Name: Garlic Herb Roast Chicken with Baby Potatoes in Creamy Butter Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs or drumsticks; 1.5 lbs baby potatoes, halved; 4 garlic cloves, minced; 3 tbsp unsalted butter; 1 tbsp olive oil; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme leaves; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1 tbsp lemon juice (optional)

This Garlic Herb Roast Chicken with Baby Potatoes in Creamy Butter Sauce is a comforting and flavorful dish that combines crispy, juicy roasted chicken with tender baby potatoes, all coated in a rich, buttery, and herbaceous sauce. It’s a complete meal in one pan that brings warmth and satisfaction to any dinner table. Garlic Herb Roast Chicken with Baby Potatoes in Creamy Butter Sauce

Why You’ll Love This Recipe

I love how this recipe balances crispy golden chicken with the creamy richness of butter and herbs. The garlic-infused sauce soaks into the potatoes, making every bite savory and unforgettable. It’s a one-pan wonder that feels fancy enough for guests but easy enough for a weeknight dinner. The house smells amazing while it roasts, and the taste delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs or drumsticks
Baby potatoes, halved
Garlic cloves, minced
Unsalted butter
Olive oil
Fresh rosemary, chopped
Fresh thyme leaves
Chicken broth
Heavy cream
Salt
Black pepper
Paprika
Lemon juice (optional, for brightness)

Directions

I start by preheating the oven to 400°F (200°C).
I season the chicken generously with salt, pepper, and paprika, then set it aside.
In an oven-safe skillet or baking dish, I melt butter with olive oil over medium heat and sauté the garlic until fragrant.
I add the herbs and cook for another 30 seconds, just to bloom their flavor.
Then I pour in the chicken broth and heavy cream, stir well, and bring it to a gentle simmer.
I add the baby potatoes and coat them in the sauce.
I nestle the chicken pieces skin-side up into the pan among the potatoes.
I transfer the skillet to the preheated oven and roast uncovered for about 40–45 minutes, or until the chicken is golden brown and cooked through.
I let it rest for 5 minutes before serving, spooning extra creamy sauce over the top.

Servings and timing

This recipe serves 4 people generously.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

I sometimes swap out the baby potatoes for sweet potatoes for a sweeter contrast to the rich sauce. For a lighter version, I’ve used half-and-half instead of heavy cream. When I want extra greens, I stir in baby spinach or kale during the last 10 minutes of roasting so it wilts gently into the sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken and potatoes in a covered skillet over medium heat with a splash of broth or water to keep it moist. Alternatively, I reheat it in the oven at 350°F (175°C) for about 15–20 minutes until warmed through.

FAQs

How do I know when the chicken is fully cooked?

I use a meat thermometer to make sure the thickest part of the chicken reaches 165°F (75°C). The juices should run clear when pierced.

Can I make this dish ahead of time?

Yes, I often prepare everything up to the roasting step and refrigerate the dish. Then I roast it fresh when ready to serve. It also reheats well for leftovers.

Can I use boneless chicken?

I can, but I prefer bone-in, skin-on for more flavor and moisture. If using boneless, I reduce the roasting time to about 25–30 minutes.

What herbs go best in the butter sauce?

I love using fresh rosemary and thyme, but oregano or sage also work beautifully. Dried herbs can be used in a pinch—just reduce the quantity.

Is it possible to make this dairy-free?

Yes, I substitute the butter with olive oil and the cream with coconut cream or a non-dairy alternative. It changes the flavor slightly but still tastes great.

Conclusion

Garlic Herb Roast Chicken with Baby Potatoes in Creamy Butter Sauce is one of those dishes that never lets me down. It’s warm, filling, and full of rich, savory flavor with very little fuss. Whether I’m feeding the family or impressing dinner guests, this meal always hits the spot.