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Crispy One-Pan Garlic Butter Chicken Recipe Easy Roasted Root Vegetables

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A quick and easy one-pan recipe featuring crispy garlic butter chicken thighs paired with sweet roasted root vegetables, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
  • 2 medium carrots, peeled and cut into sticks (or baby carrots)
  • 2 medium parsnips, peeled and cut into sticks (can swap with sweet potatoes)
  • 1 medium red onion, cut into wedges
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • Salt, to taste (preferably kosher salt)
  • Freshly ground black pepper, to taste
  • Optional: pinch of smoked paprika
  • 1 lemon, cut into wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and cut carrots and parsnips into 2-3 inch sticks. Cut the red onion into wedges. Toss all vegetables with 2 tablespoons olive oil, salt, pepper, and half the thyme. Spread evenly in an oven-safe skillet or roasting pan.
  3. Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika if using.
  4. Melt butter with minced garlic and remaining thyme in a small saucepan or microwave-safe bowl. Let sit for a minute to infuse flavors.
  5. Heat skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crisp. Flip and cook the other side for 2 minutes. Remove chicken and set aside.
  6. Arrange chicken thighs skin-side up on top of the vegetables in the skillet. Drizzle garlic butter mixture evenly over everything.
  7. Roast in the oven for 25-30 minutes. Halfway through (around 15 minutes), baste chicken and vegetables with pan juices.
  8. Check that chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  9. Remove from oven and let chicken rest for 5 minutes. Squeeze fresh lemon wedges over the top before serving.

Notes

Pat chicken dry thoroughly for crisp skin. Sear chicken skin-side down first to lock in flavor. Baste halfway through roasting for moistness. Rest chicken after baking to redistribute juices. Use bone-in, skin-on thighs for best results. If vegetables cook faster, cover loosely with foil. Avoid burning garlic when melting butter.

Nutrition

Keywords: garlic butter chicken, one-pan chicken, roasted root vegetables, crispy chicken, easy dinner, weeknight meal, comfort food, healthy chicken recipe

Find it online: https://dahliadishes.com/crispy-one-pan-garlic-butter-chicken-recipe-easy-roasted-root-vegetables/