Description
Learn how to make the most delicious Garlic Herb Grilled Chicken with a flavorful Veggie Medley. Perfect for your next BBQ! Master this recipe now.
Ingredients
- 2 cups (150 g) fresh broccoli florets*
- 2 cups (300 g) cubed butternut squash*
- 2 Tablespoon (30 ml) s olive oil, divided
- 5 pounds (680 g) (24 ounce (680 g) s/680g) boneless, skinless chicken thighs or breasts
- 1 Tablespoon (14 g) unsalted butter
- 1/4 teaspoon (1 ml) EACH salt & ground black pepper, plus more for vegetables & chicken
- 1/4 cup (33 g) diced onion
- 7–8 garlic cloves, minced
- 2 teaspoon (10 ml) s dried parsley
- 1 and 1/4 cups (300 ml) chicken broth (low-sodium is fine)
- 3/4 cup (180 ml) half-and-half or whole milk
- 1 Tablespoon (8 g) cornstarch
- Optional : chopped fresh parsley, for garnish
Instructions
- Prepare the veggies: Set your oven to 400°F (204°C) and get a large baking tray lined with parchment. Arrange the broccoli and squash evenly on the tray. Drizzle a tablespoon of olive oil over them and mix to ensure they’re coated. Add a sprinkle of salt and pepper. Roast in the oven for 20 minutes.
- At the same time, start on the chicken: Warm the other tablespoon of olive oil in a big 12-inch frying pan over medium heat. Swirl to spread the oil. I prefer using a cast iron pan, but any pan of this size will do, or even a Dutch oven. Lay the chicken pieces in the pan, seasoning them with salt and pepper. Cook for about 4 minutes on each side to get a light brown color on the outside, but keep the centers undercooked as they will finish in the oven. Move the chicken to a plate and cover loosely with foil. You will put it back in the pan later in step 4.
- Create the sauce: Drop the butter into the hot pan (no need to clean it first) and swirl gently as it melts. Introduce the salt, pepper, chopped onion, minced garlic, dried parsley, and chicken broth. Stir and scrape any browned bits from the pan’s bottom. Allow the sauce to simmer for 5 minutes, stirring and scraping occasionally. In a small bowl, mix the half-and-half with the cornstarch using a fork. Gradually add this mixture to the skillet, stirring continuously to blend. Let it cook for another minute, tasting to see if any seasoning adjustments are necessary.
- Combine the chicken and roasted veggies with the sauce in the skillet, stirring to coat them thoroughly. Place the skillet in the oven and let it bake for 5–10 minutes, ensuring the chicken is thoroughly cooked (it should reach an internal temperature of at least 165°F (74°C)).
- Take it out of the oven and, if you like, add a sprinkle of fresh parsley before serving.
- Store any leftovers in the fridge for a few days. Reheat them on the stove over medium heat or using a microwave.
Notes
- For added flavor, consider sprinkling grated Parmesan cheese on top of the roasted vegetables before serving.
- Opt for boneless, skinless chicken thighs or breasts based on your preference.
- After baking, allow the chicken to rest for a few minutes to seal in the juices and maintain tenderness.
