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Cowboy Garlic Chicken & Potatoes

Savor Cowboy Garlic Chicken & Potatoes in One Simple Pan

Indulge in Cowboy Garlic Chicken & Potatoes, a one-pan dish that's simple, flavorful, and perfect for any dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Boneless can be substituted.
For the Potatoes
  • 1.5 pounds Baby Potatoes Cut into similar sizes.
For the Sauce
  • 2 tablespoons Olive Oil Vegetable oil can be used.
  • 2 tablespoons Unsalted Butter Substitute with olive oil for a lighter taste.
  • 4 cloves Garlic Minced.
  • 1 teaspoon Smoked Paprika Regular paprika works too.
  • 1 teaspoon Garlic Powder Optional.
  • 1 teaspoon Onion Powder Fresh onions can be used.
  • Salt To taste.
  • Black Pepper To taste.
For the Herbs
  • 1 teaspoon Dried Rosemary Fresh herbs can be doubled.
  • 1 teaspoon Dried Thyme Fresh herbs can be doubled.
  • 1/2 teaspoon Chili Flakes Optional.
For Liquid Addition
  • 1 cup Low-Sodium Chicken Broth Vegetable broth is a lighter alternative.
  • 2 tablespoons Lemon Juice Fresh lemon juice is best.
For Garnish
  • 1/4 cup Fresh Parsley Chopped.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and pat the chicken thighs dry. Season with smoked paprika, garlic powder, onion powder, salt, and black pepper.
  2. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat and sear the chicken thighs for 3–4 minutes on each side until golden brown.
  3. Lower the heat to medium, add remaining olive oil and 2 tablespoons of butter, and sauté minced garlic for about 1 minute.
  4. Add halved baby potatoes to the skillet and sprinkle with dried rosemary, thyme, salt, and pepper. Sauté for about 5 minutes.
  5. Pour in 1 cup of chicken broth, scrape up brown bits from the skillet, and nestle the chicken thighs back on top of the potatoes.
  6. Transfer the skillet to the oven and bake for 25–30 minutes until the chicken reaches 165°F (74°C) and the potatoes are tender.
  7. Remove from the oven, drizzle with fresh lemon juice, garnish with parsley, let rest for a minute, and serve.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently to maintain flavor and texture.

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