Ingredients
Scale
- 4 chicken thighs or breasts
- 3 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, combine melted butter, minced garlic, thyme, paprika, salt, and pepper.
- Place chicken and chopped vegetables on a baking sheet lined with parchment paper.
- Brush chicken and vegetables generously with garlic butter mixture.
- Bake for 25-30 minutes until chicken is cooked through and vegetables are tender.
Optional: broil for 2-3 minutes for extra crispiness. - Garnish with fresh parsley before serving.
Notes
- You can swap vegetables based on seasonality or preference.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Serve with rice or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: GLUTEN-FREE
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 125mg