Herb Butter Chicken Thighs with Roasted Veggies
Herb Butter Chicken Thighs with Roasted Veggies is a delicious, one-pan meal that combines juicy chicken thighs with vibrant, caramelized vegetables. Infused with aromatic herbs and rich butter, this dish not only tantalizes the taste buds but also creates a warm and inviting atmosphere for your family and friends. Perfect for weeknight dinners or special gatherings, it’s an easy recipe that guarantees smiles at the dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 4 tbsp unsalted butter, softened
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh parsley, chopped
- 4 garlic cloves, minced
- Juice of 1 lemon
- 2 cups seasonal vegetables (bell peppers, zucchini, carrots)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken thighs dry and season with salt and pepper.
- In a bowl, mix softened butter with garlic, herbs, lemon juice, salt, and pepper.
- Heat oil in an oven-safe skillet over medium-high heat; sear chicken thighs skin-side down for 5-7 minutes until golden brown. Flip them over.
- Add veggies to the skillet and drizzle herb butter over everything.
- Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 chicken thigh with veggies (approximately 250g)
- Calories: 360
- Sugar: 3g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg