Golden chicken thighs and baby potatoes roasted in a savory garlic butter sauce with Italian herbs—a one-pan weeknight dinner.
Prep Time:10 minutes
Total Time:10 minutes
Category:Dinner
Method:Roasting
Cuisine:Italian-American
Ingredients
Scale
6 boneless, skinless chicken thighs
1½ lb (680 g) baby potatoes, halved
½ cup Italian dressing
¼ cup unsalted butter, melted
4 cloves garlic, minced
1½ tsp Italian seasoning
½ tsp black pepper
½ tsp salt, or to taste
2 tbsp fresh parsley, chopped
2 tbsp finely grated Parmesan
Instructions
Prepare the garlic butter mixture: In a bowl, combine the Italian dressing, melted butter, minced garlic, Italian seasoning, black pepper, and salt.
Arrange: Place the halved baby potatoes and chicken thighs on a parchment-lined baking sheet.
Coat: Pour the garlic-butter Italian dressing mixture over the chicken and potatoes, then toss with tongs until everything is evenly coated.
Roast: Bake at 220°C (425°F) for about 40 minutes, until the chicken is cooked through and deeply golden and the potatoes are tender with crisp caramelized edges.
Finish: Sprinkle with fresh parsley and Parmesan while hot.
Serve: Let it rest briefly, then serve the juicy chicken with the crispy golden potatoes and plenty of the roasted garlic-butter juices.
Notes
Pat chicken thighs dry before coating to ensure crisping.
Do not crowd the pan; air circulation is key for caramelization.
Use a heavy-duty half-sheet pan for even heat distribution.
An instant-read thermometer helps confirm safe internal temperature.
Prepare the garlic butter mixture up to 3 days ahead and refrigerate.