Description
A comforting sheet pan dinner featuring garlic butter chicken thighs and mixed vegetables, perfect for busy weeknights.
Ingredients
Scale
- 4 chicken thighs
- 2 cups baby potatoes, halved
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried herbs (e.g., thyme, rosemary, or Italian seasoning)
Instructions
- Preheat the oven to 400°F (200°C).
- Melt the butter in a small saucepan over low heat, then add garlic, salt, pepper, paprika, and herbs; stir well.
- Combine the chicken thighs, halved baby potatoes, and mixed vegetables in a large mixing bowl.
- Pour the garlic butter mixture over the chicken and veggies; toss until well coated.
- Spread the chicken and veggies evenly on a large baking sheet.
- Bake for 25-30 minutes, or until the chicken is cooked through and potatoes are tender.
- Serve hot and enjoy!
Notes
For extra flavor, marinate the chicken in the garlic butter mixture a few hours before baking. Customize with your favorite vegetables and toppings!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 120mg