Description
A quick and easy weeknight meal featuring chicken, crispy potatoes, and mixed vegetables all roasted together in a delicious garlic butter sauce.
Ingredients
Scale
- 4 chicken thighs or breasts (bone-in thighs recommended)
- 3 tablespoons garlic butter, melted (or 2 tbsp melted butter + 1 tbsp minced garlic)
- 4 medium potatoes, cut into wedges (Yukon Gold or red potatoes)
- 2 cups assorted vegetables (bell peppers, broccoli, and carrots)
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or thyme)
Instructions
- Preheat the oven to 400°F (200°C) and position a rack in the middle.
- Melt the garlic butter in a small bowl.
- Cut potatoes into uniform wedges and chop vegetables into bite-sized pieces.
- Place chicken, potatoes, and veggies in a large bowl. Pour over the melted garlic butter and toss until everything is coated.
- Season generously with salt and pepper and spread in a single layer on a sheet pan.
- Roast for 25–30 minutes, turning potatoes once if needed, until the chicken reaches 165°F (74°C) and the potatoes are tender and browned.
- Garnish with fresh herbs and serve immediately.
Notes
You can substitute olive oil for garlic butter for a lighter option. Sweet potatoes can replace regular potatoes. For a slow-cooked option, adjust liquid based on similar recipes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: sheet-pan, garlic butter, chicken, easy dinner, weeknight meals