Description
This dish combines tender chicken with a medley of roasted vegetables, all drenched in a rich garlic butter sauce, making it perfect for busy weeknights or gatherings.
Ingredients
- 4 chicken thighs or breasts
- 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 dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a small saucepan over low heat. Add the minced garlic, thyme, paprika, salt, and pepper. Stir to combine.
- Arrange the chicken, potatoes, and mixed veggies on a large sheet pan.
- Drizzle the garlic butter mixture over everything, ensuring all pieces are coated.
- Bake for 25-30 minutes, or until the chicken is cooked through and potatoes are tender and crispy.
- Garnish with fresh parsley and serve hot.
Notes
For perfect results, always check the internal temperature of the chicken. Adjust cooking times based on the cut of meat and size of vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American