Garlic Butter Chicken and Potatoes Skillet That Actually Gets the Skin Crispy
This one-skillet garlic butter chicken and potatoes delivers shatteringly crispy skin and tender, buttery potatoes in just 45 minutes. The secret? Par-cook the potatoes first to reduce steam, so the chicken gets perfectly golden and crisp. Serve it straight from the pan with a spoonful of garlic butter over everything.
Equipment
- 10- or 12-inch cast-iron skillet
- Tongs
- Meat thermometer
- Microwave-safe bowl
Ingredients
- 1.5 lbs baby potatoes, halved or quartered
- 4 tbsp unsalted butter, divided
- 6 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
Instructions
- Place the potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 4–5 minutes, until just tender. Drain well.
- Preheat a cast-iron skillet over medium-high heat. Add 1 tablespoon of butter and let it melt until foaming.
- Place the chicken skin-side down in the hot skillet. Cook without moving for 6–7 minutes, until the skin releases naturally. Flip and cook for another 4 minutes. Remove chicken to a plate.
- Pour off all but 2 tablespoons of rendered fat. Add the par-cooked potatoes cut-side down. Cook undisturbed for 5 minutes, then toss and cook 2 more minutes.
- Reduce heat to medium-low. Push potatoes to sides. Add remaining 3 tablespoons butter, smashed garlic cloves, and herbs. Swirl until fragrant, about 1 minute.
- Return chicken to skillet skin-side up. Spoon garlic butter over chicken. Transfer to a 400°F oven (or cover and cook on stovetop) for 12–15 minutes, until chicken reaches 160°F and potatoes are tender.
- Let rest 5 minutes. Spoon garlic butter from pan over everything before serving.
Notes
To get the crispiest skin, pat the chicken very dry and don't crowd the pan. If using boneless chicken thighs, reduce searing and oven time. For dairy-free, substitute ghee or high-heat oil for butter. Leftovers keep in the fridge for 3–4 days; reheat in a skillet to restore crispiness.