Garlic Butter Chicken & Veggie Medley

$- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), sliced - 1 medium red onion, sliced - 4 cloves garlic, minced - 1/2 cup unsalted butter, melted - 1 tablespoon fresh rosemary, minced - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste - 1 teaspoon paprika - 1 teaspoon lemon zest - Prep time: 10 minutes - Total time: 40 minutes - Servings: 4 Using fresh and simple ingredients makes this dish shine. The chicken thighs give great taste and stay juicy. Broccoli, cherry tomatoes, bell peppers, and onions add color and nutrition. You have a mix of flavors and textures that create a tasty meal. The garlic butter adds a rich touch. It combines garlic, creamy butter, and fresh herbs. The lemon zest gives a bright kick that enhances the dish. You will love how this mix brings out the best in the chicken and veggies. This recipe is quick to prepare. In just 10 minutes, you can get everything ready. With a total time of 40 minutes, you will have a warm meal for four. You can enjoy it fresh out of the oven or save it for later. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Line a large sheet pan with parchment paper. - In a bowl, combine melted butter, minced garlic, rosemary, parsley, paprika, lemon zest, salt, and pepper. - Mix well until smooth and creamy. - Place chicken in the center of the sheet pan. - Toss the broccoli florets, cherry tomatoes, bell pepper slices, and red onion in half of the garlic butter mixture. - Arrange the seasoned vegetables around the chicken evenly. - Drizzle the remaining garlic butter over the chicken and veggies. - Bake for 25-30 minutes until chicken reaches 165°F (75°C) and veggies are tender. Using fresh herbs makes a big difference. Fresh rosemary and parsley add great taste. You can also adjust the salt and pepper to fit your taste. If you like it spicy, add more paprika. Make sure you do not overcrowd the sheet pan. This way, the vegetables cook evenly. If you want a crispier texture, you can broil the dish for a few minutes after baking. This step gives a nice crunch to the veggies and chicken. Serving the dish on a large platter is a great idea. It looks nice and makes it feel special. You can garnish the meal with extra parsley and a sprinkle of lemon zest. This adds color and makes it more inviting. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your dish significantly. Always choose the freshest produce for the best results. Don’t Overcrowd the Pan: Make sure to space the chicken and vegetables out on the sheet pan. This allows for even cooking and helps to achieve a nice caramelization. Rest the Chicken: Let the chicken rest for a few minutes after baking. This helps the juices redistribute, resulting in a more tender and flavorful bite. Customize Your Veggies: Feel free to swap out the vegetables based on your preference or what you have on hand. Zucchini, asparagus, or green beans all work well! {{image_2}} You can easily change the protein in this dish. Swap chicken thighs for chicken breasts or drumsticks. Both options work well and keep the meal tasty. If you want a lighter choice, use shrimp or tofu. Shrimp cooks fast and adds a nice touch. Tofu works great for a vegetarian option. Just make sure to press it first to remove excess water. Feel free to switch up the veggies based on what you like. Incorporate seasonal vegetables like zucchini or asparagus for fresh flavors. These add color and nutrients. You can also consider frozen vegetable mixes. They save time and still taste good. Just toss them in with the chicken and garlic butter. Want to spice things up? Add red pepper flakes for heat. This small change can make a big difference in flavor. You can also substitute lemon zest with lime zest. The lime will give the dish a fun twist. Experimenting with these flavors can lead to new favorites! You can store leftovers in an airtight container. Keep them in the fridge for up to 3 days. When you want to eat them, reheat in the oven or microwave. This keeps the chicken and veggies tasty. Let the dish cool down before freezing. You can freeze it for up to 2 months. When ready to eat, thaw it in the fridge overnight. This makes reheating easier and ensures good flavor. Serve this meal with rice or quinoa for a filling option. Crusty bread also pairs well and soaks up the garlic butter. For a fresh touch, add a salad. This makes your meal balanced and colorful. Bake for 25-30 minutes or until the internal temperature reaches 165°F (75°C). This ensures the chicken is safe to eat and juicy. Use a meat thermometer for best results. Check the thickest part of the thigh to confirm it's done. It’s recommended to use thawed chicken for even cooking. Frozen chicken can cook unevenly. This may lead to parts being undercooked while others overcook. Thaw your chicken in the fridge overnight or use the defrost setting on your microwave. Pair with sides like mashed potatoes, rice, or steamed vegetables for a full meal. These sides balance the rich flavors. You can also try a fresh salad or crusty bread. They add freshness and texture, making the meal more enjoyable. In this post, we covered how to make a tasty sheet pan garlic butter chicken. We looked at simple ingredients like chicken, vegetables, and a rich garlic butter mix. I shared step-by-step cooking tips, variations, and storage info to make it easy for you. Remember, fresh herbs can boost flavors, and serving options can enhance your meal. This dish is not just easy; it’s also fun to customize. Enjoy making this recipe your own!$

Garlic Butter Chicken & Veggie Medley

A delicious and easy one-pan meal featuring chicken thighs and a medley of colorful vegetables, all coated in a flavorful garlic butter sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
2 cups broccoli florets
1 cup cherry tomatoes, halved
1 piece bell pepper, sliced
1 medium red onion, sliced
4 cloves garlic, minced
0.5 cup unsalted butter, melted
1 tablespoon fresh rosemary, minced
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1 teaspoon lemon zest
to taste salt and pepper

Instructions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a small bowl, combine melted butter, minced garlic, rosemary, parsley, paprika, lemon zest, salt, and pepper. Mix well.
Place the chicken thighs in the center of the prepared sheet pan, making sure they are spaced evenly apart.
In a mixing bowl, toss the broccoli florets, cherry tomatoes, bell pepper slices, and red onion with half of the garlic butter mixture until well coated.
Arrange the seasoned vegetables around the chicken thighs on the sheet pan, ensuring they aren't overcrowded.
Drizzle the remaining garlic butter mixture over the chicken and veggies for extra flavor.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 75°C) and the vegetables are tender.
Once done, remove from the oven and let it rest for a few minutes before serving.

Notes

Serve the garlic butter chicken and veggies on a large platter for a family-style meal. Garnish with extra fresh parsley and a sprinkle of lemon zest for a vibrant touch.

Keyword chicken, garlic butter, one-pan meal, vegetables