One-Pan Garlic-Butter Chicken & Potatoes — 4-Ingredient Dinner You’ll Make Over and Over
Introduction
Weeknight dinners should be fast, comforting, and impossible to mess up — and this one-pan garlic-butter chicken with baby potatoes checks every box.
With just four ingredients, a single sheet pan, and under 40 minutes, you get juicy, golden chicken, tender roasted potatoes, and a buttery garlic finish that tastes like you spent hours in the kitchen. Keep this one in your rotation — it’s forgiving, flexible, and reliably delicious.
Ingredients
- 4 bone-in, skin-on chicken thighs (or 6–8 split chicken legs) — about 1.5–2 lb / 700–900 g
- 1½ lb (700 g) baby potatoes, halved if large
- 4 tablespoons unsalted butter (melted) — you can use olive oil if needed
- 4 cloves garlic, minced (or 1½ teaspoons garlic powder)
Salt and pepper are assumed pantry staples — use liberally to season chicken and potatoes.
Instructions
- Preheat & prep: Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels — dry skin = crisp skin. Toss the halved baby potatoes with 1 tablespoon melted butter and a generous pinch of salt and pepper; spread them single-layer on a rimmed sheet pan.
- Season the chicken: Rub chicken thighs all over with remaining melted butter, then season well with salt and pepper. Place chicken skin-side up on the pan, spaced between the potatoes.
- Roast: Roast for 25–30 minutes, flipping large potatoes halfway if needed. After 25 minutes check internal temperature — chicken should read 165°F (74°C) at the thickest point. If skin isn’t browned enough, switch to broil for 2–3 minutes while watching carefully.
- Garlic finish: While chicken rests 5 minutes out of the oven, gently warm the minced garlic in the reserved melted butter (or microwave 10–15 seconds) to take the raw edge off. Spoon the garlic-butter over the chicken and potatoes just before serving.
- Serve: Let chicken rest 3–5 minutes, then plate with the potatoes and any pan juices spooned over top.
Description
This dinner delivers crispy, buttery chicken skin and soft, caramelized baby potatoes with minimal effort. The garlic-butter finish is the secret: it adds aromatic richness without needing extra herbs, sauces, or complicated steps. Because it roasts on one pan, cleanup is quick and the pan juices turn into a simple, savory sauce that ties the dish together.
Tips for Success
- Dry the skin: Pat chicken skin thoroughly dry for the crispiest finish.
- Even potato size: Cut larger potatoes so everything cooks evenly.
- Use a thermometer: For perfectly cooked chicken, aim for 165°F (74°C) internal temp.
- Make it brighter: A squeeze of lemon or a handful of chopped parsley at the end wakes the dish up (optional, not counted in the 4 ingredients).
- Substitutions: Swap thighs for boneless chicken breasts — reduce roast time and watch for dryness.
Common Mistakes & Corrections
Mistake: Chicken skin is soggy or under-browned.
Fix: Pat the skin dry, use higher oven heat (425°F / 220°C), and finish under the broiler 1–3 minutes if needed. Make sure pieces aren’t crowded.
Mistake: Potatoes are hard in the center while chicken is done.
Fix: Cut potatoes smaller (bite-sized) or par-cook them 5–8 minutes in the microwave before roasting.
Mistake: Garlic tastes bitter or burnt.
Fix: Don’t cook garlic at high heat for long — warm it briefly in warm butter or add it after the pan comes out of the oven so it stays mellow.
Enjoy!
Plate the chicken with the potatoes, drizzle the garlic-butter and pan juices over everything, and dive in. This simple, four-ingredient one-pan dinner is fast enough for weeknights and tasty enough to serve to guests — keep it in your regular rotation and feel proud of how little work makes a lot of flavor.
