Introduction
If you’re looking for a simple yet delightful dinner that’s as easy to make as it is to enjoy, look no further than this Sheet Pan Garlic Butter Chicken and Veggies. This one-pan wonder features juicy chicken thighs paired with vibrant, colorful vegetables, all roasted to perfection. With a rich, buttery garlic sauce drizzled over everything, every bite is bursting with flavor. Perfect for busy weeknights, it’s a meal that satisfies the whole family while keeping cleanup to a minimum!
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 1/2 cup unsalted butter, melted
- 6 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 400°F (200°C), ensuring it’s nice and hot for that golden finish.
- In a small bowl, combine the melted butter, minced garlic, Italian seasoning, paprika, salt, and pepper, mixing well to create a fragrant garlic butter sauce.
- On a large sheet pan, arrange the chicken thighs in the center, allowing space for the veggies to be nestled around them.
- Add the halved baby potatoes around the chicken, making sure they’re all facing cut-side up to get that lovely caramelization.
- Drizzle half of the garlic butter mixture generously over the chicken and potatoes, letting that delicious flavor soak in.
- Toss the broccoli, carrots, and bell peppers in the remaining garlic butter mixture until they are nicely coated.
- Arrange the veggies around the chicken and potatoes on the sheet pan, ensuring everything has enough room to roast evenly.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
- Once done, remove the pan from the oven and sprinkle fresh parsley over the dish before serving for that perfect touch of color and freshness.
Notes or Tips
Feel free to customize the vegetables based on your preferences or what you have on hand. Zucchini, asparagus, or even sweet potatoes would work beautifully. For added flavor, consider marinating the chicken in the garlic butter mixture for a few hours before cooking. This dish is also great for meal prep, as leftovers can be easily reheated for lunch the next day!
Cooking Techniques
Roasting is a fantastic technique for bringing out the natural sweetness in vegetables while keeping meats juicy and tender. By using a sheet pan, the ingredients are laid out in a single layer, allowing them to cook evenly and develop a lovely caramelization. Be sure not to overcrowd the pan to achieve that perfect roasted finish!
FAQ
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may require a shorter cooking time. Be sure to check for doneness.
What can I serve with this dish?
This meal is complete on its own, but it pairs wonderfully with a simple green salad or some crusty bread to soak up the delicious garlic butter!
Conclusion
This Sheet Pan Garlic Butter Chicken and Veggies recipe is not only fuss-free but also leaves you with a delightful blend of flavors and textures. It’s the kind of comforting meal that feels like a warm hug at the end of a long day. So, gather your ingredients, preheat your oven, and get ready to treat your taste buds to a dinner everyone will love!