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If you’re looking for a comforting meal that delivers on flavor without demanding a lot of time in the kitchen, look no further than Cowboy Butter Chicken and Potatoes. This dish is a culinary celebration of hearty ingredients combined into a single pan, making cleanup as effortless as the cooking process. The marriage of tender, juicy chicken thighs and perfectly roasted baby potatoes, all enveloped in a rich, buttery sauce, creates a symphony of flavors that will leave your taste buds singing.

Cowboy Butter Chicken and Potatoes

Discover the irresistible flavors of Cowboy Butter Chicken and Potatoes, a one-pan dish that makes dinner easy and delicious. This recipe features juicy chicken thighs and perfectly roasted baby potatoes, all infused with a rich, buttery sauce that elevates every bite. Perfect for busy weeknights or gatherings, this comforting meal will impress your family and friends. Click through to explore mouthwatering recipes and bring this flavorful dish to your table tonight!
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Ingredients
  

4 chicken thighs, boneless and skinless

2 cups baby potatoes, halved

½ cup unsalted butter, melted

4 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, combine the melted butter, minced garlic, smoked paprika, onion powder, thyme, rosemary, cayenne pepper, salt, and pepper. Whisk until well blended to create the Cowboy Butter mixture.

      In a large mixing bowl, add the halved baby potatoes and the Cowboy Butter mixture. Toss the potatoes until they are well-coated with the butter.

        Spread the coated potatoes evenly on one side of a baking sheet lined with parchment paper.

          In the same bowl used for the potatoes, add the chicken thighs and coat them with the remaining Cowboy Butter mixture. Place the chicken on the other side of the baking sheet.

            Bake in the preheated oven for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender and golden brown.

              Once cooked, remove the baking sheet from the oven and let it rest for 5 minutes.

                Garnish with fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken and potatoes on a large platter, drizzling any leftover butter from the baking sheet over the top for added flavor. Garnish with extra parsley and lemon wedges for a pop of color!