Easy Baked Butter Herb Chicken and Potatoes

This one-pan dinner is the kind of recipe I reach for when I want comfort without fuss: juicy chicken baked in browned butter with a shower of fresh herbs, nestled on crispy roasted potatoes. It’s simple, homey, and reliably delicious—an easy weeknight win that also feels a little elevated thanks to the herb-butter flavor and golden edges on the potatoes.

My husband is the official taste-tester and declared this “one of those meals that makes the whole week feel better,” which is high praise in our house. We started making it on nights when he had late meetings; now it’s become a weekend staple too. The kids love nibbling the buttery potatoes straight off the pan, and I love that cleanup is always minimal.

Behind the Recipe

This recipe grew out of the need to get dinner on the table fast without sacrificing flavor. I learned to brown the butter first—don’t rush this step; the nutty aroma is where a lot of the character comes from. People often truss or crowd the pan too tightly; give the chicken a little breathing room so the skin crisps. Also, letting the chicken rest briefly after baking helps the juices redistribute so slices stay juicy. I avoid heavy marinades because they can burn in the oven; a simple butter-herb rub gets the job done and stays true to the dish’s comforting profile.

Shopping Tips

– Protein: Choose bone-in, skin-on chicken thighs or breasts for the best roast flavor—skin-on crisps up and protects the meat from drying.
– Vegetables: Pick firm, waxy potatoes (Yukon Gold or baby potatoes) for even roasting and a creamy interior.
– Fresh Herbs: Parsley and thyme are excellent here—buy fresh and keep stems intact until chopping to extend shelf life.
– Fats & Oils: Use real butter for the browned-butter flavor; a touch of olive oil helps prevent burning.
– Spices: Keep kosher salt and freshly cracked black pepper on hand; coarse salt on the chicken skin helps with crisping and flavor.

Prep Ahead Ideas

– Trim and pat the chicken dry, and chop herbs a day ahead; store in an airtight container in the fridge.
– Parboil or halve the potatoes the day before and refrigerate; this shortens oven time and helps achieve a crisp exterior.
– Mix the herb-butter rub and keep it chilled in a small container; spread it on just before baking for best texture.
– Pre-measure the salt, pepper, and any dried seasonings into small bowls or jars so it’s a simple assembly at dinner time.

Time-Saving Tricks

– Use a rimmed baking sheet with a wire rack: it boosts air circulation and browns both chicken and potatoes faster.
– Swap fresh potatoes for small bagged baby potatoes to skip chopping.
– Brown the butter while the oven preheats so no time is wasted; multitasking keeps total elapsed time low.
– A quick 5–10 minute rest after baking improves juiciness and makes carving faster.

Common Mistakes

– Overcrowding the pan: I did this once and ended up steaming the chicken instead of crisping it—use two pans if needed.
– Skipping the pat-dry step: wet skin won’t brown properly; always dry the chicken well before seasoning.
– Burning the herbs: add delicate herbs at the end or sprinkle them on after baking to keep their brightness.
– Undersalting: potatoes need a good amount of salt to sing; taste and adjust before serving.

What to Serve It With

A bright, simple salad (mixed greens, lemon vinaigrette) pairs beautifully to cut through the richness. Roasted or steamed green beans, a pan of caramelized carrots, or a quick slaw are all great companions. For a heartier plate, serve with warm crusty bread to mop up the herb-butter juices.

✔Tips & Mistakes

If you want extra-crispy potatoes, toss them in a little cornstarch before roasting and don’t crowd the pan. Add whole garlic cloves or lemon halves to the pan for an aromatic boost—but don’t add delicate herbs too early, as they’ll lose their flavor and color.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

Swap Yukon Gold for fingerlings or red potatoes; russets will work but need a bit more attention to avoid falling apart. Use bone-in thighs for more forgiving, juicy results; boneless breasts work if you watch the oven closely. Substitute rosemary for thyme if you like a woodier herb note, or add a squeeze of lemon after baking for brightness. Avoid marinades with high sugar content, which can burn and mask the browned-butter flavor.

Frequently Asked Questions

Easy Baked Butter Herb Chicken and Potatoes

This easy baked butter herb chicken and potatoes recipe is a delightful combination of flavor and ease, perfect for any night of the week.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds bone-in chicken thighs
• ▢ 2 cups baby potatoes
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 tablespoons fresh rosemary chopped
• ▢ 2 tablespoons fresh thyme chopped
• ▢ 4 cloves garlic minced
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Preheat your oven to 400 degrees F (200 degrees C).
• In a large bowl, combine melted butter, rosemary, thyme, garlic, salt, and pepper.
• Add chicken and potatoes to the bowl, tossing until well coated.
• Transfer the chicken and potatoes to a baking dish and pour any remaining butter mixture over the top.
• Bake for 45 minutes or until chicken is cooked through and potatoes are tender.

Notes

For best flavor, let the chicken marinate in the butter mixture for at least one hour before baking.