Chicken and potatoes – a simple, uncomplicated recipe that everyone can easily make at home. However, no one says you can’t make it a little bit more interesting with some buttery garlic and herbs.
For more chicken recipes like this one, why not learn how to make Oven Baked Chicken Leg Quarters? Or some Crispy Old Bay Grilled Chicken Thighs instead?
Table of Contents
- Buttery Garlic & Herb Chicken and Potatoes
- Chicken and Potatoes Ingredients
- How To Make Buttery Garlic & Herb Chicken and Potatoes
- How To Make Sure The Chicken Stays Both Crispy & Juicy
- Is There Any Risk Of Burning Your Butter?
- Pin This Recipe To Your Chicken Recipes Board and Remember to FOLLOW ME ON PINTEREST!
- Buttery Garlic Herb Chicken and Potatoes Recipe
Buttery Garlic & Herb Chicken and Potatoes
The phrase “buttery garlic & herbs” invite a certain kind of intense, salivary anticipation in every sensible person the world over.
This recipe combines the simple pairing of some traditional herbs with plenty of garlic and butter with some chicken and potatoes to make a robust, richly flavored, and intensely delicious weeknight dinner.
Chicken and Potatoes Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts.
• Chicken thighs, skin on and bone-in
• Baby yellow potatoes
• Olive oil
• Salted butter
• Garlic cloves
• Dried thyme
• Dried Rosemary
• Dried oregano
• Salt & pepper
How To Make Buttery Garlic & Herb Chicken and Potatoes
• Grease a baking sheet with baking spray
• Place the potatoes in a bowl and pour in the olive oil and toss to coat
• Combine together the softened butter, salt, garlic, thyme, rosemary, oregano, salt & pepper
• Pat the chicken thighs dry with paper towels
• Base each of the chicken thighs without 1 tablespoon of the butter mixture using a basting brush
• Melt the remaining butter and pour it all over the potatoes
• Place the potatoes on the baking sheet and then nestle the chicken amongst the potatoes
• Bake at 400 degrees Fahrenheit, shaking the pan and stirring the potatoes until the chicken thighs reach an internal temperature of 185 Fahrenheit
How To Make Sure The Chicken Stays Both Crispy & Juicy
A problem with making any chicken recipe is the issue of trying to get the meat to remain succulent and juicy. It’s why I prefer using thighs over breasts, as it’s SO much harder to cook chicken thighs until they are dry!
A lot of recipes start with crisping up the chicken thighs first, before you make any other part of the dish. With this recipe, though, you don’t really need to do anything so complicated because the butter will help the chicken crisp up nicely in the oven.
Chicken breasts are infamous for drying up if you let them get overcooked even a tiny bit, but this is less of a problem with chicken thighs. Thanks to all of the extra connective tissue and fat within chicken thighs, they can stay juicy and delicious for a lot longer than chicken breasts.
In fact, if you keep cooking chicken thighs until you hit 185 Fahrenheit, far past the point of safe temperatures for chicken, then the thigh starts to break apart like barbeque.
This is the best way to make chicken thighs with this recipe, as it allows all of the buttery, garlic, and herbs to infuse the meat while still leaving it super succulent and delicious.
Is There Any Risk Of Burning Your Butter?
There is always the risk of accidentally burning your butter in recipes involving butter and long cook times.
However, you shouldn’t really need to worry too much when making this recipe because of the relatively low cooking temps in the oven, combined with the inherent juiciness of the chicken thighs.
The thighs should help keep the butter from burning, as long as you keep a good eye on it. To help keep everything from burning, make sure you are regularly mixing and turning everything to make sure that nothing gets burnt.
Looking for more delicious Chicken recipes? Try these out:
• Honey Garlic Instant Pot Chicken Thighs
• Smoked Paprika Baked Chicken Thighs
Enjoy! Nothing beats a sheet pan dinner and this one is deee-licious!
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Buttery Garlic Herb Chicken and Potatoes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Main Course
- Karlynn Johnston
- 8 chicken thighs skin on and bone-in
- 2 pounds baby yellow or red potatoes cut in half
- 2 tablespoons olive oil
- 1/2 cup salted butter softened
- 5 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat your oven to 400 °F. Grease a baking sheet with baking spray.
- Place the potatoes in a bowl and pour the olive oil on top. Toss to coat.
- Combine the softened butter, salt, garlic, thyme, rosemary, oregano, salt, and pepper.
- Pat the chicken thighs dry with paper towels. Discard the paper towels.
- Take a basting brush and baste the top of each chicken thigh with about 1 tablespoon of the butter mixture.
- Melt the remaining butter mixture and pour over the potatoes, toss to coat.
- Place the potatoes on a rimmed baking sheet, then nestle the chicken thighs between them.
- Place in the oven and bake. Shake the pan and stir the potatoes every so often, cooking until the chicken has reached an internal temperature of at least 185 °F.
- Remove and serve the chicken thighs with the potatoes.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Barbara Karr says
Caroline! I am sorry but the endless reasons to use thighs over breasts will not make me like them. I am strictly a white meat eater. I would love you more if after you rave about thighs you would tell us how to cook breasts. If they are impossible to use in a recipe I’ll understand. Reading through endless recipes to see if there is a chance of using breasts instead is so time-consuming. A simple do not use breasts is all that is needed. You are not the only blogger that does this. Please, please remember to keep it short and sweet. I am a huge fan! Please make life a little simpler for us breast fans. Love you!
Please clarify step three. Thank you.
Nutrition info??? I’ve asked this before on other recipes and never get an answer.
Calories: 768kcal, Carbohydrates: 2g, Protein: 37g, Fat: 68g, Saturated Fat: 26g, Trans Fat: 1g, Cholesterol: 282mg, Sodium: 668mg, Potassium: 496mg, Fiber: 1g, Sugar: 1g, Vitamin A: 905IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 2mg
Sounds yummy, can u do it without the skin on?
Do you mix the butter with the herbs in step 3?