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Easy One-Pan Garlic Butter Chicken Thighs with Vegetables

one-pan garlic butter chicken thighs - featured image
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Juicy, golden chicken thighs with crispy skin and tender, caramelized vegetables, all roasted together in a single pan with a rich garlic herb butter sauce. This weeknight-friendly meal is simple to prepare, requires minimal cleanup, and delivers incredible flavor.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 pound baby potatoes (halved or quartered)
  • 2 cups broccoli florets
  • 1 medium red onion (cut into 1-inch wedges)
  • 3 tablespoons olive oil
  • ½ teaspoon salt (for vegetables)
  • ¼ teaspoon black pepper (for vegetables)
  • 4 tablespoons unsalted butter (softened)
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh parsley (chopped)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup chicken broth (low sodium, for pan sauce)
  • 1 tablespoon lemon juice (fresh squeezed, for pan sauce)

Instructions

  1. Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
  2. In a mixing bowl, combine baby potatoes, broccoli florets, and red onion wedges. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  3. In a small bowl, combine softened butter, minced garlic, chopped parsley, thyme leaves, and red pepper flakes (if using). Mash together with a fork until well combined.
  4. Heat an oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. Once shimmering, place chicken thighs skin-side down. Cook undisturbed for 5-6 minutes until skin is deep golden brown. Flip and cook for another 2-3 minutes. Remove chicken to a plate.
  5. Add seasoned vegetables to the same skillet (or transfer to a baking sheet). Spread in an even layer. Nestle seared chicken thighs on top, skin-side up. Dollop garlic butter evenly over each chicken thigh.
  6. Roast in preheated oven for 25-30 minutes. Halfway through, gently stir vegetables. Chicken is done when internal temperature reaches 165°F (74°C). For extra crispy skin, broil for 2-3 minutes at the end.
  7. Optional pan sauce: Transfer chicken and vegetables to a serving platter. Place skillet over medium heat, add chicken broth and lemon juice, scraping up browned bits. Simmer for 2-3 minutes until slightly reduced. Pour over chicken and vegetables.
  8. Let chicken rest for 5 minutes before serving. Garnish with fresh parsley and extra thyme leaves.

Notes

For extra crispy skin, pat chicken dry and let sit uncovered in the fridge for 15-20 minutes before seasoning. Cut vegetables to similar sizes for even cooking. Make extra garlic butter and keep in the fridge for other uses. Leftovers keep for up to 4 days in the refrigerator and reheat well in the oven.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, chicken thighs, roasted vegetables, easy dinner, weeknight meal, gluten-free

Find it online: https://cookyep.com/easy-one-pan-garlic-butter-chicken-thighs-with-vegetables/