Description
A simple and delicious meal featuring succulent chicken thighs bathed in garlic butter sauce, paired with vibrant seasonal vegetables.
Ingredients
Scale
- 1.5 lbs Chicken Thighs
- 1 stick Butter
- 4 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 2 Carrots, chopped
- 2 Bell Peppers, chopped
- 1 Zucchini, chopped
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tbsp Lemon Juice (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Chop your veggies into bite-sized pieces for even cooking.
- In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for about 1-2 minutes until fragrant.
- Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika.
- Line a large baking sheet with parchment paper and arrange the chicken thighs in the center, scattering the veggies around them.
- Drizzle everything with the garlic butter sauce and coat evenly.
- Pop the sheet pan into the oven and roast for 25-30 minutes, until the chicken is cooked through and the veggies are tender.
- Once cooked, remove from the oven and toss everything. Squeeze lemon juice over before serving.
Notes
You can customize the recipe with your favorite vegetables or protein. Always ensure to pat the chicken dry for crispier skin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: garlic butter chicken, sheet pan dinner, easy chicken recipe, one pan meal, quick dinner