Crispy Garlic Butter Chicken Thighs with Parmesan Potatoes

Why You’ll Love This Recipe

I love this dish because it hits all the right notes—crispy, savory, buttery, and cheesy. The chicken comes out juicy with perfectly crispy skin, and the potatoes soak up all the flavor from the garlic butter and parmesan. It’s a one-pan wonder that feels fancy but is surprisingly easy to make. Plus, I can tweak the seasonings or swap in different herbs depending on my mood.

Ingredients

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

• 4 bone-in, skin-on chicken thighs

• Salt and black pepper, to taste

• 1 teaspoon paprika

• 2 tablespoons unsalted butter

• 4 garlic cloves, minced

• 1½ pounds baby potatoes, halved

• ¼ cup grated Parmesan cheese

• 1 tablespoon olive oil

• ½ teaspoon dried Italian herbs (or thyme/oregano)

• Fresh parsley, for garnish (optional)

Directions

Prep the chicken and potatoes:
I start by patting the chicken thighs dry and seasoning them with salt, black pepper, and paprika. Then I toss the halved baby potatoes with olive oil, salt, pepper, Italian herbs, and grated Parmesan in a large bowl.

Sear the chicken:
In a large oven-safe skillet, I melt the butter over medium heat and sauté the garlic for 1–2 minutes until fragrant. I remove the garlic from the pan to prevent burning and set it aside. Then I place the chicken thighs skin-side down in the skillet and sear for 5–7 minutes until the skin is golden and crisp.

Add the potatoes and bake:
I flip the chicken thighs over and nestle the seasoned potatoes around them in the skillet. I spoon the garlic butter over everything, then transfer the skillet to a preheated oven at 400°F (200°C) and roast for 25–30 minutes, or until the chicken is fully cooked and the potatoes are golden and tender.

Finish and serve:
I garnish with fresh parsley if I have it and serve hot. The crispy skin, garlicky butter, and cheesy potatoes make every bite rich and satisfying.

Servings and timing

This recipe serves 4 people and takes about 15 minutes to prep and 30–35 minutes to cook. In total, it’s ready in around 45–50 minutes.

Variations

• Boneless thighs: I’ve used boneless, skinless thighs for quicker cooking—just reduce oven time slightly.

• Veggie swap: Instead of potatoes, I sometimes use chunks of carrots or sweet potatoes for a different flavor.

• Extra crispy: For even crispier chicken skin, I broil it for the last 2–3 minutes.

• Cheese twist: I’ve swapped Parmesan for Asiago or Romano for a sharper taste.

• Garlic lovers: If I want it extra garlicky, I add roasted garlic to the butter for more depth.

Storage/reheating

Leftovers go into an airtight container in the fridge for up to 3 days. To reheat, I place the chicken and potatoes on a baking sheet and warm them in the oven at 350°F (175°C) until hot. The air fryer also works great to bring back the crispiness.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but I prefer thighs for their juiciness. If I use breasts, I adjust the cooking time to avoid drying them out.

What kind of potatoes work best?

Baby potatoes are great because they cook quickly and crisp up well, but any waxy potato (like Yukon Gold) works if cut into small chunks.

How do I make sure the chicken skin gets crispy?

I always pat the skin dry before seasoning and sear it well before baking. Avoid overcrowding the pan so the skin stays crisp.

Can I make this ahead of time?

I prepare the chicken and potatoes earlier in the day and bake them fresh when ready to eat. Reheating works too, but it’s best served hot from the oven.

What can I serve with this?

I often serve it with a green salad, steamed veggies, or garlic bread to soak up all the extra garlic butter.

Conclusion

This crispy garlic butter chicken with Parmesan potatoes is one of those recipes I always come back to. It’s simple, satisfying, and full of rich, comforting flavors. Whether I’m cooking for the family or just want something extra delicious for myself, this dish always delivers.

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