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–+ servings
Sheet Pan Garlic Butter Chicken and Veggies recipe with fresh ingredients.

Sheet Pan Garlic Butter Chicken and Veggies

A cozy, simple sheet pan dinner featuring tender chicken thighs and roasted vegetables in a buttery garlic sauce, perfect for busy weeknights and small gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 450 kcal

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.

Notes

Cut vegetables into similar sizes for even cooking. Pat chicken dry to ensure crisp skin. Don’t overcrowd the pan for best results. Use a meat thermometer to check for doneness at 165°F (74°C). Consider adding a splash of balsamic or Parmesan for extra flavor.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 3g
Keyword easy weeknight meal, fall recipe, garlic butter chicken, roasted vegetables, sheet pan dinner
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