Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels.
- In a large bowl, toss the halved baby potatoes and broccoli florets with olive oil, half of the minced garlic, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single, even layer on a large rimmed baking sheet.
- In a small bowl, combine the softened butter with the remaining minced garlic, chopped parsley, rosemary, and thyme. Mix well.
- Carefully lift the skin of each chicken thigh and rub about half of the garlic herb butter directly onto the meat. Spread the remaining butter mixture over the top of the chicken skin.
- Season the chicken generously with salt and pepper, then arrange the thighs on the baking sheet among the vegetables.
- Bake for 30-35 minutes, or until the chicken's internal temperature reads 165°F (74°C) and the skin is golden and crisp.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Nutrition
Notes
Tip 1: Don't crowd the pan! Use a large enough baking sheet to ensure everything roasts instead of steams.
Tip 2: Patting the chicken skin dry is the most important step for achieving a crispy finish.
Tip 3: Feel free to add a squeeze of fresh lemon juice over the finished dish for a burst of freshness.
Tip 2: Patting the chicken skin dry is the most important step for achieving a crispy finish.
Tip 3: Feel free to add a squeeze of fresh lemon juice over the finished dish for a burst of freshness.