Description
A simple roast of chicken, halved baby potatoes, and mixed vegetables, all glazed in warm garlic butter — perfect for busy weeknights or casual family meals.
Ingredients
Scale
- 4 chicken thighs or breasts
- 1 lb 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
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small saucepan over low heat, melt the butter and stir in the minced garlic until fragrant (about 1–2 minutes). Remove from heat.
- In a large bowl, combine the chicken, halved baby potatoes, and mixed vegetables.
- Pour the garlic butter over the chicken and veggies. Sprinkle the salt, black pepper, and paprika over everything and toss well to coat.
- Spread the mixture evenly on a large baking sheet in a single layer, leaving space between pieces for browning.
- Drizzle the olive oil over the pan and roast for 25–30 minutes, or until the chicken reaches 165°F and the vegetables are tender and slightly caramelized.
- Garnish with chopped fresh parsley if desired, and serve hot.
Notes
For dairy-free, replace butter with an equal amount of olive oil and add extra garlic for flavor. Leftovers can be stored in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg