Description
A convenient one-pan meal featuring juicy chicken thighs and roasted seasonal vegetables coated in a rich, aromatic garlic herb butter.
Ingredients
Scale
- 2 lbs chicken thighs, bone-in skin-on
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 3 medium carrots, sliced into rounds
- 1 lb baby potatoes, halved
- 1 head broccoli, cut into florets
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine melted butter, minced garlic, chopped rosemary, and thyme.
- Place sliced carrots, halved potatoes, and broccoli florets on a large sheet pan.
- Drizzle olive oil over the vegetables and toss to coat evenly.
- Place chicken thighs on the same pan, leaving space between all ingredients.
- Brush the garlic herb butter generously over the chicken skin and the vegetables.
- Season the entire pan with salt and black pepper.
- Roast in the oven for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American