PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: 4 Servings
With luscious garlic butter sauce, this easy one-pan chicken and potatoes sure to impress!
INGREDIENTS
3 – 6 skinless, boneless chicken thighs
1 1/2 pounds (650 grams) baby yellow potatoes, quartered
1 tbsp olive oil
3 tbsp unsalted butter, divided (or ghee for paleo diet)
4 garlic cloves, minced
1 tsp paprika
1 tsp onion powder
1 tsp Italian seasoning
Salt and fresh cracked pepper
Juice of 1/2 lemon
1/4 c. (60ml) chicken stock
1 tbsp hot sauce (we used Sriracha)
Crushed red chilli pepper flakes, optional
1/2 c. fresh chopped parsley
HOW TO MAKE GARLIC BUTTER CHICKEN THIGHS AND BABY POTATOES SKILLET
Step 1: Combine the onion powder, paprika, Italian seasoning, salt, and pepper in a small bowl. With the spice mixture, generously season the chicken thighs. Set aside.
Step 2: In a large pot with salted water, boil the baby potatoes for about 5 minutes. Drain and the baby potatoes aside.
Step 3: Heat a tbsp of each olive oil and butter in a large skillet. Add the pre-cooked potato wedges to the skillet once the butter has melted. Saute for about 4 to 5 minutes until golden and fork-tender. To a plate, transfer the sauteed potatoes and set them aside. If there are too many brown bits in the skillet from the potatoes, clean them.
Step 4: Melt 2 tbsp butter in the same skillet over medium-low heat. Once melted, lay in a single layer of the seasoned chicken thighs in the skillet and cook for about 5 to 6 minutes. Turn the chicken thighs on the other side and continue to cook for 5 to 6 minutes more, or until cooked through and the meat thermometer reads 165 degrees F or 75 degrees C. Lower the heat if the chicken browns very quickly. Note that the cooking time depends on the thickness of the chicken. Place the cooked chicken thighs on a plate and set them aside.
Step 5: Melt the rest of the tbsp butter in the same skillet. Add in the lemon juice, chopped parsley, garlic, hot sauce, red crushed chilli pepper flakes. Pour in the chicken stock. Allow the sauce to reduce for several minutes until a bit thickened.
Step 6: To the pan, add back the cooked chicken thighs and potatoes. Quickly reheat, spooning the sauce to coat both. With pepper, adjust the seasoning.
Step 7: Immediately serve the garlic butter chicken thighs and baby potatoes. If desired, garnish with extra crushed chilli pepper and fresh parsley.
Nutrition Facts:
Energy 606.7 cal | Fat 37.71 g | Protein 29.52 g | Carbs 38.63 g | Saturated Fat 12.89 g | Polyunsat Fat 6.08 g | Monounsat Fat 15.55 g | Sugar 4.63 g | Cholesterol 166.27 mg | Sodium 279.71 mg | Potassium 1300.17 mg | Fiber 5.46 g
Ingredients
- 3 – 6 skinless, boneless chicken thighs
- 1 1/2 pounds (650 grams) baby yellow potatoes, quartered
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided (or ghee for paleo diet)
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and fresh cracked pepper
- Juice of 1/2 lemon
- 1/4 c. (60ml) chicken stock
- 1 tbsp hot sauce (we used Sriracha)
- Crushed red chilli pepper flakes, optional
- 1/2 c. fresh chopped parsley
Instructions
Step 1: Combine the onion powder, paprika, Italian seasoning, salt, and pepper in a small bowl. With the spice mixture, generously season the chicken thighs. Set aside.
Step 2: In a large pot with salted water, boil the baby potatoes for about 5 minutes. Drain and the baby potatoes aside.
Step 3: Heat a tbsp of each olive oil and butter in a large skillet. Add the pre-cooked potato wedges to the skillet once the butter has melted. Saute for about 4 to 5 minutes until golden and fork-tender. To a plate, transfer the sauteed potatoes and set them aside. If there are too many brown bits in the skillet from the potatoes, clean them.
Step 4: Melt 2 tbsp butter in the same skillet over medium-low heat. Once melted, lay in a single layer of the seasoned chicken thighs in the skillet and cook for about 5 to 6 minutes. Turn the chicken thighs on the other side and continue to cook for 5 to 6 minutes more, or until cooked through and the meat thermometer reads 165 degrees F or 75 degrees C. Lower the heat if the chicken browns very quickly. Note that the cooking time depends on the thickness of the chicken. Place the cooked chicken thighs on a plate and set them aside.
Step 5: Melt the rest of the tbsp butter in the same skillet. Add in the lemon juice, chopped parsley, garlic, hot sauce, red crushed chilli pepper flakes. Pour in the chicken stock. Allow the sauce to reduce for several minutes until a bit thickened.
Step 6: To the pan, add back the cooked chicken thighs and potatoes. Quickly reheat, spooning the sauce to coat both. With pepper, adjust the seasoning.
Step 7: Immediately serve the garlic butter chicken thighs and baby potatoes. If desired, garnish with extra crushed chilli pepper and fresh parsley.
