I Make This Garlic Butter Chicken at Least Once a Week

Circa 2020, it was the work-from-home era and every single meal had to be cooked at home, too. That was when I stumbled onto this recipe for garlic butter chicken and potatoes that fed the family and left me with minimal dishes to wash. Five years later, I am still making this meal at least once a week.

The recipe is simple but comforting. It’s all assembled in a single baking dish, and roasts for just half an hour.  It’s a perfect lunch or dinner when paired with steamed green beans, peas, or broccoli or even a leafy garden salad. At home, we fight to mop up the juices at the bottom of the dish with crusty bread, and rightfully so—it’s the best part!

Tips for Making My Roasted Garlic Butter Chicken and Potatoes

• You could absolutely use a store-bought garlic butter that you like as a shortcut, but it’s an easy component to make yourself. I like adding a little dried basil into my garlic butter for a subtle herby flavor.
• I prefer making this recipe with bone-in, skin-on chicken thighs, but you can use other cuts of chicken. If you use boneless thighs or boneless breasts, the cooking time will reduce by about half, in which case you should cut the potatoes smaller (around 1/2 to 1-inch cubes) to ensure they are cooked through by the time the chicken is done. If you are using chicken breasts, pound the thicker parts so they cook evenly.
• Halfway through cooking, I like to baste the chicken thighs by spooning the juices over them a couple of times. It might seem like a fussy step, but it really does make the skin extra crispy and the meat juicy.
• You can easily scale this recipe up to feed a larger crowd—just make sure to use a large baking dish so the potatoes and chicken are assembled in an even layer to ensure even cooking.                

More Easy One-Dish Meals

• Grandma Patty’s 4-Ingredient Chicken Alfredo Pasta Bake
• One-Pot Taco Pasta
• Roasted Chickpeas and Artichokes with Lemon, Parsley, and Feta
• Alice Springs Chicken