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Sheet Pan Garlic Butter Chicken and Potatoes - A Simple, Comforting Weeknight Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds baby potatoes, halved (Yukon gold or red potatoes work best)
  • 1.5 pounds boneless, skinless chicken thighs (or breasts, see notes below)
  • 6 tablespoons unsalted butter, melted
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1.5 teaspoons kosher salt, divided
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (sweet paprika also works)
  • 1 teaspoon dried Italian seasoning (or a mix of dried oregano and thyme)
  • 1 tablespoon fresh lemon juice (plus extra wedges for serving)
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • Red pepper flakes, a pinch (optional, for heat)

Method
 

  1. Preheat the oven: Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.
  2. Prep the potatoes: Halve the baby potatoes so they’re uniform in size. In a large bowl, toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread them on the sheet pan, cut side down, for better browning.
  3. Start the roast: Roast the potatoes for 12 minutes to give them a head start. This helps them get crisp without overcooking the chicken.
  4. Make the garlic butter: In a small bowl, combine melted butter, remaining 1 tablespoon olive oil, minced garlic, smoked paprika, Italian seasoning, lemon juice, remaining salt, pepper, and a pinch of red pepper flakes if using. Stir until smooth.
  5. Season the chicken: Pat chicken dry with paper towels. Add it to the bowl with the garlic butter and toss until well coated.
  6. Add chicken to the pan: Remove the pan from the oven. Push potatoes to one side and place the chicken on the other side in a single layer. Spoon any extra garlic butter over the chicken and drizzle a bit over the potatoes.
  7. Roast to finish: Return the pan to the oven and roast for 18–22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and browned on the edges.
  8. Optional broil: For extra color, broil for 2–3 minutes at the end. Keep an eye on it so the garlic doesn’t burn.
  9. Rest and garnish: Let the chicken rest for 3–5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.