This one-pan meal is totally delicious! Juicy chicken thighs, crisp and flavorful veggies, coated in an irresistible garlic butter sauce. One pan chicken and veggies is a straightforward meal the entire family will love!
🍽️ What Makes This Recipe So Good
- One pan sheet meals are certainly one of my favorite meals to make. Everything is completed in a single pan, which suggests less clean-up. There’s no complicated steps involved, just place the whole lot on the baking sheet and let the oven do the work!
- It’s ready very quickly in any respect! There’s hardly any prep work involved, and it takes just just a little over half-hour within the oven. It’s the proper meal for busy weeknights, or as a stress-free meal for serving company.
- The flavors on this one pan chicken and veggies meal are truly irresistible! From the garlic butter sauce, to the caramelized flavors from oven roasting, there’s no shortage of delicious flavor here.
👩🏼🍳 Chef’s Tips
- Try to not overcrowd the baking sheet! The veggies might be close, but should you pack them too closely together, they won’t cook as evenly.
- One pan chicken and veggies is a completely customizable meal! You can add nearly any veggies into this dish, Brussels sprouts, squash, zucchini, sweet potatoes…whatever you have got available! Just keep watch over the veggies, adjusting the cook time as needed.
- You can use any sort of chicken on this meal! As at all times, I like to recommend using an internal thermometer to make sure chicken is fully cooked. For breasts, roast until the interior temperature reaches 165°. For drumsticks, roast until the temperature reaches 175°.
🥕 More Easy Meals We Love
One Pan Chicken and Veggies
Juicy, tender chicken thighs and fresh veggies, coated in an irresistible garlic butter sauce. It’s a straightforward and foolproof meal the entire family will love!
Equipment
-
Oven
-
running water
-
Paper towels
-
large mixing bowl
-
vegetable brush optional
-
Cutting board
-
Sharp knife
-
Large wood spoon
-
large sheet pan roughly 18″ x 13″
-
Medium microwave-safe bowl
-
whisk
-
Spoon
-
internal meat thermometer
-
Aluminum Foil
-
Tongs
Instructions
For the Vegetables
-
Rinse 12 ounces chopped broccoli florets under running water and drain well. Pat florets dry with paper towels then add florets to large mixing bowl and put aside.
-
Rinse 12 ounces peeled baby carrots under running water and drain well. Pat carrots dry with paper towels then add to large mixing bowl with broccoli. Set aside.
-
Rinse 1 pound red potatoes under running water, scrubbing gently to remove all surface dirt. Once potatoes have been rinsed, dry potatoes well with paper towels, then place potatoes on cutting board. Cut potatoes into 1-inch cubes, then add potatoes to bowl with broccoli and carrots.
-
Peel 1 medium red onion and discard papery skin. Slice onion in half, then chop each half into ½-inch long pieces. Add chopped red onion to bowl with broccoli, carrots, and potatoes.
-
Add 2 tablespoons neutral-flavored oil, saltand freshly cracked black pepper to bowl, then toss all ingredients together until vegetables are well-coated in oil and seasonings. Set bowl aside.
For the Chicken
-
Place 2 ½ kilos bone-in, skin-on chicken thighs on cutting board. Pat each chicken thigh completely dry on all sides with paper towels.
-
Season each chicken thigh generously with salt and freshly cracked black pepperthen flip chicken thighs over and repeat. Set cutting board aside.
For the One-Pan Chicken & Vegetables
-
Transfer vegetables to sheet pan and spread vegetables out into single, even layer, covering entire pan.
-
Place chicken thighs skin-side up on top of bed of vegetables. Arrange chicken thighs as needed to attenuate overlap.
-
Place ½ cup unsalted butter in microwave-safe bowl and place bowl in microwave. Microwave butter in 30-second bursts, stirring well after each burst, until butter is melted but not boiling. Carefully remove bowl of melted butter from microwave.
-
Add 6 cloves garlic, ½ teaspoon garlic powderand 1 pinch salt to melted butter. Stir ingredients together until fully incorporated.
-
Spoon roughly 50% of garlic butter sauce over chicken thighs, covering each chicken thigh evenly. If needed, depending on size of chicken thighs, use as much as 25% more garlic butter sauce to cover chicken thighs. Reserve remaining garlic butter sauce.
-
Place sheet pan in preheated oven. Roast chicken thighs and vegetables quarter-hour. After quarter-hour, fastidiously rotate sheet pan, then roast chicken and vegetables quarter-hour more.
-
After half-hour total, insert internal meat thermometer into thickest area of chicken thighs to gauge doneness. If needed, return sheet pan to oven and roast chicken 5 minutes more, or until internal temperature reaches roughly 170° Fahrenheit. Be careful to not overcook vegetables.
-
Once goal internal temperature range is reached, fastidiously remove sheet pan from oven. Tent aluminum foil loosely over sheet pan to cover and put aside. Let chicken and vegetables rest, covered, 5 minutes.
To Serve
-
After 5 minutes, remove aluminum foil and discard. Drizzle remaining garlic butter sauce over chicken thighs, then transfer chicken thighs to serving platter or plates.
-
Season vegetables with additional salt and freshly cracked black pepper if desired, then toss vegetables in excess garlic butter sauce and pan juices.
-
Once vegetables are well-coated, transfer. vegetables to serving platter or plates and serve immediately.
Notes
- Chicken Thighs: Use chicken thighs which can be roughly the identical size and thickness so that they all cook at the identical speed.
- Butter: If using a salted butter, omit the pinch of salt from the garlic butter sauce to maintain it from being too salty. You can add salt right before serving if obligatory.
- Cook Time: Exact times will vary depending on quite a few aspects. Use a meat thermometer to gauge how done the chicken is so that you don’t under- or over-cook it.
- Chicken Temperature: Chicken thighs needs to be at the very least 165° Fahrenheit internally for food-safety purposes, however the meat is juiciest and most tender between 175°-195° Fahrenheit.
- Make it Dairy Free: Use a dairy-free butter for the garlic butter sauce.
- Make it Paleo/Whole30: Use ghee as a substitute of butter within the garlic butter sauce.
Nutrition Information
Serving Size: 1serving, Calories: 637kcal, Protein: 30g, Fat: 47g, Saturated Fat: 18g, Trans Fat: 1g, Cholesterol: 198mg, Sodium: 211mg, Potassium: 1048mg, Total Carbs: 25g, Fiber: 5g, Sugar: 6g, Net Carbs: 20g, Vitamin A: 8776IU, Vitamin C: 62mg, Calcium: 82mg, Iron: 3mg
Meet Sam Guarnieri
Reader Interactions
This site uses Akismet to scale back spam. Learn how your comment data is processed.
