One-pan Cowboy Garlic Chicken & Potatoes with Buttery Herb S

• servings: 4 servings
• total time: 2 hours 12 minutes

Ingredients

6 boneless, skinless chicken thighs

1 ½ lbs baby potatoes, halved

3 tablespoons olive oil

2 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/2 teaspoon chili flakes (optional)

1/2 cup low-sodium chicken broth

Juice of 1/2 lemon

2 tablespoons chopped fresh parsley

Directions

Preheat oven to 400°F (200°C).

Pat the chicken thighs dry with paper towels. Season both sides with smoked paprika, garlic powder, onion powder, salt, and pepper.

In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Sear chicken for 3–4 minutes per side until browned. Transfer to a plate.

Add the remaining 1 tablespoon olive oil and the butter to the same skillet. Sauté the garlic until fragrant, about 1 minute.

Add the potatoes, rosemary, thyme, chili flakes (if using), and a pinch of salt and pepper. Stir to coat in the butter mixture.

Pour in chicken broth and stir. Nestle the chicken thighs back into the skillet on top of the potatoes.

Transfer the skillet to the oven and bake for 25–30 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender.

Remove from oven, drizzle with lemon juice, and sprinkle with chopped parsley before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 495 kcal | Servings: 4 servings