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Crispy Sheet Pan Garlic Butter Chicken Thighs Easy Roasted Veggies Recipe

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A quick and easy sheet pan recipe featuring crispy garlic butter chicken thighs roasted alongside caramelized vegetables, perfect for cozy weeknight dinners with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds or 900 grams)
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 large red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup baby carrots or peeled, cut carrots
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 1 teaspoon dried thyme or rosemary
  • Juice of half a lemon

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, melt 4 tablespoons unsalted butter and stir in 4 cloves minced garlic. Let it sit for a few minutes to infuse.
  3. Pat dry 6 bone-in, skin-on chicken thighs with paper towels. Season both sides with 1 teaspoon smoked paprika, salt, and pepper. If using, sprinkle 1 teaspoon dried thyme or rosemary.
  4. Brush the chicken thighs generously with the garlic butter on both skin side and undersides.
  5. In a large bowl, toss 1 large sliced red bell pepper, 1 medium zucchini sliced into half-moons, 1 cup baby carrots, and 1 small red onion wedges with 2 tablespoons olive oil, salt, and pepper.
  6. Arrange the chicken thighs skin side up on one side of a large rimmed baking sheet. Spread the veggies evenly on the other side without overcrowding.
  7. Roast in the preheated oven for 35-40 minutes. Check at 30 minutes; chicken should reach an internal temperature of 165°F (74°C) and have crisp, golden skin. Veggies should be tender with caramelized edges.
  8. Remove from oven and squeeze fresh lemon juice over the chicken and veggies. Optionally, spoon leftover garlic butter over the chicken.
  9. Let the chicken rest for 5 minutes before serving to redistribute juices.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Avoid overcrowding the pan to prevent steaming the veggies. Use a meat thermometer to check chicken doneness. Rotate the pan halfway if your oven has hot spots. Leftover chicken reheats best in the oven to maintain crisp skin. Veggies can be swapped based on season or preference. For dairy-free, substitute butter with vegan margarine or coconut oil and lemon juice with apple cider vinegar.

Nutrition

Keywords: sheet pan chicken, garlic butter chicken, roasted veggies, easy dinner, crispy chicken thighs, weeknight meal, one pan meal

Find it online: https://prismtaste.com/crispy-sheet-pan-garlic-butter-chicken-thighs-easy-roasted-veggies-recipe/