Description
Crispy garlic butter chicken thighs roasted with sweet, caramelized root vegetables in one pan. Cozy, rich, and full of comforting flavor.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 3 large carrots, peeled and sliced
- 1 pound baby potatoes, halved
- 6 garlic cloves, minced
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat your oven to 400°F (200°C). Prepare your skillet or baking dish.
- Melt butter and mix with garlic, salt, pepper, and paprika.
- Toss carrots and potatoes in olive oil and a pinch of salt.
- Spread veggies in the baking dish and place chicken thighs on top, skin-side up.
- Pour garlic butter over chicken and vegetables, tuck in rosemary sprigs.
- Roast uncovered for 35 to 40 minutes, basting halfway through.
- Squeeze lemon juice over top before serving (optional), then let rest for 5 minutes.
- Serve warm with pan juices spooned over each plate.
Notes
- Let chicken come to room temperature before cooking.
- Cut vegetables evenly for consistent roasting.
- Basting halfway through enhances flavor and moisture.
- Use a meat thermometer to ensure chicken reaches 165°F.
- To crisp the skin further, broil for 3–5 minutes at the end.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 520
- Sugar: 4g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 13g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
Keywords: garlic butter chicken, roasted chicken thighs, root vegetables, one pan dinner, cozy meal