Description
Sheet Pan Garlic Butter Chicken and Veggies delivers a super simple dinner solution that saves you precious cleanup time and keeps your kitchen stress-free. Roasting tender chicken with colorful vegetables in one pan means maximum flavor and minimal dishes, perfect for busy weeknight meals.
Ingredients
Scale
Proteins:
- 4 chicken thighs
Vegetables:
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
Seasonings and Liquids:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat your oven to exactly 400°F and position a rack in the center for even cooking.
- Whisk 2 tablespoons melted butter with 4 minced garlic cloves, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper until smoothly combined.
- Arrange 4 chicken thighs on a large sheet pan, then generously brush each piece with the prepared garlic butter mixture, ensuring complete coverage.
- In a separate mixing bowl, drizzle 2 tablespoons olive oil over 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup chopped bell peppers, then season with a pinch of salt and pepper.
- Scatter the seasoned vegetables around the chicken thighs on the sheet pan, spreading them evenly to ensure uniform roasting.
- Slide the sheet pan into the preheated 400°F oven and roast for 25-30 minutes, checking that chicken reaches an internal temperature of 165°F and vegetables become tender and lightly caramelized.
- Remove the pan from the oven and allow the chicken and vegetables to rest for 5 minutes, which helps redistribute the juices and enhance flavor.
Notes
- Swap chicken thighs for breasts or tenders, adjusting cooking time to prevent drying out.
- Add fresh herbs like rosemary or thyme to the garlic butter for an extra flavor boost.
- For a low-carb version, replace carrots with zucchini or cauliflower to reduce sugar content.
- Use parchment paper on the sheet pan for easier cleanup and preventing stuck-on food.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg