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One-Pan Garlic Butter Chicken Thighs with Veggies

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A quick and easy one-pan meal featuring tender, crispy-skinned chicken thighs and caramelized vegetables in a rich garlic butter sauce. Ready in 40 minutes with minimal cleanup, this budget-friendly recipe is perfect for busy weeknights.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 5–6 cloves fresh garlic, minced
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 tablespoon olive oil
  • 2 cups broccoli florets
  • 3 medium carrots, peeled and cut into 2-inch sticks
  • 1 large red bell pepper, sliced into 1-inch strips
  • 1 medium red onion, cut into wedges
  • 1 medium zucchini, halved lengthwise and sliced into half-moons (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Let chicken thighs sit at room temperature for about 15 minutes.
  2. In a small bowl, combine softened butter, minced garlic, chopped parsley, dried thyme, salt, pepper, and paprika. Mash together with a fork until well combined. Set aside at room temperature.
  3. Wash and cut broccoli into florets, peel and slice carrots, seed and slice bell pepper, cut onion into wedges, and slice zucchini if using. Place all vegetables in a large bowl.
  4. Pat chicken thighs dry with paper towels. Season both sides with a pinch of salt and pepper.
  5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook without moving for 5-6 minutes until deep golden brown.
  6. Flip chicken thighs using tongs and cook for another 2 minutes on the other side. Remove chicken to a plate and set aside. Do not wipe out the pan.
  7. Toss the prepared vegetables with half the garlic butter in the same skillet (or transfer to a sheet pan). Spread in an even layer.
  8. Nestle the chicken thighs back into the pan, skin-side up, on top of the vegetables. Spoon remaining garlic butter over each chicken thigh.
  9. Roast for 25-30 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  10. Let rest for 5 minutes before serving. Spoon pan juices over chicken and vegetables. Garnish with extra fresh parsley if desired.

Notes

For best results, don’t skip the sear—it creates a golden crust. Use fresh garlic for the brightest flavor. Ensure vegetables are in a single layer to avoid steaming. Check chicken doneness early with an instant-read thermometer. Let the pan rest for 5 minutes before serving.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, sheet pan dinner, chicken thighs, easy weeknight dinner, roasted vegetables

Find it online: https://spoonette.com/one-pan-garlic-butter-chicken-thighs-with-veggies/