Sheet Pan Garlic Butter Chicken and Veggies
A simple sheet pan meal featuring tender chicken thighs, roasted baby potatoes, and colorful mixed vegetables, all drizzled with a rich garlic butter sauce.
Servings: 4 servings
Calories: 480kcal
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in or boneless, as preferred
- 450 g baby potatoes, halved Cut in half for even roasting
- 300 g mixed vegetables Use a mix of broccoli, bell peppers, and carrots
Garlic Butter Sauce
- 115 g unsalted butter Melted for the sauce
- 4 cloves garlic, minced Fresh garlic recommended for best flavor
- 1 teaspoon dried thyme
- 1 teaspoon paprika For added flavor and color
- to taste Salt and pepper
- Fresh parsley for garnish Adds freshness to the dish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small saucepan, melt the butter over medium heat. Once melted, add the minced garlic, dried thyme, paprika, salt, and pepper. Stir well to combine.
- On a large sheet pan, arrange the chicken thighs and baby potatoes. Add the mixed vegetables around the chicken and potatoes. Drizzle the garlic butter sauce generously over everything, making sure they’re well coated.
Cooking
- Roast in the oven for about 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the veggies are tender.
- Once done, garnish with fresh parsley before serving.
Notes
Marinate the chicken thighs in the garlic butter sauce for 30 minutes before cooking for extra flavor. Feel free to use different vegetables such as zucchini or asparagus. For crispy skin, broil the chicken for the last 3-5 minutes of roasting.