EASY Garlic Herb Chicken and Potatoes
Garlic Herb Chicken and Potatoes is an easy one-pan dinner featuring juicy baked chicken thighs and tender roasted baby potatoes. Flavored with fresh garlic, thyme, rosemary, and oregano, it's a simple family meal ready in about 45 minutes.
Ingredients
- 4 bone-in skin-on chicken thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 pound baby yellow potatoes halved
- 1 tablespoon olive oil
- 1 shallot chopped
- 1 tablespoon butter
- 4 garlic cloves minced
- ½ teaspoon fresh thyme
- ½ teaspoon fresh rosemary
- ¼ teaspoon dried oregano
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken thighs evenly with salt, black pepper, and paprika.
- Cut the baby potatoes in half or into quarters if they are large.
- Heat the olive oil in a large oven-safe cast iron skillet over medium-high heat.
- Add the chopped shallot and sauté for about 1 minute until fragrant.
- Place the chicken thighs skin-side down and cook for 2–3 minutes until golden brown.
- Flip the chicken and brown the second side for another 2–3 minutes.
- Add the butter and allow it to melt completely.
- Sprinkle the minced garlic, thyme, rosemary, and oregano evenly over the chicken.
- Arrange the potatoes around the chicken and season lightly with additional salt and pepper.
- Transfer the skillet to the oven and roast the Garlic Herb Chicken and Potatoes for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the skillet rest for 10 minutes before serving.
Notes
- Boneless chicken thighs can be substituted, but reduce the cooking time by about 5–8 minutes.
- Chicken drumsticks also work well.
- Serve with a fresh green salad, steamed vegetables, or warm dinner rolls.
- Leftover pan juices make an excellent sauce for mashed potatoes or rice.