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Easy Garlic Butter Chicken Thighs with Potatoes

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Juicy garlic butter chicken thighs and crispy roasted potatoes come together on one sheet pan for a quick, comforting weeknight dinner. This lighter version uses Greek yogurt to keep the chicken tender without the heavy feeling.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 lb (450g) baby potatoes, halved or quartered
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons plain Greek yogurt (full-fat or 2%)
  • 5–6 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. Wash and dry baby potatoes. Halve or quarter them to uniform size. Toss with 1/2 tablespoon olive oil, a pinch of salt, and black pepper. Spread on one half of the sheet pan.
  3. In a mixing bowl, combine softened butter, Greek yogurt, minced garlic, lemon juice, dried oregano, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix into a thick paste.
  4. Pat chicken thighs dry with paper towels. Place in the bowl with the yogurt mixture and toss to coat evenly. Let sit for 5 minutes.
  5. Place the sheet pan with potatoes in the oven and roast for 10 minutes.
  6. After 10 minutes, remove the pan. Push potatoes to one side and arrange chicken thighs in a single layer on the other side. Pour any remaining yogurt mixture over chicken and potatoes.
  7. Roast for 25-30 minutes, flipping chicken and tossing potatoes halfway through, until chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender with crispy edges.
  8. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley if desired.

Notes

Pat chicken dry for best browning. Watch garlic to prevent burning; if it darkens too quickly, scrape it off and mix into potatoes. Use a meat thermometer for perfect doneness (pull at 160°F for carryover cooking). Don’t overcrowd the pan—use two sheet pans if doubling. Let chicken rest 5 minutes before serving.

Nutrition

Keywords: garlic butter chicken, sheet pan chicken, chicken thighs, roasted potatoes, easy dinner, weeknight meal, one-pan recipe

Find it online: https://fizzlefork.com/easy-garlic-butter-chicken-thighs-with-potatoes/