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Garlic Butter Chicken and Roasted Potato Bake

Garlic butter chicken and roasted potatoes bake together in a 9x13-inch dish for a hearty one-pan dinner. The potatoes turn fork-tender while the chicken thighs cook under a buttery garlic and Italian seasoning mixture.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 635
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon gold potatoes cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 0.5 tsp paprika
  • 1.5 lb chicken thighs boneless, skinless
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tsp Italian seasoning
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 425°F.
  2. Toss the potatoes with the olive oil, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, and the paprika.
  3. Spread the potatoes in a 9x13-inch baking dish and roast for 15 minutes.
  4. Stir the potatoes.
  5. Nestle the chicken thighs among the potatoes.
  6. Season the chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  7. Melt the butter, then stir in the garlic and Italian seasoning.
  8. Spoon the butter mixture over the chicken.
  9. Bake uncovered for 25–30 minutes, until the potatoes are fork-tender and the thickest part of each chicken thigh reaches 165°F.
  10. Rest for 5 minutes, then sprinkle with the parsley before serving.

Notes

For even cooking, cut the potatoes into uniform 3/4-inch cubes. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 3 months. No dietary swap is needed for the recipe as written.