Description
A simple and flavorful one-tray meal with juicy chicken thighs and roasted seasonal vegetables in a rich garlic butter. Perfect for an easy weeknight dinner with restaurant-quality results and minimal cleanup.
Ingredients
4 boneless, skinless chicken thighs
1 pound baby potatoes, halved
2 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
1/2 cup unsalted butter, melted
4 cloves garlic, minced
1 teaspoon paprika (or smoked paprika or chili powder)
Salt to taste
Pepper to taste
Fresh parsley, for garnish
Instructions
Preheat oven to 400°F (200°C). Place an oven-safe sheet pan in the oven and warm for 10 minutes.
Melt the butter in a saucepan over medium heat. Add garlic and paprika and sauté for 1 minute until fragrant.
Season the chicken thighs with salt and pepper and place on the warm sheet pan.
Arrange halved potatoes and mixed vegetables on the sheet pan around the chicken.
Drizzle the garlic butter mixture evenly over the chicken and vegetables, ensuring a full coating.
Roast in the oven for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Garnish with fresh parsley before serving.
Notes
Chicken thighs can be substituted with breasts for a leaner option.
Potatoes and vegetables can be swapped out based on seasonal availability.
Ensure the chicken is fully cooked by using a meat thermometer to check the internal temperature (165°F or 74°C).
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Easy Chicken Recipes
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg