Sheet Pan Garlic Butter Chicken and Veggies

introduction

This dish uses chicken, butter, garlic, and simple veg. You can make it fast. It fits weeknights and small groups. If you like warm bowls, see this chicken and wild rice soup for a side idea.

why make this recipe

You will like this recipe because it cooks on one pan. You spend less time cleaning. The butter and garlic make the food rich and warm. It also uses normal veg you can buy any day. For another easy chicken idea, try these cheesy chicken garlic wraps.

how to make Sheet Pan Garlic Butter Chicken and Veggies

This plan keeps steps clear and quick. You melt butter, add garlic, mix with spice, and roast. You can change veg or spice to fit your taste. For a change in spice style, see this chicken shawarma with garlic sauce.

Ingredients :

• 4 bone-in chicken thighs
• 2 cups mixed vegetables (broccoli, bell peppers, carrots)
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• Fresh parsley for garnish

Directions :

1. Preheat the oven to 425°F (220°C).
2. In a small pan, melt the butter over medium heat. Add the minced garlic and cook until you smell it.
3. In a large bowl, put the chicken thighs and the mixed vegetables. Pour the melted garlic butter over them. Add salt, pepper, paprika, and thyme. Toss so all pieces get the mix.
4. Spread the chicken and veg in one layer on a sheet pan.
5. Drizzle the olive oil over the top.
6. Bake in the hot oven for 25–30 minutes, until the chicken is done and the veg is soft.
7. Sprinkle fresh parsley on top before you serve.

how to serve Sheet Pan Garlic Butter Chicken and Veggies

Serve hot from the oven. Put chicken and veg on a plate or in a shallow bowl. A small scoop of rice or plain noodles works well. For a simple noodle side, see chicken with buttered noodles.

how to store Sheet Pan Garlic Butter Chicken and Veggies

Cool the food to room temp first. Put it in an airtight box. Keep it in the fridge up to 3 days. Reheat in the oven at 350°F (175°C) until warm. You can freeze in a freezer box up to 2 months. Thaw in the fridge before you reheat.

tips to make Sheet Pan Garlic Butter Chicken and Veggies

• Pat the chicken dry so the skin can crisp.
• Cut veg in like size so they cook at the same time.
• Use room temp butter and garlic for even mix.
• Check the chicken with a meat probe; it should reach 165°F (74°C).
• For a lighter garlic flavor, use 2–3 cloves. For more, use more. More ideas and swaps here: swap ideas.

variation (if any)

• Use boneless chicken breasts. Watch time; they cook faster.
• Use potatoes instead of carrots for a heartier plate.
• Add lemon slices for a bright, fresh note.
• Swap thyme for rosemary for a pine-like aroma.

FAQs

Q: Can I use boneless chicken thighs?
A: Yes. Cut the bake time by 5–10 minutes. Check they reach 165°F (74°C).

Q: Can I use frozen vegetables?
A: You can, but thaw and dry them first. This stops extra water on the pan.

Q: Is this safe for kids?
A: Yes. Use less pepper if you want. The flavors are mild and friendly.

Q: Can I make this spicy?
A: Add a pinch of cayenne or red pepper flakes to the spice mix.

Q: How do I know the chicken is done?
A: The meat near the bone should not be pink. A meat thermometer shows 165°F (74°C).

Conclusion

If you want another sheet pan garlic butter chicken idea, see this detailed recipe: Sheet Pan Garlic Butter Chicken Meal – The Country Cook.

Sheet Pan Garlic Butter Chicken and Veggies

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A quick and easy one-pan dish featuring flavors of garlic and butter, served with a side of mixed vegetables.

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Ingredients

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• 4 bone-in chicken thighs
• 2 cups mixed vegetables (broccoli, bell peppers, carrots)
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• Fresh parsley for garnish

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Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small pan, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
3. In a large bowl, combine the chicken thighs and mixed vegetables. Pour the melted garlic butter over them and add salt, pepper, paprika, and thyme. Toss to coat evenly.
4. Spread the chicken and vegetables in a single layer on a sheet pan.
5. Drizzle olive oil over the top.
6. Bake for 25–30 minutes, until the chicken is cooked through and the vegetables are soft.
7. Sprinkle with fresh parsley before serving.

Notes

Pat chicken dry for crisp skin. Cut vegetables to a similar size for even cooking. Use room temperature butter for better mixing.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 500mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 110mg