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Garlic Butter Chicken Thighs with Vegetables

Easy Garlic Butter Chicken Thighs with Vegetables for Juicy Flavor

This Garlic Butter Chicken Thighs with Vegetables recipe is a comforting, flavorful meal ready in under 40 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Butter Sauce
  • 4 pieces Chicken thighs (bone-in, skin-on) choose thighs for juiciness and crisp skin that lock in flavor
  • 1/2 cup Unsalted butter melts perfectly to coat both chicken and veggies with rich garlic goodness
  • 4 cloves Garlic cloves finely minced
  • 1 tbsp Fresh thyme adds a warm, earthy note that complements the garlic butter beautifully
  • to taste Salt and black pepper simple seasonings that highlight the natural flavors of your ingredients
For the Vegetables
  • 1 lb Baby potatoes halved for quick roasting
  • 2 medium Carrots sliced into sticks
  • 8 oz Green beans trimmed
  • 1 medium Red onion cut into wedges
Optional Garnish
  • 2 tbsp Fresh parsley chopped

Equipment

  • Oven
  • Rimmed Baking Sheet
  • small saucepan
  • Large bowl
  • Wooden spoon

Method
 

How to Make Garlic Butter Chicken Thighs with Vegetables
  1. Preheat your oven to 400°F while you prep.
  2. In a small saucepan, melt unsalted butter over medium heat, stirring occasionally, until it turns foamy and golden, about 2 minutes.
  3. Stir in minced garlic and fresh thyme, cooking until fragrant and lightly golden, about 1 minute. Remove from heat.
  4. Pat chicken thighs dry; season all over with salt and black pepper to taste.
  5. In a large bowl, toss baby potatoes, carrots, green beans, and red onion with half the garlic butter sauce until evenly coated.
  6. Arrange seasoned chicken thighs skin-side up on a rimmed baking sheet. Nestle the coated vegetables around the chicken.
  7. Roast in preheated 400°F oven for 30–35 minutes, until chicken skin is crisp and internal temperature reaches 165°F.
  8. Let the chicken rest on the pan for 5 minutes to lock in juices. Sprinkle chopped parsley over chicken and veggies.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Optional: Sprinkle with grated Parmesan before serving.

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