Crispy, golden chicken thighs roasted with tender potatoes and sweet carrots in a garlicky herb butter sauce. This is comfort food made easy—everything cooks together in one pan, with big flavor and minimal cleanup.
🛒 Ingredients
For the chicken & vegetables
- 6 bone-in, skin-on chicken thighs
- 1 lb baby potatoes
- 3 large carrots, peeled and cut into chunks
- 1 small onion, halved
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
For the garlic herb butter
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
👩🍳 Instructions
- Preheat oven to 400°F.
- Place potatoes, carrots, and onion in a large baking dish. Toss with olive oil, salt, pepper, and paprika.
- Pat chicken thighs dry and season lightly with salt and pepper.
- Arrange chicken skin-side up over the vegetables.
- In a small bowl, mix melted butter, garlic, thyme, parsley, and lemon juice.
- Spoon garlic butter over the chicken and vegetables.
- Roast uncovered for 45–50 minutes, until chicken skin is crispy and internal temp reaches 165°F.
- Broil for 2–3 minutes if needed for extra browning. Rest 5 minutes before serving.
🍽️ Serving Suggestions
- Serve straight from the pan for a cozy family dinner. Add a simple green salad or crusty bread.
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