Description
Whip up a flavorful, juicy garlic butter chicken dinner in one pan! Quick cleanup, tender chicken, and rich sauce for a comforting weeknight meal.
Ingredients
Scale
- Main Stars:
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby Yukon Gold potatoes, quartered
- 3 cups fresh broccoli florets
- Flavor Powerhouses:
- 1/4 cup unsalted butter, melted
- 2 tbsp olive oil, divided
- 6–8 cloves garlic, minced (or more, I’m not judging!)
- 1/2 lemon, for squeezing
- Seasonings & Spices:
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- Fresh Finishes:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Your Pan & Produce:: First things first, get that oven preheating to 400°F (200°C). Then, grab your biggest sheet pan – seriously, bigger is better here to avoid overcrowding. Toss your chopped potatoes with a drizzle of olive oil, a pinch of salt, and pepper right on the pan. Spread them out evenly. This is where I sometimes get a little too excited and don’t give them enough space, and they end up steaming instead of roasting. Don’t be like me; give those spuds some room to breathe and get crispy!
- Sear the Chicken for Crispy Skin:: Pat those chicken thighs super dry with paper towels. Season them generously with salt, pepper, paprika, and oregano. Heat a large oven-safe skillet (cast iron is my favorite for this, hon!) over medium-high heat with a tablespoon of olive oil. Once shimmering, place the chicken thighs skin-side down. Let them sear for about 5-7 minutes until the skin is beautifully golden and crispy. This step is non-negotiable for that amazing texture, honestly. Don’t move them around too much, just let that magic happen!
- Whip Up That Garlic Butter:: While your chicken is searing, melt the butter in a small bowl. Stir in all that minced garlic – and yes, I mean ALL of it! This aroma, oh my goodness, it’s what makes this juicy garlic butter chicken dinner so incredible. I usually take a deep sniff here; it’s just heavenly. Once the chicken skin is crispy, flip them over and pour about half of that glorious garlic butter evenly over the chicken. This ensures every piece gets coated in that rich flavor.
- Combine & Roast for a Juicy Garlic Butter Chicken Dinner:: Carefully transfer the seared chicken, skin-side up, to your sheet pan with the potatoes. Drizzle the remaining garlic butter over the potatoes. Place the pan in the preheated oven. Roast for 20 minutes. This gives the chicken a head start and lets the potatoes begin to soften and caramelize. I always peek through the oven door, watching the colors deepen – it’s so satisfying!
- Add the Veggies & Finish Baking:: After 20 minutes, pull the pan out. Add your broccoli florets to the pan, tossing them gently with some of the pan juices and seasoning. Give everything a good stir to ensure your juicy garlic butter chicken dinner bakes evenly and the veggies get coated. Return the pan to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C), the potatoes are fork-tender, and the broccoli is crisp-tender. Sometimes I like my broccoli a little charred, so I’ll leave it in for an extra minute or two.
- A Squeeze of Lemon & Fresh Parsley:: Once everything is perfectly cooked, remove the pan from the oven. Squeeze fresh lemon juice all over the juicy garlic butter chicken dinner and vegetables. This brightens up all the flavors, I swear it’s a must-do! Garnish with fresh chopped parsley. The vibrant green against the golden chicken and veggies just makes it look so inviting. Serve it hot and watch everyone dig in – it’s such a simple, satisfying meal that truly hits the spot.