Let me tell you, this sheet pan garlic butter chicken and veggies is an absolute game-changer! It’s one of those recipes that just makes life easier while delivering big on flavor. You simply toss everything onto one pan—no fuss, no mess. The chicken thighs soak up all that garlicky butter goodness while roasting alongside a colorful medley of veggies. The best part? You’ll have dinner ready in about 40 minutes, and your kitchen won’t look like a war zone afterward! Seriously, it’s perfect for busy weeknights or when you just want a delicious meal with minimal cleanup. Trust me, you’re going to want to make this again and again!
Ingredients for Sheet Pan Garlic Butter Chicken and Veggies
Here’s what you’ll need to whip up this delightful dish! First, grab 4 juicy chicken thighs—bone-in, skin-on works best for flavor, but boneless can do in a pinch. You’ll also need 2 tablespoons of butter, melted to create that luscious garlic butter sauce. Speaking of garlic, use 4 cloves, minced finely to spread that aromatic goodness throughout. Add 1 teaspoon of paprika for a hint of smokiness, along with 1 teaspoon of salt and 1/2 teaspoon of black pepper for seasoning. For the veggie medley, get 2 cups of fresh broccoli florets, 1 cup of sliced carrots, and 1 cup of chopped bell peppers. Finally, drizzle 2 tablespoons of olive oil for tossing those veggies just right!
How to Prepare Sheet Pan Garlic Butter Chicken and Veggies
Alright, let’s get cooking! This process is straightforward and totally foolproof, so don’t worry if you’re not a pro in the kitchen. Just follow my lead, and you’ll have a delicious meal in no time!
Preheat the Oven
First things first: preheat your oven to 400°F (200°C). This step is super important because it helps the chicken and veggies cook evenly and get that lovely roasted flavor. You want that oven nice and hot before you pop the pan in!
Prepare the Garlic Butter Mixture
Now, grab a small bowl and mix together your melted butter, minced garlic, paprika, salt, and black pepper. Make sure everything is well combined—this is what’s going to give your chicken that incredible garlic butter flavor. You want to see all those ingredients evenly distributed, so give it a good stir!
Season the Chicken
Time to season the chicken! Lay your chicken thighs on the sheet pan, and using a brush or a spoon, generously apply that garlic butter mixture all over the chicken. Make sure to coat every nook and cranny; this is where all the flavor lives! Don’t be shy—get in there!
Toss the Vegetables
In a separate bowl, toss your broccoli florets, sliced carrots, and chopped bell peppers with a drizzle of olive oil, plus a pinch of salt and pepper. This little step ensures your veggies are flavorful and won’t dry out in the oven. Give them a good mix until they’re all coated, and then spread them around the chicken on your sheet pan.
Bake the Dish
Now, it’s time to bake! Slide the sheet pan into your preheated oven and let it bake for about 25-30 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and vibrant. If you want to check for doneness, poke the chicken with a fork—juices should run clear!
Rest Before Serving
Once it’s out of the oven, let the dish rest for about 5 minutes before diving in. This resting time helps all those juices redistribute in the chicken, making it juicy and flavorful. Trust me, it’s worth the wait!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy weeknights!
- One-pan convenience means less cleanup and more time to relax.
- Deliciously rich garlic butter flavor that elevates the chicken and veggies.
- Colorful mix of veggies makes for a nutritious and visually appealing meal.
- Customizable! Swap in your favorite vegetables or spices as you like.
- Healthy ingredients that are gluten-free and packed with protein.
Tips for Success
To make sure your sheet pan garlic butter chicken and veggies turn out perfectly every time, here are a few handy tips! First, keep an eye on the size of your chicken thighs; if they’re larger, you may need to add a few extra minutes to the cooking time. Also, don’t hesitate to mix and match your veggies! If you love zucchini or asparagus, throw those in for a twist. Just remember to cut them to a similar size for even cooking. And, for an extra punch of flavor, consider adding a sprinkle of fresh herbs like parsley or thyme right before serving. Trust me, these little tweaks can make a big difference!
Nutritional Information
Here’s a quick look at the estimated nutrition for one serving of this delicious sheet pan garlic butter chicken and veggies! You’re looking at around 350 calories, with 20 grams of fat, 30 grams of protein, and 12 grams of carbohydrates. It’s a wholesome meal that’s not only satisfying but also packed with nutrients. Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy your healthy feast!
FAQ Section
Can I use chicken breasts instead of thighs?
Absolutely! You can substitute chicken breasts if you prefer. Just keep in mind that they may cook a little faster, so start checking for doneness around the 20-minute mark.
What vegetables can I use?
Feel free to mix it up! This recipe is super versatile. You can use green beans, zucchini, or even sweet potatoes. Just make sure to cut them into similar sizes for even cooking.
Can I prep this dish ahead of time?
Yes! You can marinate the chicken in the garlic butter mixture and chop your veggies a few hours in advance. Just keep everything covered in the fridge until you’re ready to bake.
How do I know when the chicken is done?
The best way is to use a meat thermometer. Chicken should reach an internal temperature of 165°F (75°C). If you don’t have one, the juices should run clear when cut into the thickest part.
Can I make this dish in advance and reheat it?
Yes, you can! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. Enjoy!
Storage & Reheating Instructions
To store your delicious leftovers, simply transfer them to an airtight container. They’ll keep well in the fridge for up to 3 days. If you’re looking to enjoy them later, you can also freeze the chicken and veggies! Just make sure to use a freezer-safe container or zip-top bag, and they should last for about 2-3 months. When you’re ready to eat, thaw in the fridge overnight, then reheat in the oven at 350°F (175°C) for about 10-15 minutes. This way, you’ll enjoy that lovely garlic butter flavor just like the first time!
For more tips on cooking chicken, check out this chicken cooking chart to ensure perfect results every time.
If you’re looking for more delicious chicken recipes, you might enjoy Creamy Garlic Butter Chicken Bites or Sheet Pan Chicken with Vegetables.
Print
Sheet Pan Garlic Butter Chicken and Veggies Made Easy
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and flavorful sheet pan meal with garlic butter chicken and vegetables.
Ingredients
- 4 chicken thighs
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix melted butter, garlic, paprika, salt, and pepper.
- Place chicken thighs on a sheet pan and brush with the garlic butter mixture.
- In a separate bowl, toss broccoli, carrots, and bell peppers with olive oil, salt, and pepper.
- Spread the vegetables around the chicken on the sheet pan.
- Bake for 25-30 minutes or until chicken is cooked through and veggies are tender.
- Let it rest for 5 minutes before serving.
Notes
- Adjust cooking time based on chicken size.
- Feel free to use your favorite vegetables.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: sheet pan garlic butter chicken and veggies
