Description
A delicious and easy meal featuring juicy chicken thighs and vibrant vegetables, all roasted together in one pan with a rich garlic butter sauce.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 cups broccoli florets
- 2 large carrots, sliced into thin rounds
- 1 medium red onion, cut into wedges
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Toss broccoli, carrots, and red onion in a bowl with olive oil, salt, and pepper.
- Melt unsalted butter in a saucepan, add minced garlic, thyme, rosemary, paprika, salt, and pepper, and simmer for 2-3 minutes.
- Spread the prepared vegetables on a sheet pan and nestle the chicken thighs among them.
- Drizzle the garlic butter mixture over the chicken and vegetables.
- Roast in a preheated oven at 425°F (220°C) for 30-35 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Let the dish rest for a few minutes before serving, garnished with fresh parsley.
Notes
- For extra flavor, consider adding lemon juice, chili flakes, or cherry tomatoes.
- Feel free to swap out vegetables based on your preferences.
- Use a meat thermometer to ensure chicken is cooked properly.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Garlic Butter Chicken, Sheet Pan Recipe, Easy Dinner, Family Meal