Pan-Seared Chicken Thighs with Garlic Herb Butter and Roasted Carrots

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs pan-seared to golden perfection, topped with a fragrant garlic herb butter, served alongside oven-roasted sweet carrots. This American-inspired chicken recipe (gluten-free), ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, carrots, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 480 cal/serving

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Ingredients

4 pieces bone-in, skin-on chicken thighs
6 medium, peeled and cut into 2-inch sticks carrots
4 tbsp, divided unsalted butter
4, minced garlic cloves
2 tsp, chopped fresh thyme
2 tbsp olive oil
1 1/2 tsp, divided salt
1 tsp, divided black pepper

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Instructions

Step 1: Preheat oven to 425°F. Toss 6 peeled and cut carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 25 minutes until tender and caramelized.
Step 2: While carrots roast, season 4 chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-7 minutes until skin is golden and crispy.
Step 3: Flip chicken and reduce heat to medium. Add 2 tbsp butter, 4 minced garlic cloves, and 2 tsp chopped fresh thyme to the pan. Spoon the melted garlic herb butter over the chicken continuously for 6-8 minutes until cooked through (internal temp 165°F).
Step 4: Remove chicken from heat and let rest 5 minutes. Toss roasted carrots with remaining 2 tbsp butter before serving alongside the chicken.