Why Make This Recipe
One-Pan Cowboy Garlic Chicken & Potatoes is a delicious and hearty meal that brings comfort to your dinner table. This dish is not only packed with flavor but also incredibly easy to make. Using just one pan cuts down on cleanup time, making it perfect for busy weeknights. The combination of tender chicken thighs, savory baby potatoes, and aromatic garlic creates a mouthwatering experience. Plus, the addition of fresh herbs and a squeeze of lemon brightens up the dish, making it a favorite among family and friends.
How to Make One-Pan Cowboy Garlic Chicken & Potatoes
Making this dish is simple and straightforward. You’ll need a few key ingredients and just follow the steps outlined below for a tasty meal.
Ingredients:
- Boneless chicken thighs
- Baby potatoes
- Garlic
- Smoked paprika
- Fresh rosemary
- Butter
- Chicken broth
- Lemon juice
- Fresh parsley
- Salt
- Pepper
Directions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat.
- Season the chicken thighs with salt, pepper, and smoked paprika.
- Sear the chicken thighs in the skillet until golden brown on both sides, about 4-5 minutes each side.
- Add the baby potatoes to the skillet around the chicken.
- Pour in the chicken broth and add minced garlic and rosemary.
- Bring to a simmer, then transfer the skillet to the preheated oven.
- Bake for 20-25 minutes or until the chicken is fully cooked and the potatoes are tender.
- Drizzle with fresh lemon juice and sprinkle with chopped parsley before serving.
How to Serve One-Pan Cowboy Garlic Chicken & Potatoes
This dish is best served hot right from the oven. You can place the chicken and potatoes on a large serving platter and garnish with extra parsley for a pop of color. It pairs well with a simple side salad or steamed vegetables for a complete meal. Enjoy this hearty dish with family and friends!
How to Store One-Pan Cowboy Garlic Chicken & Potatoes
To store leftovers, let the chicken and potatoes cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze any leftovers for up to a month. When ready to eat, reheat in the oven or microwave until warmed through.
Tips to Make One-Pan Cowboy Garlic Chicken & Potatoes
- For extra flavor, marinate the chicken thighs in the seasoning and lemon juice for a few hours before cooking.
- If you prefer crispy skin, consider broiling the dish for the last few minutes of cooking.
- Feel free to add other vegetables, like carrots or bell peppers, for more variety.
Variation
If you want to change up the flavors, try using different herbs like thyme or oregano instead of rosemary. You could also use bone-in chicken thighs for a richer flavor. In place of baby potatoes, try sweet potatoes for a sweeter twist.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may cook faster, so check for doneness a little earlier.
What can I substitute for chicken broth?
You can use vegetable broth or even water if you don’t have broth on hand.
Can I make this dish ahead of time?
Yes, you can prepare everything up to the baking step, cover it, and refrigerate it until you are ready to bake. Just adjust the baking time, as it may take longer from the fridge.
One-Pan Cowboy Garlic Chicken & Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and hearty one-pan meal featuring tender chicken thighs and savory baby potatoes, infused with garlic and fresh herbs.
Ingredients
- 2 lbs Boneless chicken thighs
- 1 lb Baby potatoes
- 4 cloves Garlic, minced
- 1 tsp Smoked paprika
- 2 sprigs Fresh rosemary
- 4 tbsp Butter
- 1 cup Chicken broth
- 2 tbsp Lemon juice
- ¼ cup Fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat.
- Season the chicken thighs with salt, pepper, and smoked paprika.
- Sear the chicken thighs in the skillet until golden brown on both sides, about 4-5 minutes each side.
- Add the baby potatoes to the skillet around the chicken.
- Pour in the chicken broth and add minced garlic and rosemary.
- Bring to a simmer, then transfer the skillet to the preheated oven.
- Bake for 20-25 minutes or until the chicken is fully cooked and the potatoes are tender.
- Drizzle with fresh lemon juice and sprinkle with chopped parsley before serving.
Notes
For extra flavor, marinate the chicken thighs in the seasoning and lemon juice for a few hours beforehand. You can also add vegetables like carrots or bell peppers for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
