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One-Pan Cowboy Garlic Chicken & Potatoes

One-Pan Cowboy Garlic Chicken & Potatoes for Cozy Nights

This One-Pan Cowboy Garlic Chicken & Potatoes recipe is perfect for busy weeknights, offering savory flavors and easy cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Potatoes
  • 1 pound Boneless, Skinless Chicken Thighs Chicken breasts can be used but require closer cooking time monitoring.
  • 1 pound Baby Potatoes Ensure 1-inch chunks for even cooking.
For the Sauce
  • 2 tablespoons Olive Oil Can be swapped with vegetable oil.
  • 2 tablespoons Unsalted Butter Margarine works as a dairy-free alternative.
  • 4 cloves Garlic (minced) Fresh is best, but powdered can suffice.
  • 1 teaspoon Smoked Paprika Regular paprika is a satisfactory substitute if needed.
  • 1 teaspoon Garlic Powder Omit if using more fresh garlic.
  • 1 teaspoon Onion Powder Use sparingly if sensitive to onions.
  • to taste Salt
  • to taste Black Pepper
  • 1 teaspoon Dried Rosemary Fresh can be used, just increase the amount.
  • 1 teaspoon Dried Thyme Increase if using fresh.
  • 1/2 teaspoon Chili Flakes Omit for a milder dish.
  • 1 cup Low-Sodium Chicken Broth Vegetable broth can be used as a lighter option.
For Serving
  • 1/2 of a lemon Juice Brightens the dish.
  • 1/4 cup Chopped Fresh Parsley Garnish for color and freshness.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken thighs dry and season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat, add the chicken thighs, and sear for about 3-4 minutes per side.
  4. Reduce heat to medium, add unsalted butter and minced garlic; sauté until fragrant but not browned.
  5. Toss in the baby potatoes with the garlic butter sauce, season with rosemary, thyme, chili flakes, salt, and black pepper.
  6. Pour chicken broth into the skillet and nestle the chicken thighs among the potatoes.
  7. Bake for 25-30 minutes until the chicken reaches 165°F and the potatoes are fork-tender.
  8. Remove from the oven, drizzle lemon juice over the dish, and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Check chicken doneness and avoid overcrowding the skillet for the best results. Store leftovers properly in an airtight container.

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