Description
A comforting one-pan meal of garlic butter chicken thighs roasted with baby potatoes and colorful vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 cups baby potatoes, halved
- 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together the melted butter, minced garlic, garlic powder, paprika, salt, and pepper.
- Place the chicken thighs, halved potatoes, and mixed vegetables on a large sheet pan.
- Pour the garlic butter mixture over the chicken and vegetables, tossing to coat.
- Bake for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
For crispy skin, finish under the broiler for a minute or two. Adjust the cooking time if substituting chicken breasts or varying the size of ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 555
- Sugar: 3g
- Sodium: 150mg
- Fat: 43g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 100mg