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- 4 bone-in skin-on chicken thighs - 1/2 cup unsalted butter, melted - 6 cloves garlic, minced - 2 cups broccoli florets - 2 cups baby carrots - 1 red bell pepper, sliced - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) - 1 tablespoon olive oil - 1 teaspoon paprika - Salt and pepper to taste - Juice of 1 lemon - Additional spices or vegetables The main ingredients create a rich flavor. The chicken thighs give great taste and juicy texture. The butter and garlic mix adds depth. The veggies bring color and crunch to the dish. Thyme adds a fresh touch. Olive oil helps the veggies roast nicely. Paprika gives a warm kick. Salt and pepper enhance all the flavors. Lemon juice brightens the dish with a tangy note. Feel free to swap in other veggies like zucchini or asparagus. You can even try different spices to suit your taste. Use this list to gather everything you need before starting. Happy cooking! First, preheat your oven to 400°F (200°C). This step is key for cooking the chicken evenly. While the oven heats, grab your sheet pan. Make sure it’s clean and ready for the chicken and veggies. In a small bowl, mix melted butter, minced garlic, thyme, paprika, salt, and pepper. This garlic butter sauce packs a lot of flavor. Next, arrange the chicken thighs on the sheet pan, skin side up. Brush half of the garlic butter mixture over the chicken. This will keep the meat juicy and tasty. Now, take a separate bowl. Toss the broccoli, baby carrots, and sliced red bell pepper with olive oil, salt, and pepper. This helps the veggies roast well. Spread the seasoned vegetables around the chicken on the same sheet pan. Drizzle the remaining garlic butter mixture over the veggies. This adds flavor and ties the dish together. Place the pan in your preheated oven. Bake for 35-40 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and is golden brown. During the last 5 minutes of cooking, squeeze fresh lemon juice over the chicken and veggies. This adds a bright, zesty finish. Remove the pan from the oven and let it rest for 5 minutes before serving. - Achieving crispy skin on chicken: Start with skin-on chicken thighs. Pat them dry with paper towels before seasoning. This helps the skin crisp up nicely. Brush the chicken with the garlic butter mix. Bake it skin side up for the best results. - Ensuring veggies are perfectly roasted: Cut the veggies into similar sizes to cook evenly. Toss them with olive oil, salt, and pepper. Spread them out on the sheet pan, leaving space between them. This allows air to circulate and helps them roast instead of steam. - Presentation ideas: Serve the chicken and veggies on a large platter. Add fresh herbs and lemon wedges for color. Drizzle the pan juices over the dish to enhance flavor. - Complementary side dishes: Pair this dish with rice, quinoa, or a light salad. These sides balance the meal and add variety to your plate. - Prep and store options: You can prep the chicken and veggies a day ahead. Keep them in the fridge in separate containers. Just add the garlic butter mix before baking. - Reheating tips: To reheat, use the oven for the best results. Preheat to 350°F (175°C). Bake for about 15-20 minutes. This keeps the chicken juicy and the skin crispy. {{image_2}} You can switch up the veggies in this dish. Try using: - Cauliflower florets - Zucchini slices - Green beans These options bring fresh flavors and textures. If you want to change the protein, consider these choices: - Chicken breasts for a leaner option - Firm tofu for a vegetarian twist These swaps can make the dish fit your taste. To enhance the dish, add more spices. Here are some ideas: - Italian herbs for an aromatic touch - Chili flakes for heat You can also adjust ingredient amounts. For example, add more garlic if you love its flavor. Or, reduce butter for a lighter dish. This meal works great for meal prep. Divide the chicken and veggies into containers. They make a quick lunch during the week. You can also serve it with different grains. Try: - Quinoa for a nutty flavor - Brown rice for added texture These additions can make your meal more filling. Enjoy exploring new ways to serve this dish! To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. This keeps them fresh and tasty. In the fridge, they last for about three to four days. Make sure to label the container with the date for easy tracking. If you want to freeze this meal, use freezer-safe bags or containers. Remove as much air as you can. This helps prevent freezer burn. The dish can stay frozen for up to three months. When you're ready to eat, thaw it in the fridge overnight. This slow thawing keeps flavors intact. For reheating, you can use the microwave or the oven. Microwaving is quick but may make the chicken less crispy. If you want that crunchy skin, use the oven. Preheat it to 350°F (175°C) and reheat for 15-20 minutes. This method helps maintain flavor and texture. Enjoy your meal just like it was fresh! Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Reduce the baking time to 25-30 minutes. Check them at 25 minutes to ensure they are done. The chicken should still reach 165°F (75°C). You can swap the veggies based on your taste. Here are some great options: - Zucchini - Bell peppers (other colors) - Green beans - Cauliflower - Asparagus Feel free to mix and match your favorites! To check for doneness, look for these signs: - The chicken skin should be golden brown and crispy. - The juices should run clear when pierced. - Use a meat thermometer. The internal temperature must reach 165°F (75°C). These tips ensure your chicken is cooked perfectly! Yes, you can prep this dish ahead. Here’s how: - Marinate the chicken in the garlic butter mix up to 24 hours in advance. - Chop the veggies a few hours before cooking. - Store them in the fridge until you’re ready to bake. Cook it fresh right before serving for the best taste! This recipe brings together simple ingredients and clear steps. You start with juicy chicken, fresh herbs, and colorful veggies. Baking them together makes a tasty meal that's easy to share. Remember to store any leftovers properly to keep the flavor. You can even change up the ingredients for variety. Explore different spices and techniques. Enjoy cooking and sharing this dish with others. It’s all about delicious food and happy moments together.

Sheet-Pan Garlic Butter Chicken Thighs with Veggies

Savor the delightful flavors of Savory Sheet-Pan Garlic Butter Chicken Thighs with Veggies! This easy recipe features juicy chicken thighs bathed in a rich garlic butter sauce, paired with colorful veggies like broccoli and bell pepper. Perfect for a quick weeknight dinner, it takes just 50 minutes from prep to plate. Click through to discover the full recipe and impress your family with this delicious meal!
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Ingredients
  

4 bone-in skin-on chicken thighs

1/2 cup unsalted butter, melted

6 cloves garlic, minced

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

1 teaspoon paprika

Salt and pepper to taste

2 cups broccoli florets

2 cups baby carrots

1 red bell pepper, sliced

1 tablespoon olive oil

Juice of 1 lemon

Instructions
 

Preheat the oven to 400°F (200°C).

    In a small bowl, whisk together melted butter, minced garlic, thyme, paprika, salt, and pepper.

      Arrange the chicken thighs on a large sheet pan, skin side up. Brush half of the garlic butter mixture over the chicken thighs.

        In another bowl, toss the broccoli, baby carrots, and sliced red bell pepper with olive oil, salt, and pepper. Spread the veggies around the chicken on the same sheet pan.

          Drizzle the remaining garlic butter mixture evenly over the vegetables.

            Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.

              During the last 5 minutes of cooking, squeeze fresh lemon juice over the chicken and veggies for added brightness.

                Remove from the oven and let the dish rest for 5 minutes before serving.

                  Prep Time: 10 mins | Total Time: 50 mins | Servings: 4

                    - Presentation Tips: Serve the chicken thighs and veggies on a large platter, garnished with fresh herbs and lemon wedges for a pop of color. Drizzle any remaining juices from the pan over the top for added flavor.