Introduction

garlic butter chicken and potatoes is the kind of comforting one-pan dinner that feels fancy but cooks effortlessly on a busy night. Juicy golden chicken, crispy roasted potatoes, and tender green beans all soak up a rich garlic butter sauce that smells incredible as it roasts. The flavors are savory, buttery, and slightly caramelized, with fresh herbs brightening every bite. It’s special because everything cooks together, building flavor in one pan. Quick tip: cut your potatoes evenly so they roast at the same speed and get perfectly crisp edges.

Ingredients

• 4 boneless skinless chicken thighs (about 1 ½ lb / 680 g)
• 1 lb baby Yukon gold potatoes, halved (450 g)
• 8 oz fresh green beans, trimmed (225 g)
• 4 tbsp unsalted butter, melted (60 g)
• 4 cloves garlic, minced
• 1 tbsp olive oil (15 ml)
• 1 tsp salt (5 g)
• ½ tsp black pepper (2 g)
• 1 tsp paprika (5 g)
• 1 tsp Italian seasoning (5 g)
• ½ tsp chili flakes (optional)
• 1 tbsp fresh parsley, chopped (15 g)
• 1 tbsp lemon juice (15 ml)

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment or lightly oil it. Toss the halved potatoes with olive oil, half the salt, and half the pepper, then spread them cut-side down and roast for 12 minutes until they start to soften and lightly brown.
2. Mix the melted butter, garlic, paprika, Italian seasoning, chili flakes (if using), and remaining salt and pepper. Pat the chicken dry so it browns beautifully and holds seasoning evenly.
3. Remove the pan from the oven and push the potatoes to one side. Add the chicken and brush generously with the garlic butter mixture, then scatter green beans around the chicken and drizzle the remaining butter over everything.
4. Roast for 20–25 minutes, or until the chicken reaches 165°F (74°C). The potatoes should be crisp outside and fluffy inside, and the beans tender with slightly blistered edges; broil for 2–3 minutes at the end for extra browning if you like.
5. Finish with parsley and lemon juice to brighten the rich butter. Rest for 3 minutes before serving so the chicken stays juicy.

FAQs

Q: Can I use chicken breasts instead of thighs?

Yes. Slice breasts in half horizontally so they cook evenly, and start checking doneness around 18–20 minutes since breasts dry out faster than thighs.

Q: How do I make this ahead for meal prep?

Roast fully, cool, and store in airtight containers for up to 4 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to keep the potatoes crisp.

Q: Can I add other vegetables?

Absolutely. Broccoli, carrots, or zucchini work well—just choose veggies that roast in a similar time to green beans so nothing overcooks.