clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Finished Garlic Butter Chicken with potatoes and green beans on a cookie sheet.

Garlic Butter Chicken Thighs

  • Author: Kari Peters
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Full of flavor these Garlic Butter Chicken Thighs are made into a full sheet pan meal with some added potatoes and green beans. It’s easy to make and these classic flavors are popular with everyone making this extra family friendly. It’s also naturally gluten free as well which is an extra bonus. Be sure to check out the recipe notes for my favorite dairy free option which might just become your new favorite.



4 chicken thighs, bone in skin on, 2 pounds

4 tablespoons ghee, salted butter, or olive oil

2 cloves garlic, minced

2 tablespoons minced fresh rosemary or thyme, or 2 teaspoons Italian seasoning

1 teaspoon sea salt, or to taste

1/2 teaspoon ground black pepper

1 pound Yukon gold potatoes, cut into 1” cubes, 4 cups

1 pound frozen or fresh green beans, thawed


Preheat the oven to 425ºF. If your green beans aren’t thawed, take them out now and let them sit at room temperature. They will need an extra 5 minutes or so cooking time.

Melt the ghee or butter over medium heat, then mix together with the garlic, rosemary, sea salt and pepper.

Place the cubed potatoes onto a large cookie sheet, (17″x12″) then add the 4 chicken thighs.

Drizzle the chicken and potatoes with 3/4 of the garlic butter sauce. Toss the potatoes around just to coat them. Then in a separate bowl, toss the thawed green beans together with the remaining garlic butter and set them aside.

Bake the chicken and potatoes until mostly done, 25 minutes. Remove the baking sheet from the oven and increase the oven temperature to 450ºF. 

With a spatula, scoot the potatoes and chicken together into the center to make room for the green beans. Add 1/2 of the green beans to one side of the baking sheet and the remaining half on the other side.

Return the baking sheet to the oven and bake for 15-20 minutes, or until the chicken is done in the center and the green beans are tender. The internal temperature should reach 170ºF on a thermometer. Serve immediately.


For a tasty dairy free option, try bacon grease in place of the olive oil!

Serve with a lemon slices for squeezing over the top for a lemon garlic butter chicken thighs variation. The lemon juice is also tasty over the potatoes and green beans.

  • Prep Time: 10
  • Cook Time: 40
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Keywords: Garlic Butter Chicken, Garlic Butter Chicken and potatoes, Chicken, potatoes, and green beans