Buttery, nutty brown-butter flavor coats golden chicken skin and keeps the meat juicy.
Baby potatoes roast until crisp outside and tender inside, seasoned with garlic and rosemary.
A bright finish of lemon and fresh parsley lifts the rich savory notes for balance.
Serve warm for easy weeknight dinners, casual get-togethers, or a relaxed weekend meal.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2–2.5 lb)
- 1½ lb baby potatoes, halved if large
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp chopped fresh rosemary (or ½ tsp dried)
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tbsp lemon juice and 1 tsp lemon zest
- 2 tbsp chopped fresh parsley for finishing
- ¼ cup low-sodium chicken stock or water (optional, for pan sauce)
Instructions
- Preheat oven to 400°F (200°C). Pat chicken thighs dry and season both sides with salt, pepper, and smoked paprika.
- Toss the baby potatoes with 1 tbsp olive oil, half the minced garlic, rosemary, salt, and pepper. Spread them cut-side down in a single layer in a large ovenproof skillet.
- Heat the skillet over medium-high heat and add 1 tbsp olive oil. Arrange chicken thighs skin-side down among the potatoes and sear without moving for 6–8 minutes until skin is deeply golden and releases easily.
- Flip the chicken so skin-side is up. Transfer the skillet to the preheated oven and roast for 18–22 minutes, until an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh and potatoes are tender.
- While the chicken roasts, melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan, until the butter foams and turns golden-brown with a nutty aroma, about 3–4 minutes. Remove from heat and stir in the remaining garlic and lemon zest.
- When the chicken is done, remove the skillet from the oven. If you like a little sauce, set the skillet over medium heat, add the chicken stock, and scrape up any browned bits, simmering 1 minute to combine.
- Pour the brown butter and garlic mixture over the chicken and potatoes, squeeze the lemon juice over everything, and sprinkle with chopped parsley. Let rest 3 minutes before serving to meld flavors.
- Serve hot straight from the skillet so the potatoes remain crisp and the chicken stays juicy. Leftovers reheat well in a 375°F oven for 10–12 minutes.
Tips or Variations
- Swap rosemary for thyme or oregano for a different herb note; add a pinch of red pepper flakes for heat.