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Why You’ll Love My Recipe
Chicken and potatoes is one of those classic, no-fail dinners that everyone comes back to, and this version takes it up a notch! With plenty of butter, garlic, and traditional herbs, this recipe turns a simple combo into something rich, comforting, and incredibly delicious. Everything roasts together, letting the flavors soak right into the chicken and potatoes. This is the kind of weeknight dinner that feels a little fancy without the extra effort!
If you love easy, flavorful chicken dinners like this, be sure to try my Oven Baked Chicken Leg Quarters or these Crispy Old Bay Grilled Chicken Thighs next!
Karlynn’s Recipe Notes
- Skill Level: This recipe is super easy to make. Nothing beats a simple sheet-pan dinner!
- Total Time: These Buttery Garlic & Herb Chicken and Potatoes are ready in just 40 minutes from start to finish – perfect for busy weeknights.
- Variations: Add seasonings like paprika, cumin, or cayenne pepper for a little extra kick, or sprinkle grated Parmesan and fresh herbs over top before serving. You can also toss in extra vegetables like onions or green beans to make this meal even more filling. Serve your chicken and potatoes with Roasted Broccoli, The BEST Homemade Caesar Salad, or some Classic Homemade Garlic Bread for dipping!
- Tools For This Recipe: You will need a rimmed baking sheet, a large mixing bowl, paper towels, a basting brush, and a spatula for serving.
What You’ll Need for Ingredients
Chicken Thighs: Bone-in, skin-on chicken thighs are the best choice here – they crisp up beautifully while staying juicy inside. Thanks to their higher fat content, they’re much more forgiving than chicken breasts and stay tender as they cook!
Baby Potatoes: Use yellow, red, or a mix of both for a little variety. They roast up perfectly tender on the inside with lightly crisp edges. Karlynn’s Tip: Cut your potatoes in half so they cook evenly and finish right at the same time!
Butter: Softened salted butter spreads easily over the chicken and helps create that rich, garlicky coating. It’s what brings everything together and adds that extra layer of richness!
Seasonings: A blend of dried thyme, rosemary, oregano, salt, and black pepper gives this dish its classic, herby finish. Karlynn’s Tip: Dried herbs are easy and flavorful, but if you have fresh herbs on hand, feel free to use them – especially as a garnish right before serving!
How To Make Buttery Garlic & Herb Chicken and Potatoes
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Grease a baking sheet with baking spray.
- Place the potatoes in a bowl and pour in the olive oil, and toss to coat.
- Combine the softened butter with salt, garlic, thyme, rosemary, oregano, and pepper.
- Pat the chicken thighs dry with paper towels.
- Baste each chicken thigh with 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 nestle the chicken around the potatoes.
- Bake at 400°F, shaking the pan and stirring the potatoes until the chicken thighs reach a safe internal temperature of 185°F.
Karlynn’s Tips and Tricks for the Perfect Buttery Garlic & Herb Chicken and Potatoes
- Why Chicken Thighs Work Best: Keeping chicken juicy can be tricky, which is why thighs are the better choice here! They stay tender and forgiving during cooking, unlike chicken breasts, which can dry out much more easily.
- Cook Longer for Maximum Tenderness: For extra-tender, fall-apart chicken, cook the thighs to around 185°F. At this point, the meat becomes incredibly soft and juicy, and all the butter, garlic, and herb flavors have time to infuse the meat and potatoes.
- Butter That Holds Up in the Oven: With butter and longer cook times, there’s always a chance of browning too quickly. Luckily, the oven temperature and natural juices from the chicken help prevent this, but be sure to toss and turn everything occasionally to keep the butter from burning!
Storage Instructions
These Buttery Garlic & Herb Chicken and Potatoes are just as good the next day, so if you’re lucky enough to have leftovers, here’s how to store them.
Refrigerator: Let everything cool completely, then transfer your meal to an airtight container. Store in the fridge for 3-4 days, then reheat in the oven or microwave until warmed through.
Freezer: You can freeze this dish, though the texture of the potatoes may soften slightly. Once cooled, place in a freezer-safe container and freeze for up to 3 months, following USDA food safety guidelines. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven until heated through!
More Delicious Chicken Recipes
If you’re looking for more easy, comforting Chicken Recipes, these reader favorites are always a wonderful choice:
- My Honey Garlic Instant Pot Chicken Thighs are the perfect way to satisfy those sweet and savory takeout-style cravings right from your own kitchen!
- Packed with bold, smoky flavor, these Smoked Paprika Baked Chicken Thighs fill your kitchen with the most incredible aromas.
- Rich, warm, and so cozy, Chicken Paprikash is the kind of meal you’ll keep coming back to – especially on a cold winter night!
And just like that, you’ve got a pan of Buttery Garlic & Herb Chicken and Potatoes that are simple, satisfying, and packed with cozy, home-cooked goodness! Whether you’re making this for an easy weeknight dinner or a laid-back weekend meal, this dish brings big flavor with minimal effort.
Give this recipe a try, pair it with your favorite sides, and don’t forget to let me know how it turned out in the comments below! I always love seeing how you make these recipes your own.
Happy Cooking!
Karlynn
Buttery Garlic Herb Chicken and Potatoes
Ingredients
- 8 chicken thighs, skin on and bone-in
- 2 pounds baby yellow or red potatoes, cut in half
- 2 tablespoons olive oil
- ½ cup salted butter, softened
- 5 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Meg says
Worst and most haphazardly put instructions I’ve ever seen… ur all over the board instead of doing them in order… im cooking this now but time could have been saved not going back n forth.
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!
Terry says
Please clarify step three. Thank you.
Cat says
Nutrition info??? I’ve asked this before on other recipes and never get an answer.
Michael says
Nutrition Information
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
Janet says
Sounds yummy, can u do it without the skin on?
leezee says
Do you mix the butter with the herbs in step 3?