Description
Juicy chicken thighs and roasted vegetables coated in a rich, aromatic garlic herb butter sauce, all cooked in one skillet for easy cleanup.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 cups baby potatoes, halved
- 2 carrots, sliced into rounds
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400F (200C).
- Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place chicken skin-side down and sear for 5-7 minutes until the skin is golden brown and crisp.
- Flip the chicken and sear for another 2-3 minutes, then remove the chicken from the pan and set aside.
- Add baby potatoes and carrots to the skillet, sautéing for 5 minutes until slightly browned.
- Lower heat to medium and add butter. Once melted, stir in minced garlic, thyme, and rosemary for 1 minute.
- Place the chicken back into the pan, nesting them among the vegetables.
- Transfer the skillet to the oven and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165F.
- Remove from oven, sprinkle with fresh parsley, and let rest for 5 minutes before serving.