Description
A succulent one-pan meal featuring bone-in chicken thighs and root vegetables roasted in a fragrant garlic, rosemary, and thyme butter sauce.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 lb baby potatoes, halved
- 3 large carrots, sliced into 1-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the 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.
- Sear chicken skin-side down for 5-7 minutes until golden brown, then remove and set aside.
- Add potatoes and carrots to the same skillet and sauté for 5 minutes in the chicken drippings.
- Mix softened butter, minced garlic, rosemary, and thyme together, then stir into the vegetables.
- Place the chicken thighs back on top of the vegetables, skin-side up.
- Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165F.
- Let the dish rest for 5 minutes before serving.