Sheet Pan Garlic Butter Chicken and Veggies is a simple and delicious meal that brings together tender chicken and colorful vegetables on one pan. This dish is perfect for busy weeknights or weekend dinners. The best part? Cleanup is a breeze!
Why Make This Recipe
This recipe is not just easy to make; it is also packed with flavor. The garlic butter sauce elevates the taste of the chicken and veggies. Plus, using a sheet pan makes it easy to prepare a complete meal without a lot of fuss. It’s a great way to enjoy a healthy dinner with minimal effort.
How to Make Sheet Pan Garlic Butter Chicken and Veggies
Ingredients:
- Chicken thighs or breasts
- Potatoes, diced
- Mixed vegetables (like bell peppers, broccoli, and carrots)
- Butter
- Garlic, minced
- Olive oil
- Salt
- Pepper
- Herbs (like thyme or rosemary)
Directions:
- Preheat the oven to 400°F (200°C).
- On a large sheet pan, arrange the diced potatoes and veggies.
- In a bowl, melt the butter and mix in minced garlic, olive oil, salt, pepper, and herbs.
- Pour the garlic butter mixture over the chicken and veggies, tossing to coat well.
- Spread the chicken evenly among the veggies.
- Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and veggies are tender.
- Serve warm and enjoy!
How to Serve Sheet Pan Garlic Butter Chicken and Veggies
Serve this dish straight from the pan for a casual vibe. You can pair it with a simple green salad or some crusty bread to soak up the delicious garlic butter. This meal is great for family dinners or gatherings with friends.
How to Store Sheet Pan Garlic Butter Chicken and Veggies
If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3 days. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make Sheet Pan Garlic Butter Chicken and Veggies
- Feel free to mix and match your favorite vegetables.
- If you like a little crunch, broil the dish for the last 2-3 minutes.
- For added flavor, marinate the chicken in the garlic butter mixture for a few hours before cooking.
Variation
Try adding different herbs or spices to give the dish your personal touch. You can also use quinoa or rice instead of potatoes for a lighter option.
FAQs
1. Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just add a few extra minutes to the cooking time to ensure everything is heated through.
2. How can I make this dish spicier?
You can add red pepper flakes or hot sauce to the garlic butter mixture for some heat.
3. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they might cook a bit faster. Make sure to check for doneness so they don’t dry out.
Sheet Pan Garlic Butter Chicken and Veggies
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A simple and delicious meal featuring tender chicken and colorful vegetables, all cooked on one pan for easy cleanup.
Ingredients
- Chicken thighs or breasts
- Potatoes, diced
- Mixed vegetables (bell peppers, broccoli, carrots)
- Butter
- Garlic, minced
- Olive oil
- Salt
- Pepper
- Herbs (thyme or rosemary)
Instructions
- Preheat the oven to 400°F (200°C).
- On a large sheet pan, arrange the diced potatoes and veggies.
- In a bowl, melt the butter and mix in minced garlic, olive oil, salt, pepper, and herbs.
- Pour the garlic butter mixture over the chicken and veggies, tossing to coat well.
- Spread the chicken evenly among the veggies.
- Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and veggies are tender.
- Serve warm and enjoy!
Notes
For better flavor, marinate the chicken in the garlic butter mixture for a few hours before cooking. Serve with a green salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American