Sheet Pan Garlic Butter Chicken and Veggies -

Sheet Pan Garlic Butter Chicken and Veggies

A cozy, hearty dish that features roasted chicken thighs with garlic butter and seasonal vegetables, perfect for busy weeknights.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dinner, Main Course

Cuisine American

Servings servings

Calories 450 kcal

Ingredients

Main Ingredients

4 pieces chicken thighs (skin-on, bone-in recommended for juiciness) Juicier than chicken breasts
1 pound baby potatoes, halved
2 cups broccoli florets

Butter Mixture

4 tablespoons unsalted butter Melted for drizzling
8 cloves garlic, minced
1 teaspoon dried thyme
to taste Salt and pepper To season the chicken
for garnish Fresh parsley, chopped

Instructions

Preparation

Preheat your oven to 400°F (200°C).
On a large sheet pan, arrange the halved baby potatoes and broccoli florets.
In a small saucepan, melt the butter over medium heat. Stir in the minced garlic and dried thyme, allowing it to bubble gently for about 1-2 minutes until fragrant.
Place the chicken thighs on the sheet pan and season generously with salt and pepper, then drizzle with the garlic butter mixture.
Roast everything in the oven for about 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Notes

Ensure even cooking by arranging the chicken and veggies in a single layer on the pan. Add more vegetables like carrots or bell peppers for added flavor and nutrition. Use a meat thermometer to ensure the chicken is fully cooked.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 2g

Keyword easy weeknight meal, fall recipes, garlic butter chicken, sheet pan dinner

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