Sheetpan Chicken Thighs And Veggies
Here's an all-in-one sheetpan chicken thighs and veggies recipe that gives you the most delicious crispy chicken in a garlic and herb butter sauce with tender vegetables.
Ingredients
For the sheet-pan dish
- 4 bone-in skin-on chicken thighs
- 3 cups butternut squash peeled and cut into 2–3 cm cubes
- 1 red onion cut into wedges
- 1 × 400 g tin chickpeas drained and rinsed
- 2 tablespoon olive oil
- 1½ tablespoon pomegranate molasses
- Salt and freshly ground black pepper
- For the herb butter
- 60 g butter softened (not melted)
- 2 garlic cloves very finely chopped
- ½ teaspoon chilli flakes adjust to taste
- 2 tablespoon finely chopped fresh herbs parsley, coriander, or thyme work well
- Pinch of salt
For the green herb sauce
- 1 cup plain Greek yogurt
- 1 small handful fresh herbs parsley, coriander, or basil
- 1 small garlic clove
- 2 tablespoon chickpeas from the can above
- Juice of ½ lemon
- Olive oil to loosen
- Salt to taste
- Hot water as needed
Instructions
Prepare the vegetables
- Add the butternut squash, red onion, and chickpeas to a large sheet pan or enamel roasting dish. Drizzle with 1 tablespoon olive oil, season generously with salt and pepper, and toss to coat evenly.
Make the herb butter
- In a small bowl, combine the softened butter, garlic, chilli flakes, chopped herbs, and a pinch of salt. Mix until evenly incorporated.
Butter the chicken
- Carefully loosen the skin on each chicken thigh, creating a pocket without tearing or fully removing it. Push the herb butter under the skin, distributing it evenly. Smooth the skin back into place.
Assemble the tray
- Nestle the chicken thighs skin-side up on top of the vegetables. Drizzle the chicken and vegetables with the remaining 1 tablespoon olive oil and spoon the pomegranate molasses over the tray.
Roast
- Roast uncovered for 30 minutes at 200°C (180°C fan) / 360°F (400°F fan), then remove the tray from the oven and baste the chicken skin with the pan juices. Return to the oven and roast for a further 10–15 minutes, until the skin is golden and crisp and the chicken is cooked through.
- The chicken is ready when the juices run clear or when a thermometer inserted into the thickest part reads 75°C/165°F.
Make the sauce
- While the chicken finishes roasting, blend the yogurt, 2 tablespoon chickpeas, herbs, garlic, lemon juice, olive oil, and salt until smooth. Add a splash of hot water to loosen the sauce to a pourable consistency.
Serve
- Spoon the green herb sauce onto plates or into shallow bowls. Top with the roasted vegetables and chicken, finishing with a drizzle of pan juices if desired.
Tried this recipe?Let us know how it was!
