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Crispy One-Pan Roasted Garlic Butter Chicken Thighs Recipe Easy Autumn Dinner

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A quick and easy one-pan recipe featuring crispy garlic butter chicken thighs roasted with autumn root vegetables and Brussels sprouts, perfect for cozy fall dinners.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs
  • 4 tablespoons unsalted butter
  • 6–8 cloves garlic, minced or smashed
  • 3–4 sprigs fresh thyme
  • 3–4 sprigs fresh rosemary
  • 4 cups mixed root vegetables (carrots, parsnips, sweet potatoes), peeled and chopped
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 1/4 cup chicken broth

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika.
  3. In a large bowl, toss chopped carrots, parsnips, sweet potatoes, and halved Brussels sprouts with olive oil, salt, and pepper. Set aside.
  4. Melt butter in an oven-safe skillet over medium heat. Add minced garlic and stir until fragrant, about 1-2 minutes, being careful not to burn the garlic.
  5. Place chicken thighs skin-side down in the skillet. Sear for about 5 minutes until skin is golden brown and crispy.
  6. Flip the chicken thighs over and nestle the prepared veggies around the chicken in the skillet.
  7. Scatter thyme and rosemary sprigs over the chicken and veggies. Pour chicken broth around the pan (not over the chicken) to create steam.
  8. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender and caramelized.
  9. Optional: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.
  10. Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Avoid overcrowding the pan for even browning. Use fresh garlic for best flavor. Rest chicken after roasting to keep it juicy. For dairy-free, substitute butter with olive oil or vegan butter. Broil at the end for extra crispy skin.

Nutrition

Keywords: chicken thighs, garlic butter chicken, one-pan dinner, roasted vegetables, autumn dinner, crispy chicken skin, easy weeknight meal

Find it online: https://pokirecipes.com/crispy-one-pan-roasted-garlic-butter-chicken-thighs-recipe-easy-autumn-dinner/