Need a quick, easy, and delicious dinner? This Sheet Pan Garlic Butter Chicken and Veggies is your answer! It’s a complete meal that cooks all on one pan, making it perfect for busy weeknights. It’s packed with flavor, healthy, and incredibly simple to clean up. This recipe is designed for maximum flavor with minimal effort, resulting in a satisfying and stress-free meal.
What is Sheet Pan Garlic Butter Chicken and Veggies?
This “Sheet Pan Garlic Butter Chicken and Veggies” is a culinary lifesaver that combines juicy, tender chicken with perfectly roasted vegetables, all coated in a luscious garlic butter sauce. It’s a one-pan wonder, meaning less cleanup and more time enjoying your delicious creation. The beauty of this recipe lies in its simplicity and versatility. You can easily adapt it to your preferred vegetables or dietary needs. It’s a crowd-pleaser that’s equally suited for a family dinner or a quick meal prep for the week.
Ready to ditch the complicated recipes and embrace the ease of sheet pan cooking? Let’s get started and discover how to make this flavorful dish!
Key Ingredients for Sheet Pan Garlic Butter Chicken and Veggies:
- 1.5 lbs Boneless, skinless chicken thighs: Cut into 1-inch pieces for even cooking. You can also use chicken breasts, but thighs will be juicier.
- 1 lb Baby potatoes: Halved or quartered, depending on size.
- 1 lb Broccoli florets: Fresh or frozen (thawed).
- 1 Red bell pepper: Cored, seeded, and chopped into 1-inch pieces.
- 1 Yellow bell pepper: Cored, seeded, and chopped into 1-inch pieces.
- 1/2 Red onion: Cut into wedges.
- 4 tbsp Butter: Unsalted, melted.
- 4 cloves Garlic: Minced.
- 2 tbsp Fresh parsley: Chopped, for garnish.
- 1 tbsp Lemon juice: Freshly squeezed.
- 1 tsp Dried oregano
- 1/2 tsp Paprika: Smoked paprika adds a nice depth of flavor.
- Salt and pepper: To taste.
- Olive oil: For drizzling.
How to Make Sheet Pan Garlic Butter Chicken and Veggies:
This recipe is a breeze to make! Simply toss your chicken and veggies with a flavorful garlic butter sauce, spread them on a sheet pan, and roast until perfectly cooked and tender. The prep time is about 15 minutes, and the cooking time is around 25-30 minutes. The result is a delicious, satisfying meal that’s perfect for any night of the week!
Step-by-Step Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare Vegetables: In a large bowl, toss the baby potatoes, broccoli florets, red bell pepper, yellow bell pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper. Ensure the vegetables are evenly coated.
- Prepare Chicken: In a separate bowl, combine the cut up chicken thighs with salt and pepper.
- Make Garlic Butter Sauce: In a small bowl, whisk together the melted butter, minced garlic, lemon juice, dried oregano, and paprika.
- Combine and Coat: Add the chicken to the bowl/veggies and pour the garlic butter sauce over the chicken and vegetables. Toss everything together until evenly coated.
- Arrange on Sheet Pan: Spread the chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
- Roast: Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
- Garnish and Serve: Remove the sheet pan from the oven and garnish with fresh chopped parsley. Serve immediately and enjoy!
Why You’ll Love This Sheet Pan Garlic Butter Chicken and Veggies:
This recipe is a winner for several reasons. First, the main highlight is the incredible flavor! The garlic butter sauce infuses every bite with a rich, savory goodness that’s simply irresistible. Second, making this dish at home is a serious cost-saver compared to ordering takeout or dining out. You control the ingredients and portion sizes, ensuring a healthy and budget-friendly meal. Finally, the combination of juicy chicken and perfectly roasted veggies, plus the simplicity of one-pan cooking, makes it special.
If you enjoy this recipe, you might also like “Lemon Herb Roasted Chicken and Veggies,” which offers a similar one-pan concept with a different flavor profile. Give it a try and discover another easy weeknight dinner option!
Ready to elevate your dinner game? Grab your sheet pan and let’s create this delicious, budget-friendly, and flavorful meal together!
What to Serve Sheet Pan Garlic Butter Chicken and Veggies With:
This Sheet Pan Garlic Butter Chicken and Veggies is a complete meal on its own, but here are some complementary dishes, sides, or drinks to enhance your dining experience:
- Quinoa or Rice: A simple side of quinoa or rice can help soak up the delicious garlic butter sauce.
- Side Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the main dish.
- Crusty Bread: Perfect for dipping into the leftover sauce.
- White Wine: A crisp Sauvignon Blanc or Pinot Grigio pairs well with the garlic butter flavor.
- Iced Tea or Lemonade: A refreshing non-alcoholic option.
Top Tips for Perfecting Sheet Pan Garlic Butter Chicken and Veggies:
- Don’t Overcrowd the Pan: Overcrowding will steam the vegetables instead of roasting them, resulting in a soggy texture. Use two sheet pans if necessary.
- Cut Vegetables Evenly: This ensures even cooking.
- Use Fresh Garlic: Fresh garlic provides a more intense flavor than garlic powder.
- Adjust Cooking Time: Cooking time may vary depending on your oven. Check the chicken for doneness using a meat thermometer.
- Add Extra Vegetables: Feel free to add other vegetables like zucchini, carrots, or asparagus.
- Substitute Chicken: Use chicken breast instead of chicken thighs, but be sure to watch the cooking time to prevent it from drying out.
- Spice it up: Add a pinch of red pepper flakes to the garlic butter sauce for a little heat.
- Preheat the sheet pan: Place the sheet pan in the oven while it preheats. This will help the vegetables and chicken to get a good sear.
- Broil for extra color: For the last 2-3 minutes of cooking, broil the chicken and veggies for golden-brown color.
- Dry herbs: Can be substituted for fresh if needed. Use one teaspoon of dried herbs for every tablespoon of fresh ones.
Health Benefits of Sheet Pan Garlic Butter Chicken and Veggies:
This recipe is not only delicious but also offers several health benefits! Chicken is a lean source of protein, essential for building and repairing tissues. Vegetables provide valuable vitamins, minerals, and fiber, supporting overall health and digestion. The garlic in the butter sauce has antioxidant and anti-inflammatory properties.
Here’s specific health benefits in recipe :
- Broccoli is packed with vitamins C and K promotes immune health.
- Red peppers are rich in vitamin that supports skin, vision, and reproduction
- Baby potatoes provides energy boost!
Storing and Reheating Tips:
- Storing: Allow the chicken and vegetables to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.
- Reheating: To reheat, you can use the microwave, oven, or skillet. For the microwave, heat in 30-second intervals until warmed through. For the oven, preheat to 350°F (175°C) and bake for 10-15 minutes. For the skillet, heat over medium heat until warmed through, stirring occasionally.
- Freezing: To freeze leftovers, spread the chicken and vegetables in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer to a freezer-safe bag or container. This prevents the pieces from sticking together. Frozen leftovers can be stored for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Final Thoughts:
This Sheet Pan Garlic Butter Chicken and Veggies is a guaranteed crowd-pleaser that’s both easy to prepare and incredibly flavorful. Its versatility allows for customization based on your preferences, making it a go-to recipe for busy weeknights. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Sheet Pan Garlic Butter Chicken and Veggies FAQs:
- Can I use frozen vegetables? Yes, you can use frozen vegetables, but be sure to thaw them completely and pat them dry before roasting. This will help prevent them from becoming soggy.
- Can I use different vegetables? Absolutely! Feel free to substitute your favorite vegetables, such as zucchini, asparagus, or carrots.
- Can I use chicken breast instead of chicken thighs? Yes, you can use chicken breast, but be sure to watch the cooking time closely to prevent it from drying out.
- How do I know when the chicken is done? The internal temperature of the chicken should reach 165°F (74°C).
- Can I prepare this ahead of time? You can chop the vegetables and prepare the garlic butter sauce ahead of time. Store them separately in the refrigerator until ready to use.
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