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Quick Weeknight Garlic Butter Chicken And Potatoes

Garlic Butter Chicken and Potatoes

A one-tray roast of bone-in chicken thighs and baby potatoes, coated in a rich garlic butter with herbs, smoked paprika and lemon. The potatoes are parboiled first so they turn properly crisp alongside the chicken, which roasts to deep golden, blistered skin.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 780
Ingredients Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs (about 1.2 kg)
  • 800 g baby potatoes halved
  • 100 g unsalted butter melted
  • 6 garlic cloves finely minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes optional, for a gentle warmth
  • 1 lemon zested and juiced
  • 1½ tsp fine sea salt
  • ¾ tsp freshly cracked black pepper
  • 2 tbsp fresh parsley chopped, for serving
  • Extra lemon wedges for squeezing at the table

Method
 

  1. Heat the oven and prepare the tray. Set the oven to 200°C (fan 180°C) and line a large rimmed baking tray with baking paper. The tray needs to be big enough that the chicken and potatoes sit in a single layer — if they're crowded, they'll steam instead of roast.
  2. Parboil the potatoes. Place the halved potatoes in a saucepan, cover with cold salted water and bring to a boil. Simmer for 8 minutes, then drain thoroughly. You want them just starting to soften at the edges but still firm when you pierce one with a knife. Shake them gently in the colander to rough up the surfaces — this helps them crisp later.
  3. Make the garlic butter. In a small bowl, stir together the melted butter, minced garlic, olive oil, oregano, thyme, smoked paprika, chilli flakes if using, lemon zest, salt and pepper. The mixture should smell strongly of garlic and herbs, with a warm reddish tint from the paprika.
  4. Coat the potatoes. Tip the drained potatoes onto the prepared tray and pour over about a third of the garlic butter. Toss with your hands or a spoon until every piece is glossy and evenly coated.
  5. Add the chicken. Pat the chicken thighs dry with kitchen paper — this is essential for crisp skin. Nestle them among the potatoes, skin-side up, then brush or spoon the remaining garlic butter generously over each thigh. Season the skin with a final pinch of salt.
  6. Roast. Slide the tray into the oven and roast for 35–40 minutes. Halfway through, spoon some of the pan juices back over the chicken and give the potatoes a turn. You'll know it's ready when the chicken skin is deep golden and blistered, the potatoes are crisp at the edges, and the juices from a thigh run completely clear when pierced with a knife.
  7. Rest and finish. Remove the tray from the oven and squeeze over the lemon juice. Scatter with fresh parsley and let everything rest for 5 minutes before serving. The chicken will be steaming, the skin crackling slightly under your fingers as you lift it onto plates.
  8. Serve. Spoon the pan juices over each portion and add a lemon wedge on the side for anyone who wants extra brightness.

Notes

Use a tray large enough to hold everything in a single layer — crowded chicken and potatoes steam rather than roast. Parboiling and roughing up the potatoes is the key to crisp edges. Pat the chicken skin thoroughly dry before coating so it browns well. Chilli flakes are optional; leave them out for a milder dish. Rest for 5 minutes before serving and spoon the pan juices over each portion.