Description
This easy one-pan dinner combines tender roasted chicken with colorful vegetables, all coated in a rich garlic butter sauce for a comforting, satisfying meal.
Ingredients
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1 ½ pounds (680 g) boneless, skinless chicken thighs or chicken breasts
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3 cups (450 g) baby potatoes, halved
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2 cups (300 g) broccoli florets
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1 cup (150 g) carrots, sliced
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1 medium red bell pepper, sliced
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4 tablespoons (56 g) unsalted butter, melted
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1 tablespoon olive oil (15 ml)
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5 cloves garlic, minced
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1 teaspoon salt (5 g)
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½ teaspoon black pepper (2 g)
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1 teaspoon paprika (3 g)
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1 teaspoon dried Italian seasoning (2 g)
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½ teaspoon onion powder (1 g)
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1 tablespoon fresh parsley, chopped (optional)
Instructions
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Preheat oven to 400°F (200°C) and prepare a large sheet pan.
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Mix melted butter, olive oil, garlic, salt, pepper, paprika, Italian seasoning, and onion powder.
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Arrange chicken and vegetables on the sheet pan.
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Pour garlic butter mixture over everything and toss to coat.
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Roast for 35–40 minutes until chicken is cooked through and vegetables are tender.
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Garnish with parsley and serve warm.
Notes
Cut vegetables evenly for consistent cooking. Adjust seasoning to taste and feel free to substitute vegetables based on preference or season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes