One Pan Garlic Butter Roasted Chicken and Potatoes - Easy Chicken and Potatoes Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are less expensive and more flavorful.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes offer more nutrients.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more affordable and have a longer shelf life.

Marinate the chicken by adding a lot of minced garlic to the chicken thighs.

Season the chicken with dried thyme, dried oregano, and onion powder.

Add a handful of freshly chopped parsley to the chicken.

Squeeze the juice of a whole lemon into the chicken mixture.

Add olive oil to the chicken and season with salt and black pepper to taste.

Mix everything together very well.

Cover the chicken with plastic wrap and let it marinate in the fridge for at least 4 hours or overnight if possible.

Cut gold potatoes into bite-sized pieces and transfer them into a mixing bowl.

Slice up an onion and add it to the bowl with the potatoes.

Add olive oil to the potatoes and onion, then season with salt and black pepper to taste.

Mix everything together very well.

Transfer the potatoes and onions into a large 12-inch cast iron pan.

Once the chicken has finished marinating, place the chicken thighs onto the potatoes and onions, nesting them in.

Add slices of butter on top of each chicken thigh.

Preheat the oven to 425°F (220°C).

Place the chicken and potatoes into the oven to roast for 1 hour and 15 minutes.

After about 15 minutes of roasting, if the chicken is browning too quickly, lightly cover it with tin foil to slow down the browning.

Let the chicken sit for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens