There’s something truly magical about sheet pan meals, don’t you think? They’re easy, delicious, and perfect for busy weeknights when you want to whip up something special without spending hours in the kitchen. My sheet pan garlic butter chicken and veggies is a go-to in my house because it’s so flavorful and comforting, yet it comes together in a snap! The aroma of garlic butter filling your kitchen while the chicken cooks alongside vibrant veggies is enough to make anyone’s mouth water. Trust me, once you try it, you’ll be adding this recipe to your regular rotation!
Ingredients
- 4 chicken thighs, bone-in and skin-on – I love using bone-in thighs for their rich flavor and juiciness!
- 1/4 cup unsalted butter, melted – This is the star of the show, bringing all that delicious garlic flavor!
- 4 cloves garlic, minced – Fresh garlic is a must for that aromatic punch; trust me, it makes all the difference!
- 1 teaspoon dried thyme – Adds a lovely herbal note that complements the chicken perfectly.
- 1 teaspoon salt – Just enough to enhance all the flavors.
- 1/2 teaspoon black pepper – For a bit of warmth and seasoning.
- 2 cups mixed vegetables (carrots, bell peppers, broccoli) – Feel free to mix and match your favorites; they’ll soak up all that yummy garlic butter!
- 1 tablespoon olive oil – A drizzle to help the veggies roast beautifully.
How to Prepare Sheet Pan Garlic Butter Chicken and Veggies
Making my sheet pan garlic butter chicken and veggies is as simple as it gets! You’ll be amazed at how easily everything comes together. Let’s dive into the step-by-step process, so you can create this delicious meal with confidence!
Step-by-Step Instructions
- Preheat your oven: Start by preheating your oven to 400°F (200°C). This ensures your chicken and veggies get that perfect roast.
- Mix the garlic butter: In a medium bowl, combine the melted butter, minced garlic, dried thyme, salt, and black pepper. Give it a good stir until everything is well blended. The smell is divine already!
- Prepare the chicken: Place the chicken thighs on a large sheet pan. Using a brush or a spoon, generously coat each thigh with the garlic butter mixture. Make sure they’re well covered; this will keep them juicy and flavorful!
- Season the veggies: In a separate bowl, toss your mixed vegetables with olive oil, and season with a pinch of salt and pepper. This step helps them roast nicely and brings out their natural sweetness.
- Arrange on the sheet pan: Spread the seasoned veggies around the chicken on the sheet pan. Try to keep them in a single layer for even cooking. It’s okay if they touch a bit—flavors will mingle!
- Bake it up: Slide the sheet pan into your preheated oven and bake for 35-40 minutes. You’ll know it’s done when the chicken is cooked through and the veggies are tender and slightly caramelized.
- Serve and enjoy: Once baked, take it out of the oven and let it sit for a couple of minutes. Then, serve hot and enjoy this delightful dish that’s sure to please everyone at the table!
Why You’ll Love This Recipe
- It’s a one-pan wonder, making cleanup a breeze—who doesn’t love that?
- Quick to prepare, with just 10 minutes of hands-on time before it goes into the oven.
- Full of flavor, thanks to the garlic butter that seeps into both the chicken and veggies.
- Healthy and satisfying, with protein from the chicken and plenty of fiber from the mixed veggies.
- Versatile! You can swap out the vegetables based on what you have on hand or what’s in season.
- Perfectly tender chicken and caramelized veggies every time—no guessing needed!
- Great for meal prepping; it reheats beautifully for delicious leftovers.
- Impressive enough for guests but easy enough for a weeknight dinner—talk about a win-win!
Tips for Success
To make sure your sheet pan garlic butter chicken and veggies turns out perfectly every time, I’ve got a few handy tips that I swear by! These little nuggets of wisdom will help you avoid common pitfalls and elevate your dish to the next level.
- Don’t skip the marinating: If you have a little extra time, marinating the chicken in the garlic butter mixture for 30 minutes (or even overnight!) will infuse it with incredible flavor.
- Use a meat thermometer: To ensure your chicken is cooked perfectly, check its internal temperature with a meat thermometer. You want it to reach 165°F (75°C) for juicy, tender results.
- Watch your veggies: Depending on the type of vegetables you choose, cooking times may vary. If you’re using denser veggies like carrots, cut them smaller so they cook evenly with the chicken.
- Flip halfway through: For an extra touch of crispiness, consider flipping the chicken and veggies halfway through the baking time. This helps them brown evenly and adds that delightful caramelization.
- Line your pan: If you want to make cleanup even easier, line your sheet pan with parchment paper or aluminum foil. It’ll save you some scrubbing time later on!
- Don’t overcrowd the pan: Giving your chicken and veggies enough space on the pan allows them to roast instead of steam, resulting in better texture and flavor.
With these tips, you’re on your way to making a delicious and satisfying meal that everyone will love! Enjoy the process and happy cooking!
Nutritional Information
Knowing the nutritional details of my sheet pan garlic butter chicken and veggies can help you make informed choices while enjoying this delicious meal! Here’s a rough estimate of what you’re looking at per serving:
- Calories: 400
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Protein: 30g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 100mg
Keep in mind, these numbers can vary based on the specific ingredients you use or any modifications you make to the recipe. So, feel free to adjust based on your dietary preferences while still keeping all the yummy flavors!
FAQ Section
Can I use different vegetables?
Absolutely! One of the best things about my sheet pan garlic butter chicken and veggies is its versatility. You can swap in any vegetables you love or have on hand. Zucchini, asparagus, or even sweet potatoes work wonderfully! Just remember to cut them into similar sizes for even cooking. It’s all about making this dish your own!
How do I know when the chicken is done?
Great question! The most reliable way to tell if your chicken is properly cooked is by using a meat thermometer. Insert it into the thickest part of the thigh, and you’re aiming for an internal temperature of 165°F (75°C). This ensures your chicken is safe to eat while still juicy and tender. Trust me, you’ll want to keep it moist and flavorful!
Can I marinate the chicken?
Yes, yes, yes! Marinating the chicken can take your dish to the next level. If you have a little extra time, let the chicken soak in the garlic butter mixture for at least 30 minutes, or even overnight in the fridge if you can! This allows the flavors to really penetrate the meat, making it even more delicious. It’s a simple step that makes a world of difference!
Serving Suggestions
When it comes to serving my sheet pan garlic butter chicken and veggies, the sky’s the limit! This dish is so versatile that it pairs beautifully with a variety of sides. Here are some of my favorite suggestions to create a complete meal experience:
- Fluffy Rice: A warm bed of rice, whether it’s white, brown, or even cauliflower rice, is perfect for soaking up all that delicious garlic butter sauce!
- Crusty Bread: Serve some crusty bread or garlic knots on the side for a delightful way to mop up the juices. Trust me, you won’t want to waste a drop!
- Simple Salad: A fresh green salad with a light vinaigrette can add a refreshing crunch to your meal. Try a mix of arugula, cherry tomatoes, and a squeeze of lemon!
- Mashed Potatoes: Creamy mashed potatoes make a comforting side that complements the savory chicken perfectly. You can even mix in some garlic for extra flavor!
- Quinoa: For a protein-packed alternative, serve some fluffy quinoa. It’s nutty, nutritious, and works wonderfully with the chicken and veggies!
- Roasted Potatoes: If you can’t get enough of that roasted goodness, throw some baby potatoes on the sheet pan for a hearty addition that’ll soak up all that flavor!
Feel free to mix and match these sides to suit your mood or what you have in the pantry. The goal is to create a meal that’s satisfying and brings everyone together around the table. Enjoy!
Print
Sheet Pan Garlic Butter Chicken and Veggies Made Easy
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and delicious sheet pan meal featuring garlic butter chicken and mixed vegetables.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups mixed vegetables (carrots, bell peppers, broccoli)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix melted butter, garlic, thyme, salt, and pepper.
- Place chicken thighs on a sheet pan and brush with the garlic butter mixture.
- Toss mixed vegetables in olive oil and season with salt and pepper.
- Spread vegetables around the chicken on the sheet pan.
- Bake for 35-40 minutes or until chicken is cooked through and vegetables are tender.
- Serve hot and enjoy.
Notes
- Use any vegetables you prefer.
- Chicken can be marinated for extra flavor.
- Check chicken with a meat thermometer; it should reach 165°F (75°C).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: sheet pan garlic butter chicken and veggies
