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Easy Garlic Butter Chicken Thighs Recipe (One Pan)

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Juicy, crispy-skinned chicken thighs roasted with garlic butter and caramelized vegetables in a single pan. This 35-minute weeknight dinner is simple, flavorful, and requires minimal cleanup.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
  • 4 tablespoons unsalted butter, softened
  • 6–8 cloves fresh garlic, minced
  • 2 cups broccoli florets (about 1 small head)
  • 2 cups cauliflower florets (about 1/2 medium head)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle.
  2. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper. Let sit at room temperature for 10-15 minutes.
  3. In a small bowl, mash the softened butter with the minced garlic, dried thyme (if using), and a pinch of salt. Set aside at room temperature.
  4. Cut the broccoli and cauliflower into even florets (about 1-2 inches across). Halve the cherry tomatoes. Toss everything in a bowl with 1 tablespoon olive oil, a pinch of salt, and a few grinds of black pepper.
  5. Heat your skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Wait until the oil shimmers (about 2 minutes).
  6. Sear the chicken, skin-side down, in the hot skillet without crowding. Cook undisturbed for 5-6 minutes until deep golden brown and crispy.
  7. Flip the chicken using tongs. Cook for 2 minutes on the other side.
  8. Scatter the seasoned vegetables around the chicken thighs. Drop small spoonfuls of the garlic butter over each piece of chicken and dot the remaining butter among the vegetables.
  9. Transfer the skillet to the preheated oven. Roast for 20-25 minutes. At the 15-minute mark, stir the vegetables.
  10. Check for doneness: an instant-read thermometer inserted into the thickest part (not touching bone) should read 175-180°F (80-82°C).
  11. Remove the skillet from the oven. Tent loosely with foil and let the chicken rest for 5 minutes. Sprinkle with fresh parsley and red pepper flakes if using.
  12. Serve immediately, spooning pan juices and vegetables over the chicken.

Notes

For extra caramelized vegetables, switch the oven to broil for the last 3-4 minutes. Let chicken rest 5 minutes before serving. If using boneless thighs, reduce oven time by about 10 minutes. For dairy-free, substitute butter with olive oil or vegan butter.

Nutrition

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

Find it online: https://cooksybite.com/easy-garlic-butter-chicken-thighs-recipe-one-pan/