Description
A one-pan wonder combining juicy chicken and colorful veggies tossed in a simple garlic butter sauce, perfect for busy weeknights.
Ingredients
- Chicken thighs or breasts
- Baby potatoes
- Carrots
- Bell peppers
- Garlic
- Butter
- Olive oil
- Salt
- Pepper
- Your favorite herbs
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop your veggies into bite-sized pieces.
- In a small saucepan over medium heat, melt the butter and add minced garlic; cook for about one minute.
- On a large sheet pan, toss the chicken and veggies with olive oil, salt, pepper, and garlic butter until evenly coated.
- Spread the mixture evenly and bake for 25-30 minutes or until chicken is cooked through and veggies are tender.
- Remove from oven, let cool slightly, and serve. Optionally, garnish with fresh herbs.
Notes
Don’t overcrowd the pan. Use a meat thermometer to ensure chicken is safely cooked at 165°F (75°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg