Sheet Pan Garlic Butter Chicken and Veggies

A simple and delicious weeknight recipe that combines tender chicken thighs with fresh vegetables, all bathed in a rich garlic butter sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken thighs Use room temperature chicken for better seasoning absorption.
1 pound baby potatoes, halved Any small potato variety works.
2 cups broccoli florets Feel free to substitute with other veggies.
1 piece bell pepper, sliced Any color of bell pepper is fine.

Garlic Butter Mixture

1/4 cup unsalted butter, melted For dairy-free option, use olive oil or plant-based butter.
4 cloves garlic, minced Fresh garlic adds the best flavor.
1 teaspoon paprika Adds color and a subtle taste.
to taste Salt and pepper Season according to preference.

Garnish

to taste Fresh parsley Chop for garnish before serving.

Method

Preparation

Preheat your oven to 400°F (200°C).
In a bowl, mix the melted butter, minced garlic, paprika, salt, and pepper.

Cooking

Place the chicken thighs on your sheet pan and drizzle half of the garlic butter mixture over them.
Scatter the halved baby potatoes, broccoli florets, and sliced bell pepper around the chicken.
Drizzle the remaining garlic butter over the veggies for extra flavor.
Bake for 25-30 minutes until the chicken is cooked through and the veggies are tender.
Garnish with fresh parsley before serving.

Notes

To keep leftovers fresh, store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat in the oven or microwave.