Description
A delicious, easy-to-make sheet pan meal with garlic butter chicken and vibrant roasted veggies, perfect for busy weeknights.
Ingredients
Scale
- 4 chicken thighs or breasts
- 2 cups baby potatoes, halved
- 2 cups assorted vegetables (broccoli, bell peppers, carrots)
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Grab a large, rimmed baking sheet and line it with parchment paper or aluminum foil.
- Combine melted butter, minced garlic, salt, pepper, paprika, and thyme in a bowl. Set aside half.
- Sprinkle salt and pepper on both sides of the chicken and place it in the center of the prepared sheet pan.
- Toss halved baby potatoes in the garlic butter mix and arrange them around the chicken.
- Toss assorted veggies in the remaining garlic butter mixture and place them on the sheet pan next to the chicken and potatoes.
- Roast in the oven for about 35-40 minutes until chicken reaches 165°F.
- Brush reserved garlic butter mix over chicken and veggies halfway through roasting.
- Let it rest for a few minutes before serving.
Notes
For a lighter option, use boneless chicken cuts. Serve with a quick salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken, garlic butter, sheet pan recipe, easy dinner, roasted vegetables