Savory Cowboy Butter Chicken and Potatoes One-Pan Meal
A hearty one-pan meal featuring tender chicken thighs and roasted baby potatoes in a rich, buttery sauce.
Equipment
- Oven-safe skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 4-6 pieces Bone-in, skin-on chicken thighs Juicy and flavorful cuts.
- 1.5 pounds Baby potatoes Yukon Gold or red potatoes recommended.
- 0.5 cup Unsalted butter Star ingredient for richness.
- 4 cloves Garlic Minced for flavor.
- 1 tablespoon Fresh rosemary Finely chopped.
- 1 tablespoon Fresh thyme Finely chopped.
- 1 teaspoon Paprika For warmth and color.
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Black pepper Freshly ground.
- 1 teaspoon Kosher salt Essential for seasoning.
- 2 tablespoons Lemon juice Juice of one lemon.
- 1 cup Low-sodium chicken broth For moisture and flavor.
- 2 pieces Green onions Sliced for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse and pat dry the chicken thighs, then season with salt and black pepper.
- Wash the baby potatoes and cut them in half if larger.
- Melt the butter in a large oven-safe skillet over medium heat, then add minced garlic and stir until fragrant.
- Place chicken thighs skin-side down in the skillet and sear for 5-7 minutes until golden brown.
- Flip the chicken and add the halved potatoes, seasoning them with paprika, onion powder, and fresh herbs.
- Pour chicken broth into the skillet, covering the potatoes but not the chicken skin.
- Drizzle lemon juice over the chicken and potatoes.
- Transfer the skillet to the oven and roast for 35-40 minutes until chicken reaches 165°F (74°C).
- Let the dish rest for 5 minutes before serving, garnished with sliced green onions.
Notes
For variations, consider adding seasonal vegetables or using lime juice instead of lemon.