Ingredients
- Chicken Thighs or Breasts: 1.5 lbs, boneless, skinless – The protein powerhouse of the dish, choose thighs for extra flavor and moisture or breasts for a leaner option.
- Broccoli Florets: 1 large head, cut into florets – Adds vibrant color, fiber, and a satisfying crunch when roasted.
- Carrots: 2 large, peeled and chopped into rounds – Provides sweetness, vitamins, and a lovely texture contrast.
- Red Potatoes: 1.5 lbs, quartered or halved if small – Starchy and hearty, they roast beautifully and become creamy inside.
- Garlic: 6-8 cloves, minced – The aromatic backbone of the dish, infusing every element with its pungent flavor.
- Butter: 1/2 cup, unsalted – Creates a rich and flavorful sauce, helping to brown the chicken and vegetables.
- Olive Oil: 2 tablespoons – Used for initial cooking and helps to prevent sticking.
- Dried Italian Herbs: 2 teaspoons – A blend of herbs like oregano, basil, and rosemary for classic Italian flavor.
- Paprika: 1 teaspoon – Adds a subtle smoky note and beautiful color to the dish.
- Salt: 1.5 teaspoons, or to taste – Enhances the flavors of all ingredients.
- Black Pepper: 1 teaspoon, or to taste – Adds a touch of spice and depth of flavor.
- Fresh Parsley: 2 tablespoons, chopped (for garnish) – Provides a fresh, herbaceous finish and visual appeal.
- Lemon Wedges: (for serving, optional) – A squeeze of lemon brightens the flavors and adds a zesty touch.
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Choose a large baking sheet or roasting pan, ensuring it’s big enough to comfortably fit all the chicken and vegetables in a single layer without overcrowding. Overcrowding can lead to steaming instead of roasting, preventing proper browning and crisping. Lightly grease the baking sheet with olive oil or cooking spray to prevent sticking and ensure easy cleanup later.
- Prepare the Vegetables: Wash and prepare all the vegetables. Cut the broccoli into bite-sized florets, ensuring they are roughly the same size for even cooking. Peel and chop the carrots into rounds, about ¼ inch thick. Quarter or halve the red potatoes, depending on their size, aiming for pieces that are similar in size to the other vegetables to promote uniform cooking. Mince the garlic cloves finely. Freshly minced garlic releases its aromatic oils best, contributing maximum flavor to the dish.
- Prepare the Chicken: Pat the chicken thighs or breasts dry with paper towels. This step is crucial for achieving a good sear and browning on the chicken. Excess moisture will hinder browning. Season the chicken generously on both sides with salt, pepper, and paprika. Ensure even seasoning for balanced flavor throughout the chicken.
- Arrange Vegetables on Baking Sheet: In a large bowl, toss the prepared vegetables (broccoli, carrots, and potatoes) with 1 tablespoon of olive oil, salt, pepper, and dried Italian herbs. Toss well to ensure the vegetables are evenly coated with oil and seasonings. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Distribute them evenly to allow for proper roasting and prevent steaming.
- Add Chicken and Garlic Butter: Arrange the seasoned chicken pieces amongst the vegetables on the baking sheet. Ensure the chicken pieces are spaced out and not overlapping to allow for even cooking and browning. In a small microwave-safe bowl or saucepan, melt the butter. Once melted, stir in the minced garlic. Microwave for about 20-30 seconds or gently heat in the saucepan until the garlic is fragrant but not browned. Be careful not to burn the garlic, as it can become bitter. Drizzle the garlic butter evenly over the chicken and vegetables on the baking sheet.
- Roast in the Oven: Place the baking sheet in the preheated oven and roast for 25-35 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken to check for doneness. The vegetables should be tender when pierced with a fork but still have a slight bite.
- Broil for Extra Browning (Optional): For extra browning and crispiness, you can broil the dish for the last 2-3 minutes of cooking time. Keep a close eye on it while broiling to prevent burning, especially the garlic and vegetable edges. Broiling adds a beautiful golden-brown color and enhances the texture.
- Rest and Garnish: Once cooked, remove the baking sheet from the oven and let it rest for a few minutes before serving. This allows the juices in the chicken to redistribute, resulting in more tender and flavorful meat. Garnish with freshly chopped parsley. A sprinkle of fresh parsley adds a pop of color and fresh herbaceousness to the dish.
- Serve and Enjoy: Serve the One-Pan Garlic Butter Chicken & Veggies immediately while it’s hot. Offer lemon wedges on the side for those who like a squeeze of citrus. Enjoy this flavorful and easy one-pan meal!
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Protein: 50g