Sheet Pan Garlic Butter Chicken and Veggies

A quick dinner that cooks on one pan.

introduction

This Sheet Pan Garlic Butter Chicken and Veggies is an easy weeknight meal. It cooks fast and cleans up fast. If you like simple garlic butter chicken, check this similar idea in the garlic butter baked chicken breast recipe: garlic butter baked chicken breast.

why make this recipe

You make this for speed and taste. It uses one pan, so you spend less time cooking and cleaning. The garlic butter makes the chicken rich and the veggies stay bright and tender. Kids and adults both like it.

how to make Sheet Pan Garlic Butter Chicken and Veggies

Preheat the oven and melt the butter with garlic. Put the chicken on the sheet pan and pour the garlic butter over it. Add olive oil, paprika, salt, and pepper. Place the mixed vegetables around the chicken. Roast until the chicken is done and the vegetables are tender. Garnish with fresh herbs and serve.

Ingredients :

• 4 chicken thighs
• 2 cups mixed vegetables (e.g., broccoli, carrots, bell peppers)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh herbs for garnish (e.g., parsley or thyme)

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, melt the butter over medium heat and add the minced garlic, cooking until fragrant.
3. Place the chicken thighs on a sheet pan and drizzle with olive oil, garlic butter, paprika, salt, and pepper.
4. Arrange mixed vegetables around the chicken on the sheet pan.
5. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Garnish with fresh herbs before serving.

how to serve Sheet Pan Garlic Butter Chicken and Veggies

Serve the chicken hot from the oven. Spoon any melted garlic butter over the chicken and vegetables. Pair with rice, mashed potatoes, or a simple salad for a full meal.

how to store Sheet Pan Garlic Butter Chicken and Veggies

Cool the leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot to keep the chicken juicy. You can also reheat in a microwave for a quick meal.

tips to make Sheet Pan Garlic Butter Chicken and Veggies

• Pat chicken dry for better browning.
• Cut vegetables to similar sizes so they cook evenly.
• Use a meat thermometer; chicken is done at 165°F (74°C).
• If vegetables cook faster than chicken, remove them earlier and keep warm.
• Add a squeeze of lemon at the end for brightness.

variation (if any)

• Use chicken breasts instead of thighs; bake a few minutes longer or until the internal temperature reaches 165°F (74°C).
• Add small potatoes or sweet potatoes for a heartier pan.
• Swap in other veggies like Brussels sprouts or green beans.
• Stir in a splash of white wine or lemon juice to the garlic butter for extra flavor.

FAQs

Q: Can I use frozen vegetables?
A: Yes. Thaw and pat dry, or add a few extra minutes to the roast time.

Q: Can I make this for more people?
A: Yes. Use a larger sheet pan and space the chicken and vegetables so air can circulate.

Q: Can I skip the butter?
A: You can use extra olive oil, but butter gives a richer garlic flavor.

Q: How do I know the chicken is done?
A: Use a meat thermometer. The thickest part should read 165°F (74°C). If you do not have a thermometer, cut into the thickest part to check there is no pink.

Q: Can I prepare this ahead?
A: You can mix the garlic butter and chop vegetables a day ahead. Keep chicken and vegetables separate in the fridge until ready to bake.

Sheet Pan Garlic Butter Chicken and Veggies

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

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Description

A quick and easy Sheet Pan Garlic Butter Chicken and Veggies recipe that’s perfect for a weeknight meal. Minimal cleanup and maximum flavor!

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Ingredients

Scale 1x2x3x

• 4 chicken thighs
• 2 cups mixed vegetables (e.g., broccoli, carrots, bell peppers)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh herbs for garnish (e.g., parsley or thyme)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, melt the butter over medium heat and add the minced garlic, cooking until fragrant.
3. Place the chicken thighs on a sheet pan and drizzle with olive oil, garlic butter, paprika, salt, and pepper.
4. Arrange mixed vegetables around the chicken on the sheet pan.
5. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Garnish with fresh herbs before serving.

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Notes

Pat chicken dry for better browning. Cut vegetables to similar sizes for even cooking. Use a meat thermometer; chicken is done at 165°F (74°C). If vegetables cook faster than chicken, remove them earlier and keep warm. Add a squeeze of lemon for brightness.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 100mg