Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- Salt and pepper, to taste
For the Vegetables:
- 1 lb baby potatoes, halved
- 2 cups carrots, peeled and cut into 1-inch pieces
For Garnish:
- Fresh parsley, chopped
Instructions
-
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
-
Prepare the Garlic Butter Mixture:
- In a small bowl, combine olive oil, melted butter, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper. Stir well.
-
Prepare the Chicken:
- Place the chicken thighs on the prepared baking sheet.
- Brush the garlic butter mixture generously over the chicken, making sure it’s evenly coated.
-
Add the Vegetables:
- Arrange the halved baby potatoes and carrot pieces around the chicken on the sheet pan.
- Drizzle any remaining garlic butter mixture over the vegetables and season with a pinch of salt and pepper.
-
Roast the Chicken and Vegetables:
- Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
-
Serve:
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Garnish with fresh parsley and enjoy!
Notes
- Add More Veggies: Feel free to include other vegetables such as zucchini, bell peppers, or parsnips.
- Make it Spicier: Add a pinch of red pepper flakes to the garlic butter mixture for extra heat.
- Use Chicken Breasts: Substitute boneless, skinless chicken breasts for thighs, but adjust the cooking time to prevent the meat from drying out.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: American
