Description
A one-pan meal featuring golden, juicy chicken thighs and tender seasonal vegetables in a rich garlic butter herb sauce. Effortless cleanup and balanced flavors make this ideal for healthy weeknight dinners.
Ingredients
1.5 kg chicken thighs, skin-on
1 bunch (200g) carrots
450g small potatoes (Yukon gold or red)
2 medium (200g) zucchini
1 large (200g) bell pepper (red or yellow)
150g garlic butter (vegan if dairy-free desired)
2 tbsp extra virgin olive oil
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp chopped parsley
1 lemon, zested and juiced
Salt and flaky sea salt, to taste
Instructions
Line an 18×18-in sheet pan with parchment paper
Pat chicken dry and season both sides with salt and pepper
In a bowl, mix garlic butter, rosemary, thyme, and lemon zest
Coat chicken thighs with garlic butter mixture
Trim and chop vegetables; toss with olive oil and herbs
Arrange chicken and vegetables on the pan, spreading garlic butter mixture over veggies
Roast at 200°C (400°F) for 35-40 minutes until chicken reaches 74°C (165°F) and vegetables are caramelized
Squeeze fresh lemon juice over everything before serving
Notes
Use vegan butter for dairy-free option
Replace carrots with parsnips for sweeter flavor
Add cherry tomatoes in final 10 minutes if desired
Make ahead: Freeze unbaked for up to 3 months
Leftovers keep in fridge for 3-4 days
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 chicken thighs + veggies)
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg