Garlic Chicken and Potatoes

Savor the comforting flavors of this one-skillet Garlic Chicken and Potatoes recipe, where tender, golden-brown chicken thighs are paired with perfectly roasted baby potatoes infused with garlic butter and fresh rosemary. With a crispy, paprika-seasoned chicken skin and a rich splash of chicken broth simmered to perfection in the oven, this dish is an effortless blend of hearty and aromatic ingredients. Perfect for busy weeknights or a cozy family dinner, this easy-to-make recipe takes just 15 minutes to prep and offers a wholesome, satisfying meal for four. Serve it straight from the skillet with a garnish of lemon wedges for a bright, zesty finish that takes this classic comfort food to a whole new level! Keywords: garlic chicken and potatoes, one-skillet dinner, chicken and potatoes recipe, roasted chicken thighs, weeknight dinner.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 500 grams Baby potatoes
• 6 cloves Garlic cloves (minced)
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 tablespoon Fresh rosemary (chopped)
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 250 milliliters Chicken broth
• 1 piece Lemon (sliced into wedges, optional for garnish)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika.

Step 3

Wash the baby potatoes thoroughly and halve any larger ones to ensure they cook evenly.

Step 4

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.

Step 5

Sear the chicken thighs, skin side down, for 3-4 minutes until the skin is golden brown. Flip the thighs and cook for another 2 minutes. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and cook until fragrant, about 1 minute.

Step 7

Add the halved baby potatoes to the skillet. Stir to coat them evenly in the garlic butter, and cook for 5-6 minutes, stirring occasionally, until they start to brown.

Step 8

Sprinkle the chopped rosemary over the potatoes and mix well.

Step 9

Nestle the seared chicken thighs back into the skillet, skin side up, on top of the potatoes.

Step 10

Pour the chicken broth around the potatoes, ensuring not to pour directly over the chicken to keep the skin crispy.

Step 11

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is fully cooked (the internal temperature should reach 75°C or 165°F) and the potatoes are tender.

Step 12

Carefully remove the skillet from the oven and let the dish rest for 5 minutes before serving.

Step 13

Garnish with lemon wedges, if desired, and serve hot!

Nutrition Facts

Serving size	(1467.6g)

Amount per serving	% Daily Value*
Calories	2264.7

Total Fat 159.5g	0%
Saturated Fat 47.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 548mg	0%
Sodium 3478.3mg	0%
Total Carbohydrate 98.4g	0%
Dietary Fiber 9.0g	0%
Total Sugars 4.6g
Protein 123.6g	0%

Vitamin D 0IU	0%
Calcium 207.5mg	0%
Iron 11.6mg	0%
Potassium 3578.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.8%

Protein: 21.3%

Carbs: 16.9%