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Easy One-Pan Garlic Butter Chicken Recipe with Roasted Vegetables

one-pan garlic butter chicken - featured image
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A quick and fuss-free one-pan meal featuring juicy chicken thighs and perfectly roasted vegetables in a luscious garlic butter sauce, ideal for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 4 tablespoons unsalted butter (about 56 g), softened
  • 6–8 garlic cloves, minced or thinly sliced
  • 1 medium carrot, peeled and chopped
  • 1 red bell pepper, seeded and sliced
  • 1 cup green beans, trimmed
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon fresh thyme or rosemary (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon juice (15 ml)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  3. In a small bowl, mix softened butter with minced garlic and chopped thyme or rosemary. Set aside.
  4. Toss chopped carrots, bell peppers, green beans, and onion wedges with olive oil, salt, and pepper. Spread evenly in your skillet or roasting pan.
  5. Heat the skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes.
  6. Dollop the garlic butter mixture over the chicken pieces, letting it melt and baste the meat and veggies.
  7. Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
  8. Once out of the oven, squeeze fresh lemon juice over everything.
  9. Let the pan rest for 5 minutes before serving to allow juices to redistribute.

Notes

Pat chicken dry to ensure crispy skin. Avoid overcrowding the pan to prevent steaming. Sear chicken before roasting for best texture. Rotate pan halfway through roasting for even cooking. Add garlic butter just before roasting to avoid burnt garlic. Spoon pan juices over veggies during roasting for extra flavor. Cover loosely with foil if veggies cook faster than chicken.

Nutrition

Keywords: one-pan, garlic butter chicken, roasted vegetables, quick dinner, easy recipe, weeknight meal, comfort food

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