Sheet Pan Garlic Butter Chicken and Veggies
A comforting and flavorful dish with roasted chicken and seasonal vegetables, perfect for fall.
Ingredients
Chicken and Veggies
- 4 pieces bone-in chicken thighs (or your preferred cut)
- 2 cups baby potatoes, halved
- 2 cups seasonal vegetables (like carrots, bell peppers, and Brussels sprouts)
- 1 tablespoon olive oil
- to taste Salt and pepper
Garlic Butter Sauce
- ½ cup unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- to taste Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken dry with paper towels and season generously with salt, pepper, and paprika.
- In a large bowl, toss the halved baby potatoes and seasonal vegetables with olive oil, salt, and pepper.
- In a separate bowl, mix the melted butter with minced garlic, thyme, and rosemary.
Assembly and Cooking
- On a large sheet pan, spread out the seasoned potato and vegetable mixture, then nestle the chicken thighs among them.
- Drizzle the garlic butter sauce over the chicken and veggies, ensuring everything is well-coated.
- Bake in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Once everything is perfectly roasted, garnish with fresh parsley if desired, and serve hot.
Notes
Use a meat thermometer for perfectly cooked chicken. Customize your vegetables and don’t skimp on the garlic. Allow the chicken to rest for a few minutes before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 3g
Tried this recipe?Let us know how it was!