. It makes every bite rich and flavorful. {{image_2}} You can change the protein in this dish easily. Instead of chicken thighs, try chicken breast or even turkey. Each option will give you a different flavor and texture. For veggies, switch to sweet potatoes or carrots. Both add a nice sweetness that pairs well with garlic butter. Adding herbs and spices can make this dish your own. Try using oregano or basil for a twist. You can also add a splash of soy sauce or Worcestershire sauce to the marinade. Each will bring a new depth of flavor. Don’t be afraid to experiment with what you have at home! For meal prep, portion out the chicken and potatoes into containers. This makes it easy to grab a meal on busy days. You can keep leftovers in the fridge for up to four days. If you want to store it longer, freeze it! Just make sure to use airtight containers. When you're ready to eat, thaw it in the fridge overnight and reheat it in the oven or microwave. To store leftovers, let the dish cool down to room temperature. Place the chicken and potatoes in an airtight container. This helps keep them fresh and tasty. Use a container that fits well to avoid extra air. For best results, eat leftovers within three days. If you want to freeze the dish, first let it cool completely. Then, cut the chicken and potatoes into smaller pieces. Place them in a freezer-safe bag or container. Make sure to squeeze out the air to prevent freezer burn. You can freeze this dish for up to three months. When you want to eat it, take the bag out of the freezer. Thaw it in the fridge overnight or use the microwave. Reheat in the oven at 350°F (175°C) until heated through. Check that the chicken reaches 165°F (74°C) for safety. To check if your chicken is fully cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the thigh. If it reads 165°F, your chicken is safe to eat. If not, return it to the oven and check again after a few minutes. Always ensure the juices run clear when you cut into the chicken. Yes, you can make this dish ahead of time. Marinate the chicken and prepare the potatoes a day before. Store them in the fridge in a sealed container. When you're ready to cook, just spread everything on the sheet pan and roast. This saves time and allows the flavors to deepen. If you prefer, you can also cook it ahead and reheat it later. This meal is great on its own, but you can add side dishes for balance. Here are some ideas: - Steamed green beans for a fresh crunch - Roasted broccoli for a nice color - Simple salad to lighten the plate - Garlic bread to soak up extra butter These sides will enhance your meal and make it even more enjoyable! You learned how to make a delicious garlic butter chicken and potatoes dish. We covered the key ingredients, kitchen tools, and steps for cooking. I shared tips for marination and cooking, giving you options to personalize your meal. You can store leftovers properly and even prep ahead of time. By following these steps, you can create a tasty meal that impresses everyone. Enjoy exploring flavors and variations that make this dish your own. Happy cooking!

Garlic Butter Chicken and Potatoes Sheet Pan

Savor the incredible flavors of Garlic Butter Chicken & Potatoes Delight with this easy recipe! Juicy chicken thighs are marinated in a rich garlic butter sauce, paired perfectly with tender baby potatoes. This dish is simple to prepare and packed with delicious herbs like rosemary and thyme. Perfect for a cozy family dinner, this one-pan meal is sure to impress. Click through to explore the full recipe and elevate your dinner game!
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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, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon lemon juice

Salt and pepper to taste

1 teaspoon paprika

1 tablespoon olive oil

Fresh parsley, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the melted butter, minced garlic, chopped rosemary, thyme, lemon juice, paprika, salt, and pepper. Mix well to create the garlic butter marinade.

      Add the chicken thighs to the bowl, ensuring they are completely coated with the marinade. Allow them to marinate for about 15 minutes for maximum flavor.

        While the chicken is marinating, place the halved baby potatoes in another bowl. Drizzle with olive oil, and season with salt and pepper. Toss to coat the potatoes evenly.

          On a large sheet pan, arrange the marinated chicken in the center and spread the potatoes around the chicken.

            Pour any remaining garlic butter marinade over the potatoes and the chicken.

              Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.

                Remove from the oven and let it rest for about 5 minutes.

                  Garnish with fresh parsley before serving.

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

                      - Presentation Tips: Serve directly from the sheet pan for a rustic appeal or plate individually with a side of steamed green beans for a pop of color. Drizzle some of the garlic butter from the pan over the chicken and potatoes for extra flavor.