Description
A wholesome one-pan dinner featuring succulent chicken thighs and a medley of roasted root vegetables, all glazed in a rich, aromatic garlic herb butter.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 3 large carrots, sliced into 1-inch rounds
- 1 head of broccoli, cut into large florets
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400F (200C).
- In a small bowl, mix the melted butter, minced garlic, chopped rosemary, and thyme together.
- Place the halved potatoes and sliced carrots on a large rimmed baking sheet.
- Drizzle the vegetables with olive oil and 2 tablespoons of the garlic herb butter. Toss to coat and spread them in a single layer.
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- Place chicken thighs skin-side up on the baking sheet, leaving space between the pieces.
- Roast in the oven for 20 minutes.
- Remove the pan from the oven and brush the remaining garlic herb butter over the chicken skin.
- Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165F.
- Let the chicken rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American