Q: Can I use chicken breasts instead of thighs?

A: Yes, just reduce cooking time by 5 minutes to avoid drying out.

Q: Is this dish freezer-friendly?

A: It’s best fresh, but you can freeze the cooked chicken and reheat as needed.

Q: Can I make this dairy-free?

A: Yes — substitute butter with olive oil or a plant-based alternative.

Q: How do I make it vegetarian?

A: Replace chicken with tofu or halloumi and follow the same method.

Q: Can I prep this ahead?

A: Absolutely — season everything and store in the fridge, then bake when ready.

Q: What veggies can I swap in?

A: Try broccoli, cauliflower, mushrooms, sweet potatoes, or green beans.

Q: Can I air-fry this recipe?

A: Yes — air fry the chicken at 200°C (400°F) for 15–18 minutes and roast veg separately.

Q: What’s the best way to reheat leftovers?

A: Oven or air fryer for 10 minutes at 180°C (350°F) to maintain crispness.

Q: Do I need to flip the chicken while baking?

A: Yes, flip halfway through for even browning.

Q: How can I make it spicier?

A: Add red pepper flakes or cayenne to the garlic butter for a kick.

En-pan hvidløgsmørkylling med grøntsager og kartofler

One-Pan Garlic Butter Chicken with Veggies and Potatoes

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Calories

480

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.

Image of One-Pan Garlic Butter Chicken with Veggies and Potatoes

Ingredients

For the chicken

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

For the vegetables

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

Preheat the oven to 400°F (200°C).
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.
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.
Season the chicken thighs with salt, pepper, garlic, and Italian herbs.
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).
Transfer chicken to the baking sheet alongside the potatoes. Scatter the other veggies around the chicken.
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.
Broil for 2–3 minutes at the end for a crispy finish, if desired. Serve warm.

Nutrition

Serving Size: 1
per serving: Calories; 480

Amount/Serving % Daily Value

Fat: 25 grams; 32%
Saturated Fat: 8 grams; 40%
Cholesterol: 105 milligrams; 35%
Sodium: 400 milligrams; 17%
Carbs: 30 grams; 11%
Protein: 35 grams
Sugar: 4 grams
Fiber: 5 grams; 14%

Tips til at gøre lette middage til en leg

Brug forudskårne grøntsager eller frosne grønt til at spare forberedelsestid.
Line din bakke med pergament for lettere oprydning.
Mariner kylling foran for ekstra smag og ømhed.
Lad altid kød hvile i 5 minutter efter bagning for at forblive saftig.
Brug et kødtermometer for at undgå overcooking kylling.
Prøv søde kartofler, gulerødder eller broccoli, hvis du ikke har zucchini.
Spring ikke over briltrinet-det tilføjer den crispness i restaurantstil.
Dobbelt opskriften og brug rester i indpakning eller salater.
Swap urter til at matche dit køkken: spidskommen til Mellemøsten, rosmarin for europæisk.
Server med crusty brød eller en klemme af citron til lysere smag.

Server det med forslag

En side af quinoa eller couscous
Crusty Artisan Bread eller hvidløgsskål
En sprød grøn salat med vinaigrette
Ristet asparges eller grønne bønner
Et glas hvidvin eller citronvand
Yoghurt dip eller tzatziki sauce
Mos søde kartofler til variation
Varm pita og hummus
Herby Rice Pilaf
Enkel agurk-tomatsalat

FAQ'er

Spørgsmål: Kan jeg bruge kyllingebryst i stedet for lår?
EN: Ja, bare reducer tilberedningstiden med 5 minutter for at undgå udtørring.

Spørgsmål: Er denne skål fryservenlig?
EN: Det er bedst frisk, men du kan fryse den kogte kylling og genopvarme efter behov.

Spørgsmål: Kan jeg lave denne mejeri-fri?
EN: Ja-erstatningsmør med olivenolie eller et plantebaseret alternativ.

Spørgsmål: Hvordan gør jeg det vegetarisk?
EN: Udskift kylling med tofu eller halloumi og følg den samme metode.

Spørgsmål: Kan jeg forberede dette fremad?
EN: Absolut - krydre alt og opbevares i køleskabet, og bage derefter, når du er klar.

Spørgsmål: Hvilke grøntsager kan jeg bytte ind?
EN: Prøv broccoli, blomkål, svampe, søde kartofler eller grønne bønner.

Spørgsmål: Kan jeg udløse denne opskrift?
EN: Ja - Luft steg kyllingen ved 200 ° C (400 ° F) i 15-18 minutter og stegt veg separat.

Spørgsmål: Hvad er den bedste måde at genopvarme rester på?
EN: Ovn eller luftfrity i 10 minutter ved 180 ° C (350 ° F) for at opretholde sprødhed.

Spørgsmål: Skal jeg vende kyllingen under bagning?
EN: Ja, vipp halvvejs igennem for endda brunning.

Spørgsmål: Hvordan kan jeg gøre det spicier?
EN: Tilsæt rød peberflager eller cayenne til hvidløgssmøret for et spark.

Chef's Recommendation

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