Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe is a simple, flavorful, and wholesome meal perfect for busy weeknights. Juicy chicken thighs are baked with a garlic butter sauce alongside an assortment of fresh vegetables, all roasted together on a single sheet pan for minimal cleanup. The result is a deliciously satisfying dish with tender meat, caramelized veggies, and a rich buttery garlic glaze.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Vegetables
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced
- 1 small red onion, cut into wedges
Additional Ingredients
- 2 tablespoons olive oil
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Prepare Garlic Butter Sauce: In a small bowl, combine melted butter, minced garlic, smoked paprika, dried thyme, salt, and pepper. Mix well to create a flavorful garlic butter mixture.
- Season Chicken: Pat the chicken thighs dry with paper towels. Brush both sides generously with the garlic butter sauce, ensuring each piece is well coated.
- Prepare Vegetables: In a large bowl, toss baby carrots, broccoli florets, red bell pepper strips, zucchini slices, and red onion wedges with olive oil, salt, and pepper to taste.
- Arrange on Sheet Pan: Place the seasoned chicken thighs on a large baking sheet. Arrange the vegetables evenly around the chicken pieces in a single layer for even roasting.
- Roast: Bake in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. Halfway through, baste the chicken and vegetables with any remaining garlic butter sauce for extra flavor.
- Broil for Crispiness (Optional): For crispier skin, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
- Serve: Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- You can swap chicken thighs for chicken breasts if preferred, though thighs remain juicier after baking.
- Feel free to use any seasonal vegetables like asparagus, green beans, or Brussels sprouts.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For an extra kick, sprinkle some crushed red pepper flakes on the veggies before roasting.
- Make sure to pat chicken dry to help achieve crispy skin during roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
