Description
A simple, kid-friendly sheet pan dinner featuring juicy chicken thighs and crispy potatoes tossed in a savory garlic butter and honey mixture. Perfect for bonding in the kitchen with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs baby Yukon Gold or red potatoes, cut into 1-inch cubes
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried parsley
- 1 tbsp honey
- 1 tsp kosher salt
- 0.5 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a large 18×13 inch sheet pan with aluminum foil and lightly grease.
- Cut potatoes into 1-inch cubes. Place them in a large mixing bowl.
- Melt butter and olive oil together in a microwave-safe bowl. Stir in minced garlic, honey, dried parsley, salt, and pepper to create the garlic butter mixture.
- Pour half of the garlic butter mixture over the potatoes. Toss to coat evenly, then spread potatoes in a single layer on the prepared sheet pan.
- Pat chicken thighs dry with paper towels. Place chicken directly on top of the potatoes. Drizzle remaining garlic butter mixture over the chicken and rub in with hands.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender and golden.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Do not crowd the pan to ensure potatoes roast rather than steam. Pat chicken dry before adding butter for better browning. If using salted butter, reduce added salt. For dairy-free, swap butter for olive oil or dairy-free alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and
- Calories: 450
- Sugar: 8
- Sodium: 300
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
Keywords: one-pan dinner, chicken and potatoes, kid-friendly recipes, garlic butter chicken, sheet pan meals, easy weeknight dinner, family cooking