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Easy One-Pan Lemon Butter Chicken Thighs Recipe with Garlic Potatoes

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A quick and easy one-pan recipe featuring crispy lemon butter chicken thighs and garlicky baby potatoes, perfect for busy weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 lb baby potatoes (red or Yukon gold), halved or quartered
  • 3 tablespoons unsalted butter
  • 4 cloves fresh garlic, minced
  • 1 large lemon, zested and juiced
  • 2 tablespoons olive oil
  • Fresh thyme or rosemary sprigs (optional)
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup chicken broth or white wine

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
  3. Season chicken thighs generously with salt and black pepper on both sides. Set aside.
  4. Wash and halve small baby potatoes. Toss them in a bowl with 1 tablespoon olive oil, salt, pepper, and half the minced garlic.
  5. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large oven-safe skillet over medium-high heat.
  6. Once hot, add the chicken thighs skin-side down. Cook undisturbed for 5-7 minutes until the skin is golden and crispy.
  7. Flip the chicken thighs and cook the other side for 3 minutes. Remove chicken temporarily to a plate.
  8. Add the seasoned potatoes to the same skillet, spreading them out evenly around the pan. Cook for 3-4 minutes, stirring occasionally to brown.
  9. Add the remaining garlic to the potatoes and cook until fragrant, about 30 seconds.
  10. Return the chicken thighs to the skillet, nestling them atop the potatoes.
  11. Pour in lemon juice, lemon zest, and chicken broth or white wine. Add the remaining tablespoon of butter around the pan.
  12. Scatter fresh thyme or rosemary sprigs over everything.
  13. Transfer the skillet to the preheated oven and roast for 15-20 minutes until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender and caramelized.
  14. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
  15. Spoon the lemon butter sauce over the chicken and potatoes before serving. Adjust salt if needed.

Notes

Pat chicken dry thoroughly for crispy skin. Do not crowd the pan to ensure proper browning. Use room temperature chicken for even cooking. Deglaze pan well to create a flavorful sauce. If skin isn’t crispy enough after roasting, broil for 1-2 minutes watching carefully to avoid burning. For dairy-free, substitute butter with coconut oil or vegan butter. Chicken breasts can be used but watch cooking time to avoid dryness.

Nutrition

Keywords: lemon butter chicken, one-pan dinner, garlic potatoes, quick chicken recipe, easy dinner, weeknight meal, chicken thighs, lemon chicken

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