For the Vegetable Roast:
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4 cups mixed vegetables (e.g., baby potatoes halved, carrots sliced, broccoli florets)
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1 tbsp olive oil
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1 clove garlic, minced
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Salt & pepper to taste
For the Garlic‑Herb Sauce:
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2 tbsp unsalted butter
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2 cloves garlic, minced
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½ cup chicken broth
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½ cup heavy cream (or milk for lighter version)
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1 tbsp chopped fresh parsley
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1 tsp lemon juice
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Salt & pepper to taste
Instructions
Step 1: Season & Prepare
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Pre‑heat oven to 425°F (220°C).
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Pat chicken thighs dry. In a bowl, mix olive oil, garlic powder, onion powder, thyme, rosemary, salt & pepper. Rub mixture all over chicken.
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In another bowl, toss mixed vegetables with olive oil, minced garlic, salt & pepper.
Step 2: Roast Chicken & Vegetables
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On a large rimmed baking sheet or in a roasting pan, place seasoned chicken thighs in the centre, vegetables around the edges.
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Roast for 25–30 minutes, or until chicken reaches internal temperature of 165°F (74°C) and vegetables are tender and lightly golden.
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Once done, remove chicken and vegetables from oven. Tent chicken with foil and let rest for 5 minutes.
Step 3: Make the Garlic‑Herb Sauce
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While chicken rests, use a small saucepan over medium heat. Melt butter, add minced garlic and sauté 30 seconds until fragrant.
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Pour in chicken broth and heavy cream, stirring until combined. Bring to a gentle boil, then reduce heat and simmer 2–3 minutes until sauce thickens slightly.
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Stir in fresh parsley and lemon juice. Season with salt & pepper to taste.
Step 4: Plate and Serve
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Place roasted vegetables on each plate. Top with a chicken thigh.
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Drizzle garlic‑herb sauce over Chicken and veggies.
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Garnish with extra parsley if desired and serve immediately.
Tips for Success
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Use room‑temperature chicken for more even cooking.
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Don’t overcrowd the baking sheet — give vegetables space to caramelize.
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Let the chicken rest before slicing so it stays juicy.
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For quicker sauce: use pre‑made broth and reduce by half before adding cream.
Variations
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Swap chicken thighs with pork chops or salmon fillets.
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Change veggies with zucchini, bell peppers, or Brussels sprouts.
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Use milk instead of heavy cream for a lighter sauce.
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Add crushed red pepper flakes for some heat.
Ingredient Substitutions
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Chicken thighs → boneless chicken breasts (increase oven time by ~5 minutes).
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Heavy cream → whole milk or half‑and‑half.
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Fresh herbs → ½ tsp dried herbs if fresh unavailable.
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Mixed vegetables → use one type only (e.g., just carrots and potatoes).
Storage & Reheating
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Store leftover chicken, vegetables, and sauce in separate airtight containers in the fridge, up to 3 days.
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Reheat chicken and vegetables in a 350°F (175°C) oven for 10 minutes. Warm sauce gently on stovetop.
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For meal prep: portion ingredients into containers without sauce; add sauce just before serving.
What to Serve With This Meal
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A simple green salad with vinaigrette.
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Warm crusty bread or dinner rolls to soak up sauce.
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Light white wine (e.g., Sauvignon Blanc) or sparkling water with lemon.
Nutrition Facts (Approx.)
Per serving (⅙ of recipe):
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Calories: ~490
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Protein: ~38 g
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Fat: ~22 g
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Carbohydrates: ~32 g
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Fiber: ~4 g
Note: Values vary with ingredient brands and quantities used.
FAQs
Can I make this ahead of time?
Yes — you can season chicken and prep veggies in advance; roast right before serving.
Is the sauce necessary?
Not required, but it elevates the meal and adds creamy richness.
Can I use a slow cooker?
You can, but roasting gives better caramelization and crisp texture.
Related Recipes
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Garlic‑Herb Roasted Chicken & Vegetables
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One‑Pan Lemon Butter Salmon & Veggies
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Creamy Chicken Alfredo Bake
Conclusion
This perfect easy family dinner recipe brings warm, satisfying flavors with minimal fuss. Juicy herb‑seasoned chicken, roasted veggies, and a creamy garlic‑herb sauce come together beautifully. Serve it tonight and enjoy a dinner your family will ask for again and again.
