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- 4 chicken thighs, bone-in and skin-on - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste For this recipe, I use bone-in, skin-on chicken thighs. They offer rich flavor and stay juicy. The skin crisps up nicely in the oven, giving a great texture. I season them with dried thyme, paprika, salt, and pepper. These spices bring warmth and depth to the dish. - 1 lb baby potatoes, halved - Additional seasonings: salt and pepper I choose baby potatoes for their creamy texture and easy prep. Halving them allows for even cooking and browning. I simply season them with salt and pepper. This keeps the focus on the garlic butter sauce while adding a nice flavor base. - 1/4 cup unsalted butter, melted - 6 cloves garlic, minced - Fresh parsley, chopped (for garnish) The garlic butter is a game changer. I melt unsalted butter and mix in minced garlic, dried thyme, and paprika. This mixture coats the chicken and potatoes, infusing them with flavor. The fresh parsley adds a pop of color and freshness when serving. 1. Preheat your oven to 400°F (200°C). This heat cooks the chicken and potatoes evenly. 2. Prepare the sheet pan by lining it with parchment paper. This makes cleanup quick and easy. 1. Combine ingredients for the marinade. In a large bowl, mix 1/4 cup melted butter, 6 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon paprika, salt, and pepper. This mix packs a punch! 2. Coat chicken thighs. Add 4 bone-in, skin-on chicken thighs to the bowl. Make sure every piece is well-covered in the garlic butter mix. Let it sit for a few minutes to soak in the flavor. 1. Prepare and season potatoes. Take 1 pound of halved baby potatoes. Place them on the sheet pan and drizzle half of the leftover garlic butter mix on top. Toss them well for an even coat. 2. Position chicken and potatoes. Place the marinated chicken thighs on the sheet pan, skin-side up. Nestle them among the potatoes. Drizzle the rest of the garlic butter over everything. 1. Roasting time and temperature. Roast your sheet pan dish in the preheated oven for about 35-40 minutes. This timing ensures the chicken and potatoes cook perfectly. 2. Checking doneness. Make sure the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be tender and golden brown. Enjoy the aroma as it cooks! To make your chicken burst with flavor, marinate it well. I suggest letting it soak for at least 30 minutes. Use a mix of melted butter, minced garlic, thyme, and paprika. This blend really brings out the best in the chicken. If you want to switch things up, try adding lemon zest or chili flakes for a kick. Experimenting with spices can lead to tasty surprises! For tender and crispy potatoes, choose baby potatoes. Halve them for even cooking. Toss them in some of the garlic butter before baking. This step helps them absorb all that great flavor. Watch them closely while they cook. If they are undercooked, they will be hard. If overcooked, they may become mushy. Aim for a golden brown color. Garnishes can elevate your dish. Fresh parsley adds a pop of color and freshness. Serve with lemon wedges for a zesty touch. As for sides, consider a green salad or steamed vegetables. They balance out the meal and add a nice crunch. {{image_2}} You can change the protein in this dish. Try using chicken breasts for a leaner option. Pork works well too; it adds a nice flavor. For vegetables, swap the baby potatoes for carrots or broccoli. Both options add color and taste. Carrots give sweetness, while broccoli adds crunch. Want to change the taste? Add some citrus! Lemon or orange juice brightens up the meal. The zesty flavor pairs well with garlic butter. You can also mix in different herbs. Rosemary or dill can add a fresh twist. Both herbs complement chicken and potatoes nicely. If you need gluten-free options, this recipe is a great choice. All the ingredients are naturally gluten-free. For low-carb diets, skip the potatoes and use cauliflower. Cauliflower roasts well and tastes great with garlic butter. You can enjoy a similar dish without the carbs. To keep your sheet-pan garlic butter chicken and potatoes fresh, follow these steps: - Place leftovers in an airtight container. - Refrigerate them within two hours of cooking. - Use the leftovers within three to four days for best taste. Keeping your food sealed helps avoid drying out and keeps flavors intact. Reheating chicken and potatoes can be simple. Here are a few methods: - Oven: Preheat your oven to 350°F (175°C). Place the chicken and potatoes in an oven-safe dish. Cover with foil to keep moisture in. Heat for about 20-25 minutes. - Microwave: Use a microwave-safe plate. Cover with a damp paper towel. Heat in 30-second intervals, checking often to avoid overcooking. Both methods help keep the chicken juicy and the potatoes tender. If you want to save some for later, freezing works well. Here’s how to do it: - Allow the chicken and potatoes to cool completely. - Place portions in freezer-safe bags or containers. Remove as much air as possible. - Label with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight for the best results. Reheat as described above for a quick meal. I recommend marinating chicken for at least 15-30 minutes. This time allows the flavors to soak in. If you have more time, marinating for up to 2 hours works great. Just keep it in the fridge during this time. Yes, you can use boneless chicken thighs. They cook faster, so check them at about 25-30 minutes. Bone-in thighs add moisture and flavor, but boneless is a great choice for quicker meals. To check if chicken is cooked, use a meat thermometer. The safe temperature for cooked chicken is 165°F (75°C). Insert the thermometer into the thickest part of the thigh without touching the bone. You can prepare this recipe a day ahead. Marinate the chicken and cut the potatoes, then store them in the fridge. When ready to cook, just place them on the sheet pan and roast. This saves time and makes weeknight dinners easier. This article covered a simple, tasty dish of chicken and potatoes. We explored ingredients and their roles, from marinating the chicken to seasoning the potatoes. I shared step-by-step instructions to ensure success in the kitchen. Tips for perfect cooking and variations offer more ways to enjoy this meal. Embrace these guidelines, and you'll create delicious dishes that delight your family. With practice, you'll gain confidence and impress yourself and others with your cooking skills. Happy cooking!

Sheet-Pan Garlic Butter Chicken and Potatoes

Indulge in the rich flavors of Garlic Butter Bliss Chicken & Potatoes! This easy, one-pan recipe features juicy chicken thighs and tender baby potatoes, all coated in a savory garlic butter mixture. Perfect for a weeknight dinner, it's simple yet packed with deliciousness. Ready in just 50 minutes, this dish will delight your taste buds! Click through now to explore the full recipe and bring this mouthwatering meal to your table!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

1 lb baby potatoes, halved

1/4 cup unsalted butter, melted

6 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, combine the melted butter, minced garlic, dried thyme, paprika, salt, and pepper to create a flavorful garlic butter mixture.

      Add the chicken thighs to the bowl, coating them thoroughly with the garlic butter mixture. Set aside to marinate for a few minutes.

        Place the halved baby potatoes on the sheet pan and drizzle with half of the remaining garlic butter mixture. Toss to coat evenly.

          Arrange the marinated chicken thighs on the sheet pan, skin-side up, nestled among the potatoes. Drizzle the remaining garlic butter over the chicken and potatoes.

            Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the potatoes are tender and golden brown.

              Once done, remove the sheet pan from the oven and let it rest for a few minutes.

                Garnish with fresh chopped parsley and serve with lemon wedges on the side for a refreshing squeeze.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4