Lemon Garlic Butter Chicken with Roasted Potatoes

A simple one-pan dinner with crispy golden potatoes and juicy chicken thighs in a bright lemon garlic butter sauce.

• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes
• Servings: 4

Ingredients

For the potatoes

• 1.5 lb (680 g) baby potatoes, halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried rosemary

For the chicken

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil

For the lemon garlic butter sauce

• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• Juice of 1 large lemon
• Zest of 1 lemon
• 1/2 cup (120 ml) chicken broth
• 1 teaspoon honey
• 2 tablespoons fresh parsley, chopped

Equipment

• Large oven-safe skillet (cast iron works best)
• Baking sheet
• Small mixing bowl

Instructions

1. Preheat the oven. Set your oven to 425°F (220°C).
2. Prepare the potatoes. Toss the halved potatoes with olive oil, salt, pepper, and rosemary. Spread them cut side down on a baking sheet and roast for 15 minutes.
3. Season the chicken. Pat the chicken thighs dry with paper towels. Rub both sides with salt, pepper, and smoked paprika.
4. Sear the chicken. Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Place the chicken skin side down and cook for 5 to 6 minutes, until the skin is deep golden and crisp. Flip and cook 2 more minutes, then move the chicken to a plate.
5. Make the sauce. Lower the heat to medium. Pour off all but 1 tablespoon of fat, then add the butter. Once melted, stir in the garlic and cook for 1 minute until fragrant. Add the lemon juice, lemon zest, chicken broth, and honey. Simmer for 2 minutes.
6. Combine everything. Return the chicken to the skillet skin side up. Add the partially roasted potatoes around the chicken and spoon some sauce over the top.
7. Finish in the oven. Bake for 20 to 25 minutes, until the chicken reaches an internal temperature of 175°F (80°C) and the potatoes are tender.
8. Garnish and serve. Sprinkle with fresh parsley and serve hot, with extra sauce spooned over each plate.

Tips

• Crispier skin: Leave the chicken uncovered in the fridge for an hour before cooking so the skin dries out.
• Boneless option: If you use boneless thighs, cut the oven time to about 15 minutes.
• Add greens: Toss a handful of green beans or broccoli florets into the skillet for the last 10 minutes.

Storage

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 15 minutes to keep the skin crisp.

Nutrition (per serving, approximate)

520 calories, 32 g protein, 30 g carbs, 30 g fat

Enjoy your meal!