Description
Garlic Herb Roast Chicken with Baby Potatoes in Creamy Butter Sauce is a comforting, one-pan meal featuring crispy chicken and tender potatoes in a rich, buttery, and herb-infused sauce.
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)
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken with salt, pepper, and paprika. Set aside.
- In an oven-safe skillet, melt butter with olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chopped rosemary and thyme, cooking for another 30 seconds.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Add halved baby potatoes, coating them in the sauce.
- Place the seasoned chicken skin-side up in the skillet among the potatoes.
- Transfer skillet to the oven and roast uncovered for 40–45 minutes, until the chicken is golden brown and cooked through.
- Let rest for 5 minutes before serving. Spoon extra sauce over the chicken and potatoes.
Notes
- Use a meat thermometer to ensure the chicken reaches 165°F (75°C).
- Can be prepped ahead and roasted when ready to serve.
- Substitute sweet potatoes or add spinach for variations.
- Dairy-free alternatives include coconut cream and olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg
