One-Pan Garlic Herb Roasted Chicken

Ingredients

- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 lemon, sliced
- 1 pound baby potatoes, halved
- 8 ounces green beans, trimmed

Instructions

1. Preheat the Oven
- PT10M
10 minutes
Preheat your oven to 400°F (200°C).

2. Prepare the Chicken
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.

3. Sear the Chicken
- PT10M
10 minutes
In a large oven-safe skillet, heat the olive oil and butter over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5 minutes or until the skin is golden brown. Turn over the thighs and cook for another 3 minutes. Remove the chicken from the skillet and set aside.

4. Sauté the Garlic and Herbs
In the same skillet, reduce the heat to medium. Add minced garlic, rosemary, and thyme, and sauté for about 1 minute until fragrant.

5. Assemble the Dish
Place lemon slices, baby potatoes, and green beans in the skillet. Stir to coat them with the garlic and herb mixture.

6. Roast in the Oven
- PT30M
30 minutes
Nestle the chicken thighs back into the skillet among the vegetables. Transfer to the preheated oven and roast for 30 minutes or until the chicken is cooked through and the potatoes are tender.

7. Rest and Serve
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Total Time

- PT50M
50 minutes

Type of Dish

Dinner

Keywords

roasted chicken, garlic herb chicken, one-pan dinner, easy chicken recipe, oven-baked chicken, roasted vegetables, lemon chicken, chicken thighs, garlic chicken, skillet dinner

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1,620

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