Enpan hvitløk smør kylling med grønnsaker og poteter

One-Pan Garlic Butter Chicken with Veggies and Potatoes

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Calories

480

Cuisine

American

Category

Main Course

When life gets busy and time is short, a reliable, nourishing, and easy dinner is a lifesaver — and this One-Pan Garlic Butter Chicken checks every box. With juicy, herb-seasoned chicken thighs, golden baby potatoes, and roasted seasonal veggies, it’s a flavourful and satisfying meal made with minimal effort. 


The key is in the balance of bold garlic butter, caramelised roasting, and a quick broil for that irresistible finish.


This dish is perfect for weeknights, family dinners, or meal prepping for the week. It requires just one baking sheet, basic pantry ingredients, and zero fuss. And it’s endlessly adaptable — swap in whatever veggies you have on hand or use chicken breasts instead of thighs. 


Whether you’re feeding picky kids or cooking just for yourself, this easy dinner delivers hearty comfort, balanced nutrition, and most importantly — no pile of dishes waiting at the end.

One-Pan Garlic Butter Chicken with Veggies and Potatoes

Ingredients

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    • 4 boneless, skinless chicken thighs (or breasts)

    • 2 tablespoons olive oil

    • 2 tablespoons unsalted butter

    • 3 cloves garlic, minced

    • 1 teaspoon dried Italian herbs (or a mix of thyme, basil, and oregano)

    • Salt and pepper, to taste

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    • 1 pound baby potatoes, halved

    • 1 red bell pepper, sliced

    • 1 zucchini, sliced

    • 1 red onion, cut into wedges

    • 1 tablespoon olive oil

    • Salt and pepper, to taste

    Directions

    1. Preheat the oven to 400°F (200°C).

    2. In a large mixing bowl, toss the halved potatoes with 1 tablespoon olive oil, salt, and pepper. Spread onto one side of a large baking sheet.

    3. In the same bowl, toss the bell pepper, zucchini, and red onion with another drizzle of olive oil and a pinch of salt and pepper. Set aside.

    4. Season the chicken thighs with salt, pepper, garlic, and Italian herbs.

    5. Heat a skillet over medium-high heat. Add olive oil and sear chicken for 2 minutes per side to create a golden crust (it doesn’t need to be fully cooked).

    6. Transfer chicken to the baking sheet alongside the potatoes. Scatter the other veggies around the chicken.

    7. Dot the butter across the top and bake for 20–25 minutes, or until the chicken is cooked through (165°F internal temperature) and the potatoes are tender.

    8. Broil for 2–3 minutes at the end for a crispy finish, if desired. Serve warm.

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    Tips for å gjøre enkle middager til en lek

    1. Bruk forhåndsskårne grønnsaker eller frossen grønnsaker for å spare preptid.

    2. Linje av brettet ditt med pergament for enklere opprydding.

    3. Mariner kylling fremover for ekstra smak og ømhet.

    4. La alltid kjøtt hvile i 5 minutter etter baking for å holde deg saftig.

    5. Bruk et kjøtttermometer for å unngå overkokende kylling.

    6. Prøv søtpoteter, gulrøtter eller brokkoli hvis du ikke har courgette.

    7. Ikke hopp over broil-trinnet-det legger til den skarpheten i restaurantstil.

    8. Dobbelt oppskriften og bruk rester i innpakning eller salater.

    9. Bytt urter for å matche kjøkkenet ditt: spisskummen for Midtøsten, rosmarin for europeisk.

    10. Server med crusty brød eller en klem med sitron for å lysne smaker.

     

    Server det med forslag

    • En side av quinoa eller couscous

    • Crusty håndverksbrød eller hvitløks toast

    • En skarp grønn salat med vinaigrette

    • Stekt asparges eller grønne bønner

    • Et glass hvitvin eller sitronvann

    • Yoghurt dukkert eller tzatziki saus

    • Moste søtpoteter for variasjon

    • Varm pita og hummus

    • Herby Rice Pilaf

    • Enkel agurk-tomat salat

     

    Vanlige spørsmål

    Spørsmål: Kan jeg bruke kyllingbryst i stedet for lår?
    EN: Ja, bare reduser koketiden med 5 minutter for å unngå å tørke ut.

    Spørsmål: Er denne fatet fryservennlige?
    EN: Det er best fersk, men du kan fryse den kokte kyllingen og oppvarmingen etter behov.

    Spørsmål: Kan jeg gjøre dette meierifritt?
    EN: Ja-erstatte smør med olivenolje eller et plantebasert alternativ.

    Spørsmål: Hvordan gjør jeg det vegetarianer?
    EN: Bytt ut kylling med tofu eller halloumi og følg den samme metoden.

    Spørsmål: Kan jeg forberede dette fremover?
    EN: Absolutt - krydre alt og lagre i kjøleskapet, og stek deretter når det er klart.

    Spørsmål: Hvilke grønnsaker kan jeg bytte inn?
    EN: Prøv brokkoli, blomkål, sopp, søtpoteter eller grønne bønner.

    Spørsmål: Kan jeg lufte denne oppskriften?
    EN: Ja - Luft stek kyllingen ved 200 ° C (400 ° F) i 15–18 minutter og stekt veg hver for seg.

    Spørsmål: Hva er den beste måten å varme opp rester på?
    EN: Ovn eller luftfriere i 10 minutter ved 180 ° C (350 ° F) for å opprettholde skarphet.

    Spørsmål: Må jeg snu kyllingen mens jeg baker?
    EN: Ja, snu halvveis for til og med bruning.

    Spørsmål: Hvordan kan jeg gjøre det Spicier?
    EN: Tilsett rød pepperflak eller cayenne i hvitløkssmør for et spark.

    Chef's Recommendation

    "A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
    Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

    Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

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