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Easy One Pan Garlic Butter Chicken Thighs and Veggies

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A simple yet impressive one-pan dinner featuring crispy, juicy chicken thighs and perfectly roasted vegetables, all coated in a rich garlic butter sauce. This recipe recreates the magic of a French bistro classic with minimal cleanup and maximum flavor.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 2 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 tablespoon olive oil
  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced into 1-inch strips
  • 1 medium zucchini, halved and sliced into ½-inch half-moons
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 3 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven.
  2. Pat the chicken thighs dry with paper towels to remove as much moisture as possible.
  3. In a small bowl, mix the softened butter, minced garlic, salt, pepper, and paprika. Rub this mixture all over the chicken thighs, getting it under the skin if possible. Let them sit at room temperature for 15 minutes while you prep the vegetables.
  4. In a large bowl, toss the broccoli, bell pepper, zucchini, and red onion with olive oil, salt, pepper, and dried thyme until evenly coated. Set aside.
  5. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in the hot pan. Cook for 4-5 minutes without moving them, until the skin is deep golden brown and crispy. Flip with tongs and cook for another 2 minutes on the other side. Transfer the chicken to a plate.
  6. Spread the seasoned vegetables in an even layer in the same skillet (or transfer to a sheet pan if using).
  7. Place the seared chicken thighs on top of the vegetables, skin-side up.
  8. In a small bowl, mix the melted butter, minced garlic, and lemon juice. Brush this mixture over the chicken and drizzle any remaining sauce over the vegetables.
  9. Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly caramelized edges.
  10. Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley and serve directly from the pan.

Notes

For the crispiest skin, pat the chicken thighs completely dry before seasoning. Searing the chicken first creates a barrier that keeps the skin crispy during roasting. Cut vegetables to similar sizes for even cooking. If using frozen vegetables, thaw and pat dry thoroughly before roasting. The dish tastes even better the next day as the flavors meld.

Nutrition

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

Find it online: https://dinadishes.com/easy-one-pan-garlic-butter-chicken-thighs-and-veggies/