Description
A perfect small-batch dinner for one or two people, featuring crispy skin-on chicken thighs and buttery Yukon Gold potatoes roasted in a single skillet with a rich garlic butter sauce.
Ingredients
Scale
- 2 large bone-in, skin-on chicken thighs (approx. 10–12 oz each)
- 2 medium Yukon Gold potatoes (approx. 10 oz total), cut into 1-inch cubes
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 tsp dried thyme, divided
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Pat chicken thighs completely dry with paper towels and season both sides generously with salt, pepper, garlic powder, and half of the dried thyme.
- Cut potatoes into 1-inch cubes and toss in a small bowl with olive oil, remaining thyme, smoked paprika, and a pinch of salt.
- Place a 10-inch oven-safe skillet on the stovetop over medium heat. Add 2 tablespoons of butter and let it melt slowly.
- Place chicken thighs in the pan, skin-side down. Do not move them for 3-4 minutes to render the fat.
- Add potato cubes to the pan around the chicken. After 5-6 minutes total, flip the chicken and toss potatoes to spread evenly.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until chicken internal temperature reaches 165°F (74°C) and potatoes are tender.
- Remove pan from oven. Add minced garlic and remaining 1 tablespoon of butter to the hot pan. Swirl for 30-60 seconds until butter melts and garlic is fragrant.
- Spoon the garlic butter sauce over the chicken and potatoes. Serve immediately.
Notes
Patting the chicken dry is crucial for crispy skin. Do not crowd the pan; ensure ingredients are in a single layer. Garlic burns easily, so add it at the end. For leftovers, reheat in the oven at 350°F to maintain crispness; avoid the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and
- Calories: 450
- Sugar: 2
- Sodium: 300
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
Keywords: one-pan dinner, small batch recipe, chicken thighs, garlic butter, weeknight dinner, crispy chicken, potatoes, easy recipe