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Cozy Sheet Pan Garlic Butter Chicken Thighs and Veggies

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A simple, one-pan dinner featuring juicy bone-in chicken thighs and roasted vegetables all coated in a rich garlic butter sauce. Ready in about 45 minutes with minimal cleanup, this recipe is perfect for busy weeknights and cozy autumn evenings.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2.5 pounds)
  • 4 tablespoons unsalted butter, melted
  • 6–8 cloves fresh garlic, minced
  • 1.5 pounds baby potatoes (Yukon Gold or red), halved
  • 4 medium carrots, cut into 2-inch chunks
  • 2 cups broccoli crowns, cut into florets
  • 1 large red onion, cut into wedges
  • 2 sprigs fresh rosemary
  • 4–5 sprigs fresh thyme
  • 1 teaspoon paprika (smoked or sweet)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (optional garnish)
  • Lemon wedges (optional garnish)

Instructions

  1. Preheat oven to 425°F. Place rack in upper third of oven. Line a large sheet pan (18×13 inches) with parchment paper or aluminum foil.
  2. Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature while prepping vegetables (about 10 minutes).
  3. Melt butter in a small saucepan or microwave. Stir in minced garlic, paprika, and a pinch of salt. Set aside.
  4. In a large bowl, toss potatoes, carrots, and red onion with olive oil, salt, and pepper. Add rosemary and thyme sprigs and toss again.
  5. Arrange chicken thighs skin-side up on prepared sheet pan, leaving space between each piece. Brush half of the garlic butter over the skin.
  6. Roast chicken alone for 10 minutes.
  7. After 10 minutes, remove pan from oven. Arrange vegetables around chicken in a single layer. Drizzle remaining garlic butter over vegetables.
  8. Roast for 20 minutes. Remove pan, flip chicken thighs, and toss vegetables. Add broccoli florets to the pan, tucking them between other vegetables.
  9. Return pan to oven and roast for another 10-15 minutes, until chicken reaches 165°F at thickest part and vegetables are tender and caramelized. For extra crispy skin, broil for 2-3 minutes at the end.
  10. Let pan rest for 5 minutes before serving. Sprinkle with fresh parsley and squeeze lemon wedges over everything just before serving.

Notes

For best results, use bone-in, skin-on chicken thighs. Bring chicken to room temperature before roasting. Add broccoli later in cooking to prevent sogginess. If using boneless thighs, reduce cooking time by about 10 minutes. For dairy-free, substitute butter with olive oil or vegan butter.

Nutrition

Keywords: sheet pan dinner, garlic butter chicken, chicken thighs, roasted vegetables, easy dinner, one-pan meal, autumn recipe

Find it online: https://lolaspoon.com/cozy-sheet-pan-garlic-butter-chicken-thighs-and-veggies/