one-pan cowboy butter chicken thighs & baby potatoes

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 2 lb (about 4–5) bone-in skin-on chicken thighs
• 1.5 lb, halved baby gold potatoes
• 6 tbsp unsalted butter
• 6, minced garlic cloves
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1.5 tsp, divided kosher salt
• 3/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. 1Pat the chicken thighs completely dry with paper towels and season both sides generously with kosher salt and black pepper. Preheat the oven to 425°F.
2. 2Heat olive oil in a large 12-inch cast-iron skillet over medium-high heat until shimmering. Place chicken skin-side down and sear undisturbed 6–7 minutes until the skin is deep golden and crispy. Flip and sear the second side 3 minutes, then transfer chicken to a plate.
3. 3Add the halved baby potatoes to the same skillet, cut-side down. Season with remaining salt and pepper. Cook 4–5 minutes until lightly browned on the cut sides, scraping up any browned bits.
4. 4In a small bowl, melt the butter (microwave 30–40 seconds) then whisk in minced garlic, lemon juice, lemon zest, Dijon, smoked paprika, onion powder, and red pepper flakes until emulsified.
5. 5Nestle the seared chicken thighs back into the skillet among the potatoes, skin-side up. Pour the cowboy butter evenly over chicken and potatoes.
6. 6Transfer the skillet to the 425°F oven and roast 22–26 minutes, until chicken reaches 175°F at the thickest part near the bone and potatoes are fork-tender.
7. 7Remove skillet from oven (handle will be extremely hot). Spoon pan juices over the chicken. Scatter chopped parsley on top and let rest 5 minutes so juices redistribute.
8. 8Serve each thigh with a generous scoop of potatoes and plenty of the garlicky cowboy butter sauce spooned over everything. Add extra lemon wedges at the table if desired.