A savory roast with rich garlic butter, crisped skin and tender, juicy meat.
Caramelized onions add a sweet depth while potatoes turn golden and fluffy.
Bright herbs and a squeeze of lemon lift the glossy pan sauce for serving.
Serve hot for weeknight dinners, casual Sunday meals, or relaxed small gatherings.
Ingredients
- Bone-in, skin-on chicken thighs and drumsticks (about 2.5 lb / 1.1 kg)
- Small Yukon Gold potatoes, halved (1.5 lb / 700 g)
- Yellow onions, thinly sliced (2 medium)
- Garlic cloves, minced (4 cloves)
- Unsalted butter, melted (4 tbsp)
- Olive oil (2 tbsp)
- Fresh thyme leaves (2 tsp) or 1 tsp dried thyme
- Smoked paprika (1 tsp)
- Kosher salt (1½ tsp) and freshly ground black pepper (¾ tsp)
- Chicken stock or dry white wine (1/4 cup) for deglazing
- Lemon juice (1 tbsp), optional for finishing
- Fresh parsley, chopped (2 tbsp) for garnish
Instructions
- Preheat oven to 425°F (220°C). Pat chicken dry and season evenly with salt, pepper, and smoked paprika.
- In a large ovenproof skillet or roasting pan, heat 1 tbsp olive oil over medium-high heat. Sear chicken skin-side down until golden, about 4–5 minutes; transfer skin-side up to a plate.
- Add remaining 1 tbsp olive oil to the pan, reduce heat to medium, add sliced onions and a pinch of salt, and cook, stirring occasionally, until soft and beginning to caramelize, about 10 minutes.
- Stir in minced garlic and thyme and cook 30 seconds until fragrant. Push onions to the side and add halved potatoes cut-side down; brown for 4–5 minutes.
- Return chicken to the pan, nestling pieces among the potatoes and onions. Drizzle melted butter over the chicken and potatoes.
- Transfer the skillet to the preheated oven and roast 25–30 minutes, until potatoes are tender and chicken registers 165°F (74°C) at the thickest point.
- Remove pan from oven and transfer chicken and potatoes to a serving platter. Place the pan over medium heat on the stove, add stock or wine to deglaze, scraping up browned bits, and simmer 1–2 minutes to make a light pan sauce. Stir in lemon juice if using.
- Spoon pan sauce over chicken and potatoes, sprinkle with chopped parsley, and serve immediately.
Tips or Variations
- For a whole-roast option, use a 3–4 lb whole chicken and increase oven time to 60–75 minutes, adjusting vegetables around the bird.
- Add root vegetables like carrots or parsnips for variety; cut to similar size as potatoes for even cooking.