This garlic butter chicken with potatoes and green beans is the perfect one pan dinner for busy weeknights [Save this recipe] Ingredients: 6 chicken thighs 6 medium red potatoes, cut into 1–1½ inch pieces 12–16 oz green beans 4 tbsp olive oil I eyeballed most of the seasonings, but these measurements will get you close to what I used: 2½ tsp salt 1¼ tsp black pepper 2 tsp garlic powder 2 tsp paprika 2 tsp Cajun seasoning 1½ tsp adobo seasoning 1½ tsp dried rosemary 2 tbsp melted butter 2–3 cloves garlic, minced ¾ cup chicken broth 12 tbsp unsalted butter, cut into cubes Instructions: Preheat oven to 375°F. Add chicken and potatoes to a pan (skin down). Drizzle with olive oil and season with salt, pepper, garlic powder, paprika, Cajun seasoning, adobo, and rosemary. Flip the chicken (skin up) and toss potatoes lightly to coat and repeat the seasoning on the other side of the chicken and potatoes. Preheat oven to 375°F. Add chicken and potatoes to a pan with the chicken skin-side down. Drizzle with olive oil and season with salt, pepper, garlic powder, paprika, Cajun seasoning, adobo, and rosemary. Flip the chicken skin-side up, toss the potatoes to coat, and season again. Add green beans to the pan. Drizzle with melted butter, minced garlic, salt, and pepper mixture. Pour chicken broth around the pan and scatter pads of butter over the chicken and potatoes. Cover tightly with foil and bake at 375°F for 45 minutes. Remove foil, increase oven temperature to 425°F, and bake uncovered for 30 minutes until chicken is cooked through and potatoes are tender and golden. Spoon the garlic butter sauce over everything and serve. Optional: For thicker gravy, mix 1 tbsp flour with 2 tbsp chicken broth (or pan juices) and stir it into the pan juices during the last 5–10 minutes of cooking. LTKmomlife LTKHome LTKfoodie