Description
A cozy and flavorful one-pan meal featuring tender garlic butter chicken and vibrant roasted vegetables, perfect for busy nights or family gatherings.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs or breasts
- 1 pound baby potatoes or 2 large Yukon Gold potatoes, diced
- 2 cups mixed vegetables (carrots, broccoli, bell peppers, etc.)
- 4 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional herbs (fresh rosemary or thyme)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, melt the butter and mix in minced garlic, olive oil, salt, and pepper.
- Add the chicken to the bowl and toss to coat evenly.
- Place the chicken on a sheet pan, spaced apart for even cooking.
- In the same bowl, add the diced potatoes and mixed veggies, tossing them to coat in the leftover butter-garlic mix.
- Arrange the coated vegetables around the chicken on the pan.
- Sprinkle optional herbs over everything for added flavor.
- Roast in the preheated oven for 35-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender.
- Serve warm and enjoy!
Notes
For a best culinary experience, serve it directly from the oven with a side salad or crusty bread. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg