Description
A delightful weeknight sheet pan meal featuring tender chicken, vibrant vegetables, and aromatic garlic butter, all cooked for easy cleanup.
Ingredients
- 4 chicken thighs or breasts
- 2 cups baby potatoes, halved
- 2 cups mixed vegetables (e.g., bell peppers, carrots, and broccoli)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the melted butter, minced garlic, paprika, salt, and pepper.
- On a large sheet pan, arrange the chicken thighs or breasts, halved baby potatoes, and mixed vegetables.
- Drizzle the garlic butter mixture over the chicken and veggies, tossing to coat everything evenly.
- Bake for about 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
For an extra crispy texture, broil the dish for 2-3 minutes at the end. Leftovers can be stored in an airtight container for up to 3 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American