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- 4 bone-in, skin-on chicken thighs - 4 tablespoons unsalted butter, melted - 6 cloves of garlic, finely minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - 1 pound baby potatoes, halved lengthwise - 1 pound green beans, trimmed and cleaned - Zest from 1 lemon - 2 tablespoons freshly squeezed lemon juice The chicken thighs are the star of this dish. They are juicy and full of flavor. The garlic adds a rich aroma that fills your kitchen. Fresh herbs like rosemary and thyme bring a lovely earthiness. Baby potatoes are perfect here; they roast nicely and soak up the garlic butter. Green beans add a pop of color and crunch. - Additional spices - Garnishes You can add spices like cayenne for heat or Italian seasoning for more flavor. Fresh herbs like parsley can make a lovely garnish. Lemon wedges also add brightness to your plate. - Sheet pan - Mixing bowl - Measuring spoons A good sheet pan is key. It holds everything and allows for even cooking. You need a mixing bowl to combine your garlic butter. Measuring spoons help get the right amounts of spices. These tools make cooking easy and fun. - Preheat the oven: Start by setting your oven to 400°F (200°C). This helps cook the chicken and veggies perfectly. - Create garlic butter mixture: In a bowl, mix 4 tablespoons of melted butter with 6 minced garlic cloves, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, 1 teaspoon of smoked paprika, and a squeeze of fresh lemon juice. Stir it well and set aside. - Arrange chicken thighs: Place 4 bone-in, skin-on chicken thighs in the middle of a large sheet pan. Pour half of the garlic butter mixture over the chicken. Make sure each thigh gets coated well for great flavor. - Prepare potatoes and green beans: In another bowl, toss 1 pound of halved baby potatoes with the rest of the garlic butter mixture. Add salt and pepper to taste. Mix well and spread the potatoes cut side up around the chicken. Next, add 1 pound of trimmed green beans around the chicken and potatoes. Drizzle with olive oil and sprinkle with salt and pepper. - Baking times and temperatures: Place the sheet pan in the oven and bake for 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C). Meanwhile, the potatoes will become tender and golden. - Checking chicken doneness: Use a meat thermometer to ensure the chicken is cooked through. If needed, bake a little longer until it reaches the right temperature. To get that crispy chicken skin, you must dry it well. Pat the skin with paper towels. This removes moisture. Moisture causes steaming, not crisping. Next, use high heat. Set your oven to 400°F (200°C). The hot air crisps the skin quickly. Adding citrus, like lemon zest, boosts flavor. The zest gives a fresh kick. You can also swap herbs. If you lack rosemary or thyme, use oregano or parsley. They all add nice flavors. You can use an oven or an air fryer. An oven gives even cooking for all the food. An air fryer cooks faster and can make the chicken extra crispy. Always monitor cooking times. Chicken thighs need about 35-40 minutes. Use a meat thermometer to check for 165°F (75°C). This keeps the chicken safe and juicy. {{image_4}} You can use skinless chicken thighs for a lighter dish. They cook well and stay juicy. If you want to try something new, consider pork or tofu. Both options can soak up the garlic butter flavors. Pork adds a nice richness, while tofu gives a plant-based twist. Seasonal veggies work great in this recipe. You can swap in asparagus or bell peppers for a fresh taste. Root vegetable blends like carrots and parsnips also add a sweet touch. Mix and match based on what you have. This keeps your meal exciting and colorful. If you like heat, try a spicy garlic butter. Just add red pepper flakes to the mix. For a herb-infused version, use extra rosemary and thyme. Experiment with flavors to match your mood. Each profile gives a unique taste to the dish. After enjoying your garlic butter chicken thighs, store leftovers right away. Place them in an airtight container. This keeps the chicken moist and tasty. I suggest using glass containers for easy reheating. You can keep them in the fridge for up to four days. If you want to save some for later, freezing is a great option. Portion the chicken and veggies into smaller containers. This makes it easy to thaw just what you need. Use freezer-safe bags to save space. You can freeze these for up to three months. To thaw correctly, place the frozen portions in the fridge overnight. This keeps the chicken juicy and safe. You can also run cold water over the sealed bags for a faster thaw. For reheating, the oven works best. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking tray. Cover with foil to keep them moist. Heat for about 20 minutes, checking to ensure they are hot all the way through. If you’re short on time, you can use the microwave. Place the chicken and veggies on a microwave-safe plate. Heat for 2-3 minutes, stirring halfway. Make sure the chicken reaches 165°F (75°C) before serving again. Bake chicken thighs for 35 to 40 minutes at 400°F (200°C). The chicken should reach an internal temperature of 165°F (75°C). This ensures your chicken is both safe to eat and juicy. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the baking time to around 25 to 30 minutes. Keep checking the temperature to avoid overcooking. I love to serve garlic butter chicken thighs with roasted vegetables. Here are some tasty options: - Mashed potatoes: Creamy and buttery, they pair well with the chicken. - Steamed broccoli: A light and fresh side to balance the rich flavors. - Rice pilaf: Fluffy rice with herbs complements the dish nicely. - Salad: A crisp salad adds crunch and freshness to your meal. Feel free to mix and match these sides to fit your taste! This blog covers how to make garlic butter chicken thighs using simple steps. We looked at key ingredients like chicken, garlic, and herbs, plus optional spices. You can use tools like a mixing bowl and a sheet pan to prepare and bake your dish. We discussed tips for great flavor and proper cooking times. Remember, you can switch up proteins or veggies to suit your taste. With these guidelines, you can enjoy a tasty meal that’s easy to store and reheat. Happy cooking!

Garlic Butter Chicken Thighs Sheet Pan

Indulge in the savory goodness of Garlic Butter Chicken Thighs Sheet Pan Delight! This easy recipe combines juicy chicken thighs with tender baby potatoes and crisp green beans, all drizzled in a mouthwatering garlic butter sauce. Perfect for a hassle-free dinner, it’s packed with flavor and is ready in just 50 minutes. Click to explore this delicious recipe and elevate your dinner game tonight! #GarlicButterChicken #SheetPanMeals #EasyRecipes #DinnerIdeas
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 tablespoons unsalted butter, melted

6 cloves of garlic, finely minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 teaspoon smoked paprika

Salt and freshly cracked pepper to taste

1 pound baby potatoes, halved lengthwise

1 pound green beans, trimmed and cleaned

Zest from 1 lemon

2 tablespoons freshly squeezed lemon juice

Instructions
 

Preheat Oven: Begin by preheating your oven to 400°F (200°C). This ensures the chicken and vegetables roast evenly.

    Prepare Garlic Butter Mixture: In a small mixing bowl, combine the melted butter, minced garlic, chopped rosemary, thyme, smoked paprika, and a squeeze of lemon juice. Mix well and set this aromatic blend aside.

      Arrange Chicken: Place the chicken thighs in the center of a large sheet pan with the skin side facing up. Drizzle half of the garlic butter mixture generously over the chicken, making sure to fully coat each thigh for maximum flavor.

        Prepare Potatoes: In a separate bowl, toss together the halved baby potatoes with the remaining garlic butter mixture, along with a generous pinch of salt and freshly cracked pepper. Mix until the potatoes are well-coated and then arrange them around the chicken on the sheet pan, cut side up.

          Add Green Beans: Scatter the trimmed green beans around the chicken and potatoes. Drizzle them lightly with olive oil and sprinkle with salt and pepper for added flavor.

            Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C) while the potatoes become tender and golden brown.

              Rest and Serve: Once baking is complete, carefully remove the sheet pan from the oven. Allow it to rest for 5 minutes. Just before serving, sprinkle the zest of the lemon over the dish to give a fresh burst of flavor.

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

                  - Presentation Tips: For an inviting presentation, serve the chicken thighs on a large, elegant platter surrounded by the roasted baby potatoes and vibrant green beans. Garnish with fresh herb sprigs and lemon wedges for an eye-catching and appetizing look.