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One-Pan Garlic Butter Chicken Thighs with Vegetables: Easy 30-Minute Dinner

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Juicy bone-in chicken thighs with crispy skin, roasted with tender vegetables in a rich garlic butter sauce. This one-pan meal comes together in under 30 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 lbs)
  • 4 tablespoons unsalted butter, softened
  • 6–8 cloves garlic, minced
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1–2 sprigs fresh rosemary (or 1/2 teaspoon dried rosemary)
  • 1 lb baby potatoes (Yukon Gold or red), halved or quartered
  • 3–4 medium carrots, peeled and cut into 2-inch chunks
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/4 cup chicken broth (low-sodium)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place an oven-safe skillet or cast-iron pan inside to heat.
  2. In a small bowl, combine softened butter, minced garlic, chopped thyme leaves (from 2-3 sprigs), and chopped rosemary (from 1 sprig). Set aside.
  3. Wash and dry potatoes, halve or quarter. Peel carrots and cut into 2-inch chunks. Cut broccoli into florets. Pat dry.
  4. Pat chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper.
  5. Carefully remove hot skillet from oven and place over medium-high heat. Add olive oil and swirl to coat. Place chicken skin-side down in pan. Cook undisturbed for 5-6 minutes until skin is deep golden brown and crispy.
  6. Flip chicken using tongs. Immediately add garlic butter compound in small pieces around the chicken. Add fresh thyme and rosemary sprigs. Cook 1-2 minutes, spooning melted butter over chicken.
  7. Transfer seared chicken to a plate. Add chicken broth to hot pan, scraping up browned bits. Let simmer about 1 minute.
  8. Add potatoes and carrots to pan, stirring to coat in sauce. Spread in an even layer. Nestle chicken back in, skin-side up.
  9. Roast in oven for 15 minutes. Remove pan, add broccoli florets, tucking them around chicken and potatoes. Return to oven for 10-12 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
  10. Remove from oven. Squeeze lemon juice over top if using. Let rest 5 minutes before serving. Spoon pan juices over chicken and vegetables.

Notes

Pat chicken dry for crispy skin. Use unsalted butter to control salt. Add broccoli later to prevent mushiness. Let dish rest 5 minutes before serving. For extra crispy skin, sprinkle a tiny pinch of baking powder on skin before seasoning.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, chicken thighs, easy dinner, 30-minute meal, sheet pan dinner, weeknight dinner

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