Sheet Pan Garlic Butter Chicken and Veggies
A heartwarming dish featuring juicy chicken thighs and vibrant veggies, all roasted together with garlic butter for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups mixed vegetables (e.g., broccoli, carrots, bell peppers)
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Chicken: Pat the chicken thighs dry, melt the butter with garlic, pour half over the chicken, and season.
- Chop and Season the Veggies: Chop the mixed vegetables and toss them with olive oil, salt, and pepper.
- Arrange on a Sheet Pan: Place the chicken in the center and spread out the veggies around it.
- Pour Remaining Garlic Butter: Drizzle the remaining garlic butter mixture over the chicken and vegetables.
- Bake: Slide the sheet pan into the preheated oven, baking for about 35-40 minutes.
- Garnish and Serve: Let rest for 5 minutes, then sprinkle with fresh parsley.
Notes
For a dairy-free version, substitute coconut oil or vegan butter. You can also experiment with different herbs and spices!
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 400mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg
Keywords: chicken, garlic butter, sheet pan, easy dinner, family meal