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Sheet pan of garlic butter chicken with colorful roasted vegetables

Sheet Pan Garlic Butter Chicken and Veggies

A simple and delicious weeknight meal combining juicy chicken, tender potatoes, and vibrant mixed vegetables, all cooked on one sheet pan.
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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 Thighs tend to stay juicier, but breasts work just as well.
  • 3 tablespoons garlic butter (melted) Use spicy flavored garlic butter for an extra kick.
  • 4 medium potatoes (cubed) Slice into uniform sizes for even cooking.
  • 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots) Feel free to customize based on seasonal availability.
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon dried herbs (e.g., thyme or rosemary) Fresh herbs can be substituted; just double the amount.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the chicken with melted garlic butter. Season with salt, pepper, and your choice of herbs.
Cooking
  1. Place the seasoned chicken on a sheet pan. Arrange cubed potatoes and mixed vegetables around the chicken.
  2. Drizzle any remaining garlic butter over the veggies for extra flavor.
  3. Bake in the oven for 25-30 minutes or until the chicken is thoroughly cooked and the potatoes are fork-tender.
  4. Serve warm and savor your meal!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave. Can be frozen for up to three months. For added flavor, consider adding a splash of lemon juice before serving or using different seasonal vegetables.