BiteSaavy
BiteSaavy recipe

Herbed Garlic Butter Chicken Thighs with Roasted Veggies

Juicy chicken thighs seared in garlic butter, roasted alongside a medley of carrots, parsnips, and green beans seasoned with fresh herbs.

Normal 15 min prep 35 min cook Serves 4 Normal
Herbed Garlic Butter Chicken Thighs with Roasted Veggies

Ingredients

  • chicken thighs
    600 g 1.3 lb bone-in, skin-on
  • carrots
    300 g 10.5 oz peeled and sliced
  • parsnips
    250 g 8.8 oz peeled and sliced
  • green beans
    200 g 7 oz trimmed
  • unsalted butter
    50 g 3.5 tbsp
  • garlic cloves
    4 cloves 4 cloves minced
  • fresh rosemary
    2 tbsp 2 tbsp chopped
  • fresh thyme
    1 tbsp 1 tbsp leaves only
  • olive oil
    2 tbsp 2 tbsp
  • salt
    1 tsp 1 tsp
  • black pepper
    1/2 tsp 1/2 tsp

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Toss carrots, parsnips, and green beans with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
  • 3
    In a skillet, melt butter with remaining olive oil over medium heat.
  • 4
    Add garlic, rosemary, and thyme; cook 1 minute until fragrant.
  • 5
    Add chicken thighs, skin-side down, sear 5-6 minutes until golden.
  • 6
    Flip chicken and cook 3 minutes more; then transfer chicken to baking sheet with veggies.
  • 7
    Pour garlic butter from skillet over chicken and vegetables.
  • 8
    Roast in oven 25 minutes until chicken is cooked and veggies tender.
  • 9
    Rest chicken 5 minutes before serving.

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