Making these chicken thighs with potatoes is easy, but achieving that perfect golden crust on the chicken while keeping the potatoes soft inside is where the magic happens.This Sheet-Pan Garlic Butter Chicken and Potatoes recipe is one of those dishes. Juicy chicken roasted with golden, tender potatoes, all coated in a rich garlic butter sauce—it’s simple, comforting, and totally satisfying. In this recipe, the garlic butter acts like a flavor hug, making each bite irresistible and leaving your kitchen smelling amazing.

I have tried dozens of sheet-pan dinners over the years, and I always come back to this one. I use fresh garlic, a pinch of smoked paprika for warmth, and a little thyme for a subtle herby note. Always make sure to coat both the chicken and potatoes evenly in the butter mixture—it makes all the difference in flavor and texture.

You can serve this dish on a large platter for a family-style meal, some steamed green beans or roasted asparagus on the side, also with a simple garden salad to balance the richness. The combination of flavors and textures is unbeatable, and it’s perfect for both weeknight dinners and casual weekend gatherings.

It’s Perfect For:

• Quick family dinners on busy nights
• Meal prep for the week ahead
• Cozy weekend lunches
• Special occasions without extra stress
• Easy entertaining for friends

Ingredients

• 4 bone-in, skin-on chicken thighs (or breasts, if preferred)
• 1 lb baby potatoes, halved
• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme (or rosemary, optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Kitchen Equipment You’ll Need

• Large baking sheet (preferably rimmed)
• Parchment paper or aluminum foil
• Small mixing bowl for garlic butter
• Whisk or fork
• Tongs for turning chicken and potatoes
• Meat thermometer (optional but helpful)
• Sharp knife and cutting board

How to Make Sheet-Pan Garlic Butter Chicken and Potatoes

Step 1

Preheat the oven: Start by preheating your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil. This will help prevent sticking and make cleanup a breeze.

Step 2

Prepare the garlic butter: In a small bowl, combine the melted butter, minced garlic, smoked paprika, thyme, salt, and pepper. Whisk until smooth and aromatic. This flavorful mixture will coat the chicken and potatoes, giving them a golden, garlicky finish.

Step 3

Season the chicken: Pat the chicken dry with paper towels. This helps the skin crisp up beautifully. Brush half of the garlic butter mixture all over the chicken pieces, making sure every nook and cranny is coated.

Step 4

Prepare the potatoes: In a separate bowl, toss the halved baby potatoes with olive oil, the remaining garlic butter, a pinch of salt, and black pepper. Ensure each potato piece is evenly coated so they roast perfectly alongside the chicken.

Step 5

Assemble the sheet pan: Arrange the chicken on one side of the prepared baking sheet and the potatoes on the other, making sure they are spread out in a single layer. This ensures everything cooks evenly and gets that perfect roasted color.

Step 6

Bake the dish: Place the sheet pan in the preheated oven and bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden. Halfway through, spoon a little of the pan juices over the chicken for extra flavor and moisture.

Step 7

Garnish and serve: Once done, remove from the oven and let it rest for 5 minutes. Sprinkle fresh chopped parsley over the chicken and potatoes for a pop of color and freshness. Serve immediately while hot and enjoy the delicious garlic butter aroma filling your kitchen.

Tips For Best Sheet-Pan Garlic Butter Chicken and Potatoes

• Dry the chicken first. Patting the chicken dry before coating it helps the skin crisp beautifully in the oven. Moisture is the enemy of golden skin.
• Evenly sized potatoes. Cutting potatoes into similar sizes ensures they roast at the same speed as the chicken, giving you tender, perfectly cooked bites.
• Use melted butter. Mixing melted butter with garlic allows the flavor to coat everything evenly, giving a rich taste that sticks to both chicken and potatoes.
• Flip halfway through. Turning the chicken and potatoes halfway through baking ensures even browning and crispiness on all sides.
• Don’t overcrowd the pan. Leaving space around the chicken and potatoes allows heat to circulate, which helps everything cook evenly and get crispy edges.
• Add fresh herbs at the end. Sprinkle parsley or thyme after baking to keep the flavor fresh and vibrant without burning it in the oven.
• Check internal temperature. Chicken should reach 165°F (74°C) to ensure it’s cooked safely but remains juicy. A meat thermometer is the easiest way to check.

Optional Ingredients

• Lemon slices for a citrusy zing
• Grated Parmesan for an extra savory touch
• Chopped rosemary instead of thyme
• Paprika or chili flakes for mild heat
• Carrots or bell peppers roasted alongside
• A drizzle of honey for a subtle sweetness

How to Serve Sheet-Pan Garlic Butter Chicken and Potatoes

I love serving this dish straight from the sheet pan because it feels warm, rustic, and inviting. I often sprinkle a little extra fresh parsley or thyme on top just before serving. It adds a pop of color and freshness that makes the golden chicken and potatoes look even more delicious.

I also like pairing it with a few side options. Some lightly steamed green beans or roasted asparagus work beautifully, adding a crisp, fresh contrast to the rich garlic butter. Occasionally, I serve it with a simple garden salad with cherry tomatoes, cucumbers, and a light vinaigrette. The acidity balances the buttery flavors perfectly.

For family meals or casual gatherings, I sometimes place the sheet pan in the center of the table and let everyone serve themselves. It creates a cozy, communal feeling, and the garlic aroma instantly fills the room. Adding some lemon wedges on the side allows everyone to brighten their serving with a touch of citrus, enhancing the flavors and making the meal feel complete.

Is Sheet-Pan Garlic Butter Chicken and Potatoes Healthy?

This recipe is surprisingly healthy while still being indulgent. The chicken provides lean protein, and the potatoes are a great source of complex carbohydrates and fiber. Roasting in butter and olive oil adds flavor but keeps it straightforward and wholesome.

You can also make it lighter by using less butter or swapping half for olive oil. Adding extra vegetables like carrots, bell peppers, or broccoli not only boosts nutrition but also makes the sheet pan even more colorful and satisfying.

Variations and Substitutions

• Chicken Breasts: Use boneless skinless chicken breasts instead of thighs. They cook faster, but brush them generously with garlic butter to prevent drying out.
• Sweet Potatoes: Swap regular potatoes for sweet potatoes for a slightly sweet, soft texture that pairs beautifully with garlic butter.
• Herb Mix: Replace thyme with rosemary or Italian seasoning. Each herb changes the aroma and taste subtly but deliciously.
• Spicy Kick: Add a pinch of chili flakes or smoked paprika for a gentle heat that complements the buttery flavors.
• Cheesy Twist: Sprinkle Parmesan cheese over the chicken and potatoes for a golden, savory crust that adds depth.
• Lemon Garlic: Add lemon juice and zest to the garlic butter. The citrusy tang brightens up the rich flavors.
• Vegetable Medley: Roast carrots, zucchini, or bell peppers alongside for a one-pan meal packed with colors and nutrients.
• Honey Butter Glaze: Drizzle honey over the chicken in the last 5 minutes of baking for a subtle sweetness that caramelizes beautifully.

How to Store and How to Reheat

Leftovers store well in an airtight container in the fridge for up to 3 days. Make sure the chicken and potatoes are cooled completely before storing to maintain their texture.

To reheat, place the chicken and potatoes on a baking sheet and cover lightly with foil. Bake at 350°F (175°C) for 10–15 minutes or until warmed through. For crispy skin, remove foil during the last 5 minutes. Microwaving is possible but may make the chicken skin less crisp.

Frequently Asked Questions About Sheet-Pan Garlic Butter Chicken and Potatoes

Can I use frozen chicken?
Yes, you can, but it’s important to thaw it completely before baking. Cooking frozen chicken will result in uneven cooking, and the skin may not crisp properly. Always plan ahead to thaw in the fridge overnight for the best results.

Can I make this recipe dairy-free?
Absolutely! You can replace butter with olive oil or a plant-based margarine. The garlic and herbs still provide plenty of flavor, and the dish will remain rich and tasty without dairy.

How do I make the potatoes extra crispy?
Toss them generously in olive oil and space them out on the pan so they’re not overcrowded. Flip them halfway through cooking, and for extra crispiness, roast uncovered. This ensures each piece gets a golden, crunchy exterior.

Can I prep this ahead of time?
Yes, you can marinate the chicken and prep the potatoes a few hours in advance or even the night before. Keep everything covered in the refrigerator. When ready, simply assemble on the sheet pan and bake—perfect for saving time on busy days.

Sheet-Pan Garlic Butter Chicken and Potatoes Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Easy Sheet-Pan Garlic Butter Chicken and Potatoes recipe! Juicy chicken, golden roasted potatoes, and rich garlic butter baked on one pan. Perfect for weeknight dinners, family meals, or quick entertaining.

Ingredients

• 4 bone-in, skin-on chicken thighs (or breasts, if preferred)

• 1 lb baby potatoes, halved

• 3 tablespoons unsalted butter, melted

• 3 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme (or rosemary, optional)

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon olive oil

• Fresh parsley, chopped (for garnish)

Directions

• Preheat the oven: Start by preheating your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil. This will help prevent sticking and make cleanup a breeze.
• Prepare the garlic butter: In a small bowl, combine the melted butter, minced garlic, smoked paprika, thyme, salt, and pepper. Whisk until smooth and aromatic. This flavorful mixture will coat the chicken and potatoes, giving them a golden, garlicky finish.
• Season the chicken: Pat the chicken dry with paper towels. This helps the skin crisp up beautifully. Brush half of the garlic butter mixture all over the chicken pieces, making sure every nook and cranny is coated.
• Prepare the potatoes: In a separate bowl, toss the halved baby potatoes with olive oil, the remaining garlic butter, a pinch of salt, and black pepper. Ensure each potato piece is evenly coated so they roast perfectly alongside the chicken.
• Assemble the sheet pan: Arrange the chicken on one side of the prepared baking sheet and the potatoes on the other, making sure they are spread out in a single layer. This ensures everything cooks evenly and gets that perfect roasted color.
• Bake the dish: Place the sheet pan in the preheated oven and bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden. Halfway through, spoon a little of the pan juices over the chicken for extra flavor and moisture.
• Garnish and serve: Once done, remove from the oven and let it rest for 5 minutes. Sprinkle fresh chopped parsley over the chicken and potatoes for a pop of color and freshness. Serve immediately while hot and enjoy the delicious garlic butter aroma filling your kitchen.