Imagine coming home after a long day, only to find that dinner prep is simpler than you expected. That’s the beauty of Sheet Pan Garlic Butter Chicken and Veggies. This dish is not just a feast for the taste buds; it’s a lifesaver for busy weeknights or family gatherings. With juicy chicken thighs or breasts nestled among colorful veggies, this meal is both comforting and nutritious. Plus, the aroma of garlic butter wafting through your kitchen? Absolutely irresistible.
Why you’ll love this dish
This recipe is a game-changer for anyone looking for a quick and satisfying meal. It’s all about simplicity and flavor. With minimal prep time, a single sheet pan to clean, and a hearty combination of protein and vegetables, you’ll find that this dish checks all the boxes. Whether you’re in need of a weeknight dinner solution or hosting friends, this dish is a surefire hit. Plus, it’s kid-approved, making it perfect for family dinners.
"This meal brought my family together around the table! Easy to prepare and clean-up was a breeze!" – A satisfied reader
A step-by-step overview
Preparing this delightful dish is straightforward. You’ll start by preheating your oven, mixing your seasonings, and arranging everything on one handy sheet pan. This means less time spent in the kitchen and more time enjoying the meal with your loved ones. Here’s how it all comes together:
- Preheat your oven to 400°F (200°C).
- Combine the garlic butter with salt, pepper, and paprika in a bowl.
- Arrange chicken and veggies on a sheet pan, drizzle with olive oil, and top with the garlic butter mixture.
- Roast in the oven for 25-30 minutes or until the chicken is thoroughly cooked and the veggies are tender.
- Serve warm and enjoy!
Gather these items
For this flavorful dish, you’ll need:
- 4 chicken thighs or breasts – feel free to use skin-on for extra flavor.
- 4 tablespoons garlic butter – homemade or store-bought works well.
- 1 pound baby potatoes, halved – they cook quickly and add a nice texture.
- 1 cup broccoli florets – fresh or frozen.
- 1 cup carrots, sliced – vibrant and sweet.
- 1 teaspoon salt – to bring out the flavors.
- 1/2 teaspoon pepper – for a hint of spice.
- 1 teaspoon paprika – adds smokiness.
- 1 tablespoon olive oil – essential for roasting.
Optional substitutions include using other protein like salmon or tofu and varying the vegetables based on what you have on hand.
Directions to follow
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the garlic butter with salt, pepper, and paprika until well combined.
- On a sheet pan, arrange the chicken and all the veggies. Drizzle olive oil over the veggies, then top everything with your garlic butter mixture.
- Roast in the oven for 25-30 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the veggies are tender and slightly caramelized.
- Serve warm and dig into the deliciousness!
Best ways to enjoy it
To make your dining experience even better, consider serving this dish with a side of warm crusty bread to soak up any leftover garlic butter. Alternatively, a fresh green salad or some creamy mashed potatoes would pair beautifully with the roasted flavors of the chicken and veggies. For a complete meal, don’t hesitate to pour a glass of your favorite wine or make a light fruit-infused water.
Keeping leftovers fresh
After enjoying this meal, you might have some leftovers. The best way to store them is in an airtight container in the refrigerator, where they’ll stay fresh for about 3-4 days. To reheat, simply pop the dish back into the oven or microwave until heated through. If you want to store it longer, you can freeze the cooked chicken and veggies in a freezer-safe container for up to 2-3 months. When reheating from frozen, allow to thaw overnight in the fridge for best results.
Helpful cooking tips
- If you want to up the flavor, marinate the chicken in the garlic butter mixture for an hour or overnight.
- Double the garlic butter for extra richness—who doesn’t love a buttery meal?
- Cut your veggies into uniform sizes to ensure they cook evenly; no one likes a crunchy carrot alongside perfectly tender potatoes!
Creative twists
Feeling adventurous? You can easily switch up the flavors by using different spices such as Italian seasoning or lemon zest. Throw in some bell peppers or zucchini for extra color and nutrition. For a kicked-up version, sprinkle some grated parmesan on top of the veggies during the last 5 minutes of roasting.
Common questions
What’s the prep time?
The prep time is about 10-15 minutes, making it a quick option for dinner.
Can I use frozen chicken?
Yes, frozen chicken can be used, but you may need to extend the cooking time to ensure it cooks through completely.
What other veggies can I use?
You can substitute almost any veggie! Asparagus, bell peppers, or green beans work well in this recipe.
How can I make it gluten-free?
This recipe is naturally gluten-free; just ensure your garlic butter doesn’t contain gluten additives.
This Sheet Pan Garlic Butter Chicken and Veggies is simple, flavorful, and perfect for any occasion. With its ease of preparation and cleanup, family dinners have never been so delightful!
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Sheet Pan Garlic Butter Chicken and Veggies
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A simple and flavorful dish featuring juicy chicken and colorful veggies, perfect for busy weeknights and family gatherings.
Ingredients
- 4 chicken thighs or breasts (skin-on for extra flavor)
- 4 tablespoons garlic butter
- 1 pound baby potatoes, halved
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the garlic butter with salt, pepper, and paprika until well combined.
- On a sheet pan, arrange the chicken and all the veggies. Drizzle olive oil over the veggies, then top everything with your garlic butter mixture.
- Roast in the oven for 25-30 minutes or until the chicken is fully cooked and the veggies are tender and slightly caramelized.
- Serve warm and enjoy!
Notes
Consider serving with warm crusty bread, green salad, or creamy mashed potatoes. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American