Baked Chicken and Potatoes with Brown Butter Lemon Sauce
Juicy baked chicken thighs and tender potatoes roast together in one pan, then are finished with a rich brown butter lemon sauce and fresh herbs for an easy family-friendly dinner.
Servings: 4 servings
Calories: 553kcal
Ingredients
Chicken and Potatoes
- 1½ pounds baby potatoes halved
- 4 chicken thighs bone in, skin on
- 3 tablespoons olive oil
- 1½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 thyme sprigs chopped, divided
Brown Butter and Lemon Sauce
- 3 tablespoons unsalted butter
- 1½ tablespoons fresh lemon juice
Garnish
- 1 tablespoon fresh chopped parsley
- 1 teaspoon chopped thyme leaves
- Zest of one lemon
Instructions
- Prepare the baking dish: Preheat your oven to 400°F. Add the baby potatoes and chicken thighs to a 9-by-13-inch baking dish. Arrange the chicken thighs skin-side up among the potatoes.
- Season everything: Drizzle the olive oil over the chicken and potatoes. Sprinkle with garlic powder, kosher salt, black pepper, and thyme leaves. Using clean hands, toss the potatoes to coat evenly and rub the seasonings over the chicken.
- Bake: Roast for about 45 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer.
- Make the brown butter lemon sauce: While the chicken and potatoes are roasting, melt the butter in a small light-colored skillet over medium heat. Continue cooking, stirring frequently, until the butter turns a deep golden brown and develops brown specks on the bottom of the pan. Remove the skillet from the heat and carefully stir in the lemon juice.
- Crisp the chicken: When the chicken is cooked through, place the baking dish under the broiler for 3 to 5 minutes, or until the skin is golden brown and crisp. Watch carefully to prevent burning.
- Finish and serve: Pour the brown butter lemon sauce over the chicken and potatoes. Gently toss the potatoes in the sauce and spoon some over the chicken. Sprinkle with lemon zest, parsley, and fresh thyme before serving.
Notes
- Pat the chicken thighs dry with paper towels before seasoning. Dry skin browns and crisps much better in the oven.
- Arrange the chicken skin-side up and avoid crowding the baking dish.
- Cut larger potatoes into roughly one-inch pieces so they cook at the same rate as the chicken.
- Use a light-colored skillet when browning the butter. It's much easier to see when the butter changes from golden brown to burned.
- Remove the butter from the heat before adding the lemon juice. This prevents splattering and preserves the fresh lemon flavor.
- For the crispiest skin, don't skip the final few minutes under the broiler.
- Always check the chicken with an instant-read thermometer. Chicken thighs are done when they reach 165°F.
Nutrition
Calories: 553kcal | Carbohydrates: 32g | Protein: 22g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 681mg | Potassium: 979mg | Fiber: 4g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 37mg | Calcium: 39mg | Iron: 2mg
