Name: One-Pan Garlic Butter Chicken & Veggies
Ingredients: Chicken Thighs or Breasts: (About 1.5 – 2 lbs) – The protein powerhouse of our dish, choose boneless, skinless for convenience or bone-in, skin-on for extra flavor and juiciness. Cut into even pieces if using breasts for even cooking.; Potatoes: (1.5 lbs, about 2-3 medium) – Yukon Gold or red potatoes work wonderfully, providing a creamy texture and hearty base. Cut into 1-inch cubes.; Broccoli Florets: (1 large head, about 4 cups) – Adds vibrant green color, a boost of vitamins, and a slightly crunchy texture when roasted. Cut into bite-sized florets.; Carrots: (1 lb, about 3-4 medium) – Provides sweetness and a beautiful orange hue. Cut into 1/2-inch thick rounds or sticks.; Bell Pepper: (1 large, any color) – Adds sweetness, color, and a slight crispness. Diced into 1-inch pieces.; Onion: (1 medium) – Forms the aromatic base and caramelizes beautifully during roasting. Cut into wedges or diced.; Garlic: (6-8 cloves) – The star flavor! Fresh garlic cloves, minced or pressed for intense garlic butter goodness.; Butter: (1/2 cup, 1 stick) – Unsalted butter is preferred to control the salt content, creating richness and flavor.; Olive Oil: (2 tablespoons) – Helps with browning and prevents sticking.; Dried Italian Herbs: (2 teaspoons) – A classic blend that enhances the overall flavor profile with savory notes.; Paprika: (1 teaspoon) – Adds a touch of smoky sweetness and color.; Salt: (To taste) – Enhances all the flavors. Start with about 1 teaspoon and adjust as needed.; Black Pepper: (To taste) – Freshly ground black pepper adds a pungent kick.; Fresh Parsley: (Optional, for garnish) – Adds a fresh, vibrant finish. Chopped for sprinkling over the cooked dish.; Lemon Wedges: (Optional, for serving) – A squeeze of lemon brightens the flavors and adds a zesty touch.

Ingredients

Chicken Thighs or Breasts: (About 1.5 – 2 lbs) – The protein powerhouse of our dish, choose boneless, skinless for convenience or bone-in, skin-on for extra flavor and juiciness. Cut into even pieces if using breasts for even cooking.
Potatoes: (1.5 lbs, about 2-3 medium) – Yukon Gold or red potatoes work wonderfully, providing a creamy texture and hearty base. Cut into 1-inch cubes.
Broccoli Florets: (1 large head, about 4 cups) – Adds vibrant green color, a boost of vitamins, and a slightly crunchy texture when roasted. Cut into bite-sized florets.
Carrots: (1 lb, about 3-4 medium) – Provides sweetness and a beautiful orange hue. Cut into 1/2-inch thick rounds or sticks.
Bell Pepper: (1 large, any color) – Adds sweetness, color, and a slight crispness. Diced into 1-inch pieces.
Onion: (1 medium) – Forms the aromatic base and caramelizes beautifully during roasting. Cut into wedges or diced.
Garlic: (6-8 cloves) – The star flavor! Fresh garlic cloves, minced or pressed for intense garlic butter goodness.
Butter: (1/2 cup, 1 stick) – Unsalted butter is preferred to control the salt content, creating richness and flavor.
Olive Oil: (2 tablespoons) – Helps with browning and prevents sticking.
Dried Italian Herbs: (2 teaspoons) – A classic blend that enhances the overall flavor profile with savory notes.
Paprika: (1 teaspoon) – Adds a touch of smoky sweetness and color.
Salt: (To taste) – Enhances all the flavors. Start with about 1 teaspoon and adjust as needed.
Black Pepper: (To taste) – Freshly ground black pepper adds a pungent kick.
Fresh Parsley: (Optional, for garnish) – Adds a fresh, vibrant finish. Chopped for sprinkling over the cooked dish.
Lemon Wedges: (Optional, for serving) – A squeeze of lemon brightens the flavors and adds a zesty touch.

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Instructions

Preheat the Oven and Prep the Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it with olive oil. Using a large pan is crucial to ensure the vegetables and chicken roast properly without overcrowding, which can lead to steaming instead of browning.
Prepare the Vegetables: Wash and chop all your vegetables. Cut the potatoes into 1-inch cubes, broccoli into bite-sized florets, carrots into 1/2-inch thick rounds, bell pepper into 1-inch pieces, and onion into wedges or dice. Mince or press the garlic cloves. Consistent vegetable sizes will ensure even cooking.
Prepare the Garlic Butter Sauce: In a small microwave-safe bowl or saucepan, melt the butter. Once melted, add the minced garlic, dried Italian herbs, paprika, salt, and black pepper. Stir to combine all the spices and garlic into the melted butter, creating a fragrant and flavorful sauce. If using a saucepan, gently heat the garlic butter mixture over low heat for a minute or two to infuse the flavors, being careful not to burn the garlic.
Toss Vegetables with Oil and Seasoning: In a large bowl, toss the chopped potatoes, carrots, broccoli, bell pepper, and onion with olive oil, salt, and pepper. Ensure the vegetables are evenly coated with oil and seasoning. This helps them roast and brown beautifully in the oven.
Arrange Vegetables on the Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. If using a crowded pan, roast the vegetables in batches to ensure proper browning.
Prepare the Chicken: Pat the chicken thighs or breasts dry with paper towels. This helps them to brown better. If using chicken breasts, consider cutting them into even pieces of similar thickness for uniform cooking.
Season Chicken and Add to Pan: Season the chicken pieces generously with salt and pepper. Nestle the chicken pieces amongst the vegetables on the baking sheet, ensuring they are not overcrowded. You want good airflow around both the chicken and vegetables for optimal roasting.
Pour Garlic Butter Sauce Over Everything: Pour the prepared garlic butter sauce evenly over the chicken and vegetables. Try to distribute the garlic and herb mixture as evenly as possible. You can use a spoon to drizzle and ensure everything is nicely coated.
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). The roasting time may vary depending on the size of the chicken pieces and vegetables, as well as your oven.
Check for Doneness and Adjust Cooking Time: After about 25 minutes, check the chicken for doneness using a meat thermometer inserted into the thickest part. Also, check the vegetables for tenderness by piercing them with a fork. If the chicken is not yet cooked through, or the vegetables are still too firm, continue roasting for another 5-10 minutes, checking periodically.
Broil for Extra Browning (Optional): For extra browning and crispiness on the chicken and vegetables, you can broil for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning, as broiling can quickly brown or even char food.
Rest and Garnish: Once cooked through, remove the baking sheet from the oven. Let the chicken and vegetables rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh chopped parsley, if desired, and serve with lemon wedges for squeezing over, if you like a touch of brightness.
Serve and Enjoy: Serve your delicious One-Pan Garlic Butter Chicken & Veggies immediately while it’s hot and flavorful. Enjoy the minimal cleanup and the happy faces around your dinner table!

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 35g
Protein: 45g