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One Pan Garlic Butter Chicken and Potatoes

Juicy roasted chicken thighs, crispy potatoes, and green beans all cooked on a single sheet pan with a rich garlic herb butter sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Rustic
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-6 pieces chicken thighs bone-in, skin-on
  • 1.5 lbs baby potatoes halved
  • 1 lb green beans or asparagus trimmed
Garlic Butter Mixture
  • 0.5 cup unsalted butter melted
  • 1 tbsp olive oil
  • 5 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large baking sheet
  • Parchment paper
  • Small bowl
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk melted butter, oil, garlic, herbs, paprika, salt, and pepper.
  3. Place chicken and potatoes on the pan. Drizzle with 2/3 of the sauce and toss to coat. Arrange chicken skin-side up.
  4. Roast for 25-30 minutes.
  5. Remove pan, push chicken/potatoes aside, and add green beans. Drizzle remaining sauce over beans.
  6. Return to oven and roast for another 10-15 minutes until chicken is cooked through (165°F) and potatoes are tender.
  7. Optional: Broil for 2 minutes to crisp the skin. Garnish with parsley and serve.

Notes

Pat the chicken skin completely dry with paper towels before adding the butter mixture to ensure it gets crispy.