Savory Sheet Pan Garlic Butter Chicken and Veggies Delight

This Sheet Pan Garlic Butter Chicken and Veggies offers an effortless, hearty meal that combines tender chicken and vibrant seasonal vegetables, perfect for weeknight dinners.

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Prep Time 10

Cook Time 30

Resting Time 10

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Chicken

4-6 thighs chicken Pat dry before seasoning
½ cup unsalted butter Melted for garlic butter
4-5 cloves minced garlic Adds flavor to the butter
salt To taste
pepper To taste
fresh herbs Optional, like rosemary or thyme

Vegetables

3 cups seasonal vegetables Choice of bell peppers, zucchini, broccoli, etc.

Equipment

oven
Sheet Pan
Saucepan
mixing bowl
parchment paper

Method

Cooking Steps

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil.
Melt the unsalted butter with minced garlic in a small saucepan over low heat for about 3-4 minutes.
Pat chicken thighs dry, season with half of the garlic butter, salt, pepper, and herbs, and toss to coat.
Chop your choice of vegetables and toss them with remaining garlic butter, salt, and pepper.
Arrange chicken and veggies on the sheet pan, maintaining a single layer for even roasting.
Roast in the oven for 25-30 minutes until chicken reaches 165°F (74°C) and veggies are tender.
Let the dish rest for 5-10 minutes before serving for optimal flavors.
Serve the chicken and veggies drizzled with remaining garlic butter from the pan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 24gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 450IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

This dish is family-friendly and versatile enough to customize with various vegetables or herbs.

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