1-Getting started with garlic chicken and vegetables is simple and rewarding. Begin by preheating your oven to 400°F (204°C) to ensure even roasting. This method brings out the best in the fresh ingredients while keeping things straightforward.

2-First, spread 2 cups of fresh broccoli florets and 2 cups of cubed butternut squash on a baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil, then season with a bit of salt and pepper for extra flavor. Roast these for 20 minutes until they’re tender and slightly caramelized.

3-Sealing in the Flavors While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Season 1.5 pounds of boneless, skinless chicken thighs or breasts with salt and pepper, then brown them for about 4 minutes on each side. This step adds a nice crust without fully cooking the meat, so remove the chicken and cover it loosely with foil to keep it warm. Next, in the same skillet, melt 1 tablespoon of unsalted butter. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup diced onion, 7 to 8 minced garlic cloves, 2 teaspoons dried parsley, and 1 and 1/4 cups of low-sodium chicken broth. Let this simmer for 5 minutes, scraping up any browned bits from the bottom for added depth.

4-Finishing with a Creamy Touch To thicken the sauce, whisk 1 tablespoon of cornstarch into 3/4 cup of half-and-half or whole milk, then stir it gradually into the skillet. Cook for about 1 minute until it thickens nicely, and adjust seasoning as needed. Return the chicken and roasted vegetables to the skillet, coating everything with the savory sauce.

5-Finally, bake in the oven for 5 to 10 minutes until the chicken reaches 165°F (74°C). Garnish with fresh parsley if you like, and serve over rice, noodles, potatoes, or bread. For more chicken cooking ideas, explore our guide to turkey carcass soup, which shares tips on using poultry effectively.