One-Pan Cowboy Garlic Chicken & Potatoes with Buttery Herb Sauce
A comforting one-pan meal featuring juicy chicken thighs, golden potatoes, and a luscious garlic-herb sauce.
Servings: 4 servings
Equipment
- Oven-safe skillet or cast iron pan
Ingredients
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1.5 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon chili flakes (optional)
- 1/2 cup low-sodium chicken broth
- 1/2 pieces lemon, juiced
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet or cast iron pan, heat 2 tablespoons olive oil over medium-high heat.
- Pat the chicken thighs dry with paper towels and season both sides with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Sear the chicken thighs in the skillet, skin-side down (even if skinless!), for about 4-5 minutes until golden. Flip and sear the other side for 2-3 minutes. Transfer chicken to a plate (it’s okay if not fully cooked).
- Add the remaining 1 tablespoon olive oil to the same pan. Toss in the halved baby potatoes, rosemary, thyme, and a sprinkle of salt and pepper. Sauté for 4-5 minutes until potatoes are just starting to turn golden at the edges.
- Reduce the heat to medium. Add the butter and minced garlic to the pan. Stir until the garlic is fragrant and the butter is melted, about 1 minute.
- Pour in chicken broth and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Nestle the chicken thighs back into the pan, spooning some potatoes and sauce over the top. Sprinkle chili flakes if you like a little extra heat.
- Transfer the pan to the oven and roast for 20 to 25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender.
- Remove the pan from the oven. Give everything a gentle toss to coat in the sauce and scatter chopped fresh parsley over the top.
- Serve hot—ideally with crusty bread to soak up that amazing buttery herb sauce.
Notes
Leftovers keep well! Cool any remaining portions and transfer to an airtight container in the refrigerator for up to 3 days. To reheat, pop them into a skillet with a splash of water or chicken broth over low heat until everything is warmed through.