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Sheet Pan Garlic Butter Chicken and Veggies

A hassle-free, one-pan meal featuring golden chicken thighs bathed in rich garlic butter with vibrant roasted vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs or breasts
  • 2 cups mixed vegetables (such as broccoli, carrots, and bell peppers) Can swap based on season or availability
  • 1/4 cup unsalted butter Melted
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Place the chicken on a large sheet pan.
  3. In a small saucepan, melt the butter over medium heat and add the minced garlic and paprika. Stir well.
  4. Pour the garlic butter over the chicken and season with salt and pepper.
  5. Add the mixed vegetables around the chicken on the sheet pan, drizzling with any remaining garlic butter.
Cooking
  1. Bake in the oven for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
  2. Garnish with fresh parsley if desired and serve.

Notes

For best results, ensure chicken thighs are similar in size for even cooking. This dish keeps well in the fridge for 3-4 days or can be frozen for up to 3 months. To reheat, use the oven or microwave.