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Looking down at chicken thighs and baby potatoes with garlic cloves, butter pats, and rosemary sprigs, seasoned with smoked paprika and thyme.

One-Pan Cowboy Garlic Chicken & Potatoes

One-pan cowboy garlic chicken & potatoes with seasoned chicken thighs, baby potatoes, garlic, and herbs, baked in a skillet for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 boneless, skinless chicken thighs
  • 1.5 lbs baby potatoes halved
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and black pepper to taste
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp chili flakes optional
  • 1/2 cup low-sodium chicken broth
  • Juice of 1/2 lemon
  • 2 tbsp fresh parsley chopped, for serving

Method
 

  1. Preheat oven to 400°F:

    Set oven to 400°F (205°C).

  2. Season chicken thighs:

    Dry chicken thighs with paper towels. Combine smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Evenly coat both sides of the chicken with the seasoning blend.

  3. Sear chicken until golden:

    Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Move chicken to a plate.

  4. Sauté garlic in butter:

    Lower heat a bit. Add the remaining 1 tbsp olive oil and butter to the skillet. Once melted, add minced garlic and cook for about 1 minute, stirring continuously, until aromatic. Keep an eye on it to prevent burning.

  5. Coat potatoes with herbs:

    Add halved baby potatoes to the skillet. Sprinkle dried rosemary, dried thyme, and chili flakes (if using). Stir to evenly coat potatoes. Season with a pinch of salt and pepper.

  6. Deglaze with chicken broth:

    Pour in chicken broth and stir to deglaze the pan. Return the seared chicken thighs to the skillet, placing them on top of the potatoes.

  7. Bake chicken and potatoes:

    Place the skillet in the preheated oven. Bake for 25–30 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are fork-tender.

  8. Garnish with lemon and parsley:

    Take the skillet out of the oven carefully. Drizzle with fresh lemon juice and top with chopped parsley. Let it sit for a few minutes, then serve directly from the skillet.