Sheet Pan Chicken with Baby Potatoes and Herb Butter
An easy recipe for an all-in-one meal of chicken thighs and veggies in a delicious herb butter
Ingredients
- 6 boneless chicken thighs
- 4 cups halved baby potatoes
- 1/2 medium red onion
- 5 tbsp butter
- 1 tsp herbes de Provence
- 2 cups cherry tomatoes
- salt and pepper
- fresh parsley
Instructions
- Boil a large pot of salted water.
- Wash the potatoes and cut them in half.
- Preheat the oven to 400 degrees.
- When the water is boiling, carefully lower in the potatoes. Cook for 10 minutes. They will not be cooked through.
- While the potatoes are cooking, prepare your herb butter by softening 5 tablespoons of butter in the microwave. Place the butter in a microwave safe shallow dish or small bowl and heat for about 20 seconds. You do not want to melt the butter entirely, just soften it. If you don't have a microwave, heat the butter in a small saucepan over medium heat until just soft.
- Mix the herbes de Provence into the softened butter.
- Arrange the chicken pieces on a sheet pan.
- Brush the chicken with the herb butter mixture. You will have quite a bit of butter leftover. Set it aside when done.
- When the potatoes are done, drain them into a colander. Set aside.
- Cut the red onion into thin slices.
- Place the red onion and cooked baby potatoes into a large bowl.
- Add the remaining herb butter to the bowl with the potatoes and red onion and toss with a wooden spoon.
- Pour the potatoes and red onions onto the sheet pan, spreading them among the chicken thighs.
- Add the cherry tomatoes to the sheet pan. Make sure that the chicken and vegetables are spread out evenly and not overlapping.
- Salt and pepper the chicken and vegetables.
- Bake for 35 minutes until the potatoes are golden brown and the chicken cooked through.
- Snip some fresh parsley over the meat and veggies if desired.