Name: One-Pan Garlic Butter Chicken
Ingredients: Chicken Thighs (Bone-in, Skin-on): 8-10 pieces. Using bone-in, skin-on thighs ensures maximum flavor and juiciness as they are more forgiving and remain tender during roasting. The skin crisps up beautifully in the oven, adding a delightful textural contrast. You can also use bone-in, skin-on chicken breasts, but thighs are generally more flavorful and less prone to drying out.; Baby Potatoes: 1.5 lbs, halved or quartered if large. Baby potatoes are fantastic for one-pan dishes because they cook relatively quickly and their thin skins don’t need peeling. Halving or quartering them ensures they cook through evenly and become tender and slightly crispy on the edges. You can use red potatoes, Yukon gold, or even fingerling potatoes.; Broccoli Florets: 1 large head, cut into florets. Broccoli adds a vibrant green color and a healthy dose of vegetables to the dish. Roasting broccoli brings out its natural sweetness and gives it a lovely slightly charred and crispy texture. Ensure the florets are roughly the same size for even cooking.; Garlic: 8-10 cloves, minced. Fresh garlic is the heart of this recipe, providing that signature pungent and aromatic flavor. Minced garlic infuses the butter sauce and the entire dish with its deliciousness. Don’t skimp on the garlic!; Butter: ½ cup (1 stick), unsalted. Butter is the key to the rich, decadent sauce that coats the chicken and vegetables. Unsalted butter allows you to control the saltiness of the dish and ensures the flavors are balanced. The butter melts and combines with the garlic and herbs to create a luscious sauce.; Fresh Lemon Juice: 2 tablespoons. Lemon juice adds a bright, zesty acidity that cuts through the richness of the butter and garlic, balancing the flavors and adding a refreshing touch. Freshly squeezed lemon juice is always preferred for the best flavor.; Fresh Herbs (Parsley, Thyme, Rosemary): 2 tablespoons, chopped mix. A blend of fresh herbs elevates the dish with aromatic complexity and herbaceous notes. Parsley adds freshness, thyme provides earthy notes, and rosemary offers a piney, fragrant aroma. You can use your favorite combination or just one or two of these herbs. Fresh herbs are significantly more flavorful than dried herbs in this recipe.; Dried Oregano: 1 teaspoon. Dried oregano adds a warm, slightly peppery flavor that complements the garlic and other herbs. It provides a deeper, more robust herbal note compared to fresh herbs.; Red Pepper Flakes (Optional): ¼ teaspoon. A pinch of red pepper flakes adds a subtle hint of heat that enhances the overall flavor without making the dish overly spicy. It provides a pleasant warmth and complexity. Omit if you prefer a completely mild dish.; Salt and Black Pepper: To taste. Salt and pepper are essential for seasoning and enhancing the flavors of all the ingredients. Season generously to ensure the chicken and vegetables are well-flavored. Freshly ground black pepper is always recommended for its superior aroma and taste.

Ingredients

This recipe is all about fresh, flavorful ingredients working together in perfect harmony. Here’s what you’ll need to create this culinary masterpiece:

Chicken Thighs (Bone-in, Skin-on): 8-10 pieces. Using bone-in, skin-on thighs ensures maximum flavor and juiciness as they are more forgiving and remain tender during roasting. The skin crisps up beautifully in the oven, adding a delightful textural contrast. You can also use bone-in, skin-on chicken breasts, but thighs are generally more flavorful and less prone to drying out.
Baby Potatoes: 1.5 lbs, halved or quartered if large. Baby potatoes are fantastic for one-pan dishes because they cook relatively quickly and their thin skins don’t need peeling. Halving or quartering them ensures they cook through evenly and become tender and slightly crispy on the edges. You can use red potatoes, Yukon gold, or even fingerling potatoes.
Broccoli Florets: 1 large head, cut into florets. Broccoli adds a vibrant green color and a healthy dose of vegetables to the dish. Roasting broccoli brings out its natural sweetness and gives it a lovely slightly charred and crispy texture. Ensure the florets are roughly the same size for even cooking.
Garlic: 8-10 cloves, minced. Fresh garlic is the heart of this recipe, providing that signature pungent and aromatic flavor. Minced garlic infuses the butter sauce and the entire dish with its deliciousness. Don’t skimp on the garlic!
Butter: ½ cup (1 stick), unsalted. Butter is the key to the rich, decadent sauce that coats the chicken and vegetables. Unsalted butter allows you to control the saltiness of the dish and ensures the flavors are balanced. The butter melts and combines with the garlic and herbs to create a luscious sauce.
Fresh Lemon Juice: 2 tablespoons. Lemon juice adds a bright, zesty acidity that cuts through the richness of the butter and garlic, balancing the flavors and adding a refreshing touch. Freshly squeezed lemon juice is always preferred for the best flavor.
Fresh Herbs (Parsley, Thyme, Rosemary): 2 tablespoons, chopped mix. A blend of fresh herbs elevates the dish with aromatic complexity and herbaceous notes. Parsley adds freshness, thyme provides earthy notes, and rosemary offers a piney, fragrant aroma. You can use your favorite combination or just one or two of these herbs. Fresh herbs are significantly more flavorful than dried herbs in this recipe.
Dried Oregano: 1 teaspoon. Dried oregano adds a warm, slightly peppery flavor that complements the garlic and other herbs. It provides a deeper, more robust herbal note compared to fresh herbs.
Red Pepper Flakes (Optional): ¼ teaspoon. A pinch of red pepper flakes adds a subtle hint of heat that enhances the overall flavor without making the dish overly spicy. It provides a pleasant warmth and complexity. Omit if you prefer a completely mild dish.
Salt and Black Pepper: To taste. Salt and pepper are essential for seasoning and enhancing the flavors of all the ingredients. Season generously to ensure the chicken and vegetables are well-flavored. Freshly ground black pepper is always recommended for its superior aroma and taste.

Cook Mode Prevent your screen from going dark

Instructions

This recipe is designed for simplicity and deliciousness. Follow these easy steps to create a flavorful and satisfying meal:

Preheat Your Oven and Prep the Pan: Preheat your oven to 400°F (200°C). This high temperature is ideal for roasting chicken and vegetables, ensuring they cook through and develop a beautiful golden-brown color. Line a large baking sheet with parchment paper for easy cleanup. Parchment paper prevents sticking and makes washing the pan a breeze. Alternatively, you can use foil, but parchment paper is generally preferred for non-stick properties.
Prepare the Vegetables: Wash and halve or quarter the baby potatoes, depending on their size. If they are very small, you can leave them whole. Cut the broccoli head into medium-sized florets, ensuring they are roughly the same size for even cooking. Place the potatoes and broccoli florets in a large bowl. Toss them with about 1 tablespoon of olive oil, salt, and pepper. Olive oil helps the vegetables roast and become tender and slightly crispy. Seasoning at this stage ensures the vegetables are flavorful from the inside out. Spread the vegetables in a single layer on the prepared baking sheet. Make sure they are not overcrowded, as overcrowding can lead to steaming instead of roasting. If necessary, use two baking sheets to ensure even roasting.
Prepare the Chicken: Pat the chicken thighs dry with paper towels. This step is crucial for achieving crispy skin. Excess moisture on the chicken skin will prevent it from browning properly. Season the chicken generously on both sides with salt, pepper, and dried oregano. Don’t be shy with the seasoning – it’s essential for flavorful chicken. Place the seasoned chicken thighs on top of the vegetables on the baking sheet, nestling them amongst the potatoes and broccoli.
Make the Garlic Butter Sauce: In a small saucepan or microwave-safe bowl, melt the butter. Melting the butter first allows the garlic to infuse it beautifully. Once melted, add the minced garlic and red pepper flakes (if using). Cook over low heat for about 1-2 minutes, or microwave for 30 seconds, until the garlic is fragrant but not browned. Be careful not to burn the garlic, as it can become bitter. Remove from heat and stir in the fresh lemon juice and chopped fresh herbs (parsley, thyme, rosemary). The lemon juice adds brightness, and the fresh herbs bring aromatic complexity to the sauce.
Pour the Sauce Over Everything: Drizzle the garlic butter sauce evenly over the chicken and vegetables on the baking sheet. Ensure everything is nicely coated with the flavorful sauce. The sauce will not only flavor the chicken and vegetables but also create a delicious pan sauce as it cooks.
Roast to Perfection: Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the internal temperature of the chicken at the thickest part to ensure it is fully cooked and safe to eat. The chicken should be golden brown and the juices should run clear when pierced with a fork. The vegetables should be tender and slightly caramelized.
Rest and Serve: Once cooked, remove the baking sheet from the oven and let the chicken and vegetables rest for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful final product. Garnish with extra fresh parsley or lemon wedges, if desired, for added freshness and visual appeal. Serve immediately and enjoy your delicious One-Pan Garlic Butter Chicken!

Nutrition

Serving Size: one normal portion
Calories: 650
Fat: 45
Carbohydrates: 30g
Protein: 50