Crispy Garlic Butter Chicken Thighs with Parmesan Potatoes

Crispy Garlic Butter Chicken Thighs with Parmesan Potatoes

Crispy Garlic Butter Chicken Thighs with Parmesan Potatoes is the kind of comforting, oven-baked dinner that feels indulgent while still being easy enough for a weeknight. Juicy, bone-in chicken thighs roast until the skin turns deeply golden and crisp, then get finished with rich garlic butter that melts straight into the meat.

Chicken thighs are ideal for this recipe because they stay tender and flavorful even at higher oven temperatures. Seasoned simply with pantry spices, they develop incredible flavor as they roast, while the garlic butter added at the end brings everything together with a glossy, savory finish.

Alongside the chicken, baby potatoes roast until tender on the inside and crispy on the outside. Coated in olive oil, garlic seasoning, and Parmesan cheese, they become irresistibly golden and packed with flavor, making them the perfect companion to the chicken.

This one-pan meal is hearty, satisfying, and ideal for family dinners or casual entertaining. With minimal prep and maximum flavor, it’s a recipe you’ll come back to whenever you crave classic comfort food done right.

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs
• Salt and black pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil

For the Garlic Butter

• 4 tablespoons butter, melted
• 4 cloves garlic, minced
• 1 tablespoon chopped parsley

For the Parmesan Potatoes

• 1½ lbs baby potatoes
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped parsley

Instructions

1. Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or foil.
2. Pat the chicken thighs dry with paper towels. Season generously with salt, black pepper, paprika, garlic powder, and Italian seasoning.
3. In a bowl, toss the baby potatoes with olive oil, salt, black pepper, garlic powder, and Parmesan cheese until well coated.
4. Spread the potatoes evenly on one side of the prepared baking sheet.
5. Place the chicken thighs skin-side up on the other side of the baking sheet and drizzle with olive oil.
6. Bake uncovered for 40 to 45 minutes, until the chicken skin is deeply golden and crispy and the potatoes are tender.
7. While the chicken finishes cooking, mix the melted butter with the minced garlic and chopped parsley.
8. Spoon the garlic butter over the hot chicken thighs just before serving.
9. Sprinkle additional Parmesan cheese and parsley over the potatoes if desired, then serve immediately.

Variations

• Use boneless, skinless thighs and reduce cooking time slightly for a quicker option.
• Add lemon zest to the garlic butter for a bright, fresh finish.
• Swap baby potatoes for broccoli or green beans for a lighter side.
• Add crushed red pepper flakes for a touch of heat.

Tips

• Always dry the chicken skin thoroughly to achieve maximum crispiness.
• Avoid overcrowding the pan so both the chicken and potatoes roast properly.
• For extra-crispy skin, broil the chicken for the final 2 to 3 minutes, watching closely.
• Let the chicken rest for a few minutes after baking to keep it juicy and tender.