One-Pan Garlic Butter Chicken Dinner
This easy one-pan recipe features tender chicken thighs and roasted vegetables coated in a flavorful garlic butter sauce, perfect for a weeknight dinner.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Small bowl
- Large bowl
Ingredients
Main Ingredients
- 2 Chicken Thighs boneless, skinless (about 6-8 oz each)
- 1 cup Baby Potatoes halved or quartered
- 1 cup Broccoli Florets fresh or frozen
Garlic Butter Sauce
- 3 tablespoons Butter melted
- 4-5 Garlic cloves, minced
- 1 teaspoon Dried Herbs Italian seasoning or a mix of dried oregano, thyme, and rosemary
- Salt & Pepper To taste
Garnish
- Fresh Parsley optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together the melted butter, minced garlic, dried herbs, salt, and pepper to create the garlic butter mixture.
- Pat the chicken thighs dry and season lightly with salt and pepper.
Combine and Coat
- In a large bowl, combine the halved potatoes and broccoli florets, pouring about half of the garlic butter mixture over them and tossing to coat.
- Add chicken thighs to the same bowl and pour the remaining garlic butter mixture over them, ensuring full coating.
Bake and Serve
- Spread the coated chicken and vegetables in a single layer on the prepared baking sheet, ensuring space between each piece.
- Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp. You can flip the chicken and stir the veggies halfway through for even browning.
- Garnish with fresh parsley if desired and serve hot.
Notes
For crispier vegetables, ensure they are spread in a single layer without overcrowding the baking sheet. If you prefer a stronger garlic flavor, you can add an extra clove to the butter mixture.