Description
Tender chicken thighs with roasted vegetables and baby potatoes, all drizzled with fragrant garlic butter, making it a perfect one-pan meal for busy weeknights.
Ingredients
Scale
- 4 chicken thighs
- 2 cups baby potatoes, halved
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a small saucepan and sauté the minced garlic until fragrant, about 1 minute.
- Place the chicken thighs and veggies on a sheet pan in a single layer.
- Drizzle the garlic butter over the chicken and veggies, and season with salt, pepper, thyme, and rosemary.
- Toss the ingredients to coat evenly.
- Spread in a single layer and bake for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
- Serve warm and enjoy your meal!
Notes
This dish can be customized by adding lemon juice or fresh herbs. Serve with crusty bread or a fresh garden salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg