Description
This One-Pan Cowboy Garlic Chicken & Potatoes recipe is a hearty and flavorful meal perfect for a weeknight dinner or a casual weekend gathering. Tender, skillet-seared chicken thighs are baked alongside garlic-infused baby potatoes and finished with a luscious buttery herb sauce. This recipe is easy to prepare, requires minimal cleanup, and delivers maximum flavor. It’s a complete meal in one pan that will impress your family and friends with its rustic charm and delicious taste.
Ingredients:
- 6 boneless, skinless chicken thighs
- 1.5 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
Preparation:
Step 1: Preheat your oven to 400°F (200°C). This ensures that the chicken and potatoes cook evenly and the flavors meld together perfectly.
Step 2: Pat the chicken thighs dry with paper towels. Removing excess moisture helps the chicken to sear properly and develop a beautiful golden-brown crust.
Step 3: Season both sides of the chicken thighs generously with smoked paprika, garlic powder, onion powder, salt, and black pepper. The combination of spices creates a savory and slightly smoky flavor profile that complements the chicken perfectly.
Step 4: In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Make sure the skillet is hot before adding the chicken to achieve a good sear.
Step 5: Sear the chicken for 3–4 minutes per side until nicely browned. Searing the chicken creates a flavorful crust that seals in the juices and adds depth to the dish. Transfer the seared chicken to a plate and set aside.
Step 6: Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. The butter adds richness and enhances the flavor of the garlic and herbs.
Step 7: Sauté the minced garlic until fragrant, about 1 minute. Be careful not to burn the garlic, as it can become bitter.
Step 8: Add the halved baby potatoes, dried rosemary, dried thyme, chili flakes (if using), and a pinch of salt and pepper to the skillet. Stir to coat the potatoes in the butter mixture. The rosemary and thyme infuse the potatoes with a delightful herbal aroma.
Step 9: Pour in the chicken broth and stir to deglaze the skillet, lifting any browned bits from the bottom. These browned bits add flavor to the sauce.
Step 10: Nestle the seared chicken thighs back into the skillet on top of the potatoes. This allows the chicken to cook through while absorbing the flavors of the broth and herbs.
Step 11: Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. Use a meat thermometer to ensure the chicken is cooked through.
Step 12: Remove the skillet from the oven, drizzle with fresh lemon juice, and sprinkle with chopped fresh parsley before serving. The lemon juice adds a bright and tangy finish, while the parsley provides a pop of freshness.
Why You’ll Love This Recipe
This recipe is a winner for several reasons:
- One-Pan Convenience: Minimal cleanup and easy preparation make it a perfect weeknight meal.
- Flavorful: The combination of herbs, spices, and buttery sauce creates a rich and satisfying taste.
- Hearty and Filling: Chicken and potatoes make this a complete and satisfying meal.
- Versatile: Easily customizable with your favorite herbs and spices.
- Impressive: Looks and tastes like you spent hours in the kitchen.
Serving Suggestions:
- Serve with a side of crusty bread to soak up the delicious sauce.
- Pair with a simple green salad or roasted vegetables for a complete meal.
- Garnish with extra fresh parsley or a sprinkle of red pepper flakes for added flavor and visual appeal.
Tips:
- For extra crispy potatoes, parboil them for 5 minutes before adding them to the skillet.
- Use bone-in, skin-on chicken thighs for even more flavor.
- Add other vegetables like carrots, onions, or bell peppers to the skillet for a heartier meal.
- If you don’t have fresh herbs, use dried herbs, but reduce the amount by half.
- Make sure to use an oven-safe skillet. If you don’t have one, you can transfer the chicken and potatoes to a baking dish before baking.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information:
- Calories: Approximately 495 kcal per serving (estimated)
- Protein: Approximately 35g per serving (estimated)
- Sodium: Varies depending on the chicken broth and seasonings used. Use low-sodium broth to reduce sodium content.
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Conclusion
This One-Pan Cowboy Garlic Chicken & Potatoes with Buttery Herb Sauce is a delicious and easy-to-make meal that is sure to become a family favorite. With its hearty flavors and simple preparation, it’s perfect for busy weeknights or casual gatherings. Enjoy the rustic charm and satisfying taste of this one-pan wonder!
Questions and Answers about This Recipe
Q1: Can I use chicken breasts instead of chicken thighs?
A: While you can use chicken breasts, keep in mind that they tend to dry out more easily than chicken thighs. If using chicken breasts, consider pounding them to an even thickness and reducing the cooking time to prevent them from becoming overcooked.
Q2: Can I add other vegetables to this recipe?
A: Absolutely! Feel free to add other vegetables such as carrots, onions, bell peppers, or zucchini to the skillet along with the potatoes. Just make sure to adjust the cooking time accordingly, as some vegetables may require longer to cook than others.
Q3: Can I make this recipe ahead of time?
A: Yes, you can prepare the recipe ahead of time up to the point of baking. Assemble the chicken and potatoes in the skillet, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, remove the skillet from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed.
Q4: What can I use instead of chicken broth?
A: If you don’t have chicken broth on hand, you can substitute it with vegetable broth or even water. However, keep in mind that using broth will add more flavor to the dish. You can also add a bouillon cube to the water for a richer flavor.
Q5: How do I store leftovers?
A: Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
