Sheet Pan Garlic Butter Chicken and Veggies
I still remember the first time I roasted this Sheet Pan Garlic Butter Chicken and Veggies on a rainy October evening — the whole house smelled like warm garlic and browned butter while amber leaves blew against the window. It’s the kind of cozy, no-fuss dinner that feels seasonal and special at once, which is why this recipe has become a reader favorite for busy weeknights and small fall gatherings.
Why this recipe is a favorite
This Sheet Pan Garlic Butter Chicken and Veggies is beloved because it’s simple, forgiving, and full of comforting flavors. You get golden, caramelized edges, a buttery garlic sauce that hugs every piece, and veggies roasted to tender perfection — all with one pan and minimal cleanup. If you like easy sheet pan dinners, you might also enjoy this Hawaiian chicken take on a family favorite in our Hawaiian chicken sheet pan recipe: Hawaiian chicken sheet pan.
Ingredients
- 2 pounds halal chicken thighs (bone-in or boneless), patted dry
- 1 pound baby potatoes, halved
- 2 cups carrots, cut into 1-inch pieces
- 1 large red onion, cut into wedges
- 1 red bell pepper, sliced
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
If you’re inspired by bright citrus flavors, check out our lemon garlic chicken with steamed veggies for a lighter twist: lemon garlic chicken with steamed veggies.
Step-by-step instructions
- Preheat and prep: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easier cleanup. Arrange the potatoes, carrots, onion, and bell pepper in an even layer.
- Make the garlic butter: In a small saucepan over low heat, melt the butter. Stir in minced garlic, smoked paprika, thyme, olive oil, lemon juice, salt, and pepper. Cook 1–2 minutes until fragrant; remove from heat.
- Season the chicken: Pat chicken dry and season both sides with salt, pepper, and a little extra smoked paprika. Arrange chicken among the vegetables on the sheet pan, skin-side up if applicable.
- Pour and toss: Drizzle about two-thirds of the garlic butter mixture over everything. Toss the vegetables gently to coat; brush remaining butter over the chicken pieces.
- Roast: Place the sheet pan in the oven and roast for 30–40 minutes. Bone-in thighs may take a few minutes longer. Roast until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
- Broil for crispness (optional): For extra golden skin and edges, broil on high for 2–3 minutes — watch closely to avoid burning.
- Finish and serve: Remove from the oven, let rest 5 minutes, then sprinkle with fresh parsley. Serve warm and enjoy the simple comfort of this Sheet Pan Garlic Butter Chicken and Veggies.
For another easy sheet-pan method that uses bold spices, you can follow a similar approach in our sheet pan chicken fajitas guide: sheet pan chicken fajitas.
Tips for success
- Even pieces: Cut vegetables into similar sizes so everything cooks evenly. Potatoes should be halved or quartered depending on size.
- Dry chicken = crisp skin: Pat the chicken dry before seasoning so the skin crisps up rather than steams.
- Don’t overcrowd the pan: Use a large sheet pan so the heat circulates and vegetables roast instead of steam.
- Check doneness: Use a meat thermometer to ensure chicken hits 165°F (74°C).
- Flavor boost: Add a splash of balsamic or a sprinkle of Parmesan at the end for extra depth.
If you like roasting root vegetables and want new side ideas, our sheet pan sweet potato and veggie hash offers complementary flavors and techniques: sheet pan sweet potato and veggie hash.
Possible variations
- Gluten-free: This recipe is naturally gluten-free — just double-check labels on any packaged spices or pre-made butter blends.
- Streusel topping (savory): For a fall-inspired crunch, mix gluten-free panko with a little melted butter, thyme, and lemon zest and sprinkle over the veggies during the last 10 minutes of roasting.
- Lighter protein: Swap chicken for shrimp for a quick-cooking alternative; try our garlic butter shrimp method to adapt the timing: garlic butter shrimp with zucchini noodles.
- Herb variations: Swap thyme for rosemary or oregano for a different aromatic profile.
Storage recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to revive texture, or reheat in a hot skillet with a splash of water or oil.
- Freezer: Freeze cooked components separately (chicken and vegetables) for up to 2 months. Thaw overnight in the fridge before reheating.
- Make-ahead: You can prep the garlic butter and chop vegetables a day ahead. Store them separately and assemble just before roasting.
Conclusion
This Sheet Pan Garlic Butter Chicken and Veggies is the kind of recipe that fills your kitchen with autumnal warmth and makes weeknight dinners feel like a comfort-food celebration. It’s easy to customize, beginner-friendly, and perfect for batch cooking — a definite seasonally cozy must-try.
FAQs
Q: How long does Sheet Pan Garlic Butter Chicken and Veggies take to cook?
A: Roast at 425°F (220°C) for about 30–40 minutes, depending on chicken thickness and whether pieces are bone-in. Use a meat thermometer to confirm an internal temperature of 165°F (74°C).
Q: Can I use boneless chicken breasts instead of thighs?
A: Yes — boneless breasts will cook faster (about 20–25 minutes). Keep an eye on them so they don’t overcook and become dry.
Q: What vegetables work best for sheet pan roasting?
A: Root vegetables like potatoes, carrots, and beets, plus sturdy veggies such as bell peppers and onions, roast well. Softer vegetables like zucchini should be added later or roasted separately.
Q: Can I make this recipe gluten-free?
A: The recipe is naturally gluten-free when using pure spices and unsalted butter. If adding toppings like panko streusel, choose a gluten-free panko alternative.
Sheet Pan Garlic Butter Chicken and Veggies
Ingredients
Main Ingredients
- 2 pounds halal chicken thighs (bone-in or boneless), patted dry
- 1 pound baby potatoes, halved
- 2 cups carrots, cut into 1-inch pieces
- 1 large red onion, cut into wedges
- 1 medium red bell pepper, sliced
Garlic Butter Sauce
- 6 tablespoons unsalted butter melted
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- to taste Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- to garnish Fresh parsley, chopped
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easier cleanup. Arrange the potatoes, carrots, onion, and bell pepper in an even layer.
Make the Garlic Butter
- In a small saucepan over low heat, melt the butter. Stir in minced garlic, smoked paprika, thyme, olive oil, lemon juice, salt, and pepper. Cook for 1–2 minutes until fragrant; remove from heat.
Season the Chicken
- Pat chicken dry and season both sides with salt, pepper, and a little extra smoked paprika. Arrange chicken among the vegetables on the sheet pan, skin-side up if applicable.
Pour and Toss
- Drizzle about two-thirds of the garlic butter mixture over everything. Toss the vegetables gently to coat; brush remaining butter over the chicken pieces.
Roast
- Place the sheet pan in the oven and roast for 30–40 minutes. Bone-in thighs may take a few minutes longer. Roast until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
Broil (Optional)
- For extra golden skin and edges, broil on high for 2–3 minutes — watch closely to avoid burning.
Finish and Serve
- Remove from the oven, let rest for 5 minutes, then sprinkle with fresh parsley. Serve warm and enjoy the simple comfort of this Sheet Pan Garlic Butter Chicken and Veggies.