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–+ servings
Two crispy Garlic Butter Baked Chicken Thighs with roasted potatoes and green beans on a sheet pan.

Garlic Butter Baked Chicken Thighs and Potatoes

This recipe creates a flavorful, satisfying one-pan dinner featuring bone-in chicken thighs baked with cubed potatoes and green beans, all coated in a simple garlic butter sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 574
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Potatoes
  • 4 chicken thighs bone in skin on, about 2 pounds
  • 4 tbsp ghee or salted butter or olive oil for dairy-free
  • 2 cloves garlic minced
  • 2 tbsp fresh rosemary or thyme or 2 teaspoons Italian seasoning
  • 1 tsp sea salt or to taste
  • 1/2 tsp ground black pepper
  • 1 pound Yukon gold potatoes cut into 1″ cubes, about 4 cups
Vegetable
  • 1 pound green beans frozen or fresh, thawed

Equipment

  • Large cookie sheet (17"x12")
  • Medium saucepan

Method
 

  1. Preheat the oven to 425ºF. If your green beans are not thawed, take them out now and let them sit at room temperature. They will need an extra 5 minutes of cooking time.
  2. Melt the ghee or butter over medium heat. Mix the melted fat with the minced garlic, rosemary, sea salt, and pepper.
  3. Place the cubed potatoes onto a large cookie sheet. Add the 4 chicken thighs to the sheet pan.
  4. Drizzle 3/4 of the garlic butter sauce over the chicken and potatoes. Toss the potatoes to coat them evenly. In a separate bowl, toss the thawed green beans with the remaining garlic butter and set the beans aside.
  5. Bake the chicken and potatoes for 25 minutes, or until mostly done. Remove the baking sheet from the oven and increase the oven temperature to 450ºF.
  6. Use a spatula to move the potatoes and chicken toward the center of the sheet pan to make space for the green beans. Add half of the green beans to one side of the baking sheet and the remaining half on the other side.
  7. Return the baking sheet to the oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 170ºF and the green beans are tender. Serve immediately.

Nutrition

Calories: 574kcalCarbohydrates: 29gProtein: 28gFat: 39gSaturated Fat: 16gCholesterol: 180mgSodium: 707mgPotassium: 1029mgFiber: 6gSugar: 5gVitamin A: 928IUVitamin C: 37mgCalcium: 74mgIron: 3mg

Notes

For a dairy-free option, use bacon grease instead of olive oil. You can serve this dish with lemon slices to squeeze over the chicken for a lemon garlic butter variation. The lemon juice also tastes good over the potatoes and green beans.

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