Sheet Pan Garlic Butter Chicken and Veggies
A delicious and easy sheet pan meal combining tender chicken and fresh vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs or breasts
- 1 lb mixed vegetables (carrots, broccoli, bell peppers)
- 1/2 cup melted butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (such as parsley or thyme) for garnish For added flavor and presentation
- Optional: Your choice of seasoning (Italian herbs, paprika, or lemon zest)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare the chicken by patting it dry and seasoning it generously with salt and pepper.
- Combine the melted butter and minced garlic in a bowl. Pour about half of this mixture over the chicken, making sure it’s coated well.
- Arrange the mixed vegetables around the chicken on the baking sheet. Drizzle the remaining garlic butter over the veggies and season with additional herbs if desired.
Cooking
- Bake in the oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Serve warm, garnished with fresh herbs for a touch of color and flavor.
Notes
Tips for Success: Choose seasonal veggies for the freshest taste. Don’t overcrowd the pan and ensure even roasting. Fresh herbs can elevate the flavor profile immensely.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 5gSugar: 5g
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