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Sheet Pan Garlic Butter Chicken

Sheet Pan Garlic Butter Chicken

Sheet Pan Garlic Butter Chicken is your new weeknight hero – a simple, incredibly flavorful one-pan meal that delivers tender chicken and perfectly roasted vegetables infused with rich garlic butter. This recipe is a game-changer for busy cooks looking for a delicious and effortless dinner solution.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 1 lb broccoli florets
  • 1 red bell pepper seeded and chopped into 1-inch pieces
  • 1 yellow bell pepper seeded and chopped into 1-inch pieces
  • 1 medium red onion cut into 1-inch chunks
  • 4 tablespoons unsalted butter melted
  • 4 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • salt to taste
  • freshly ground black pepper to taste
  • fresh parsley chopped (for garnish, optional)

Equipment

  • Large baking sheet
  • - Parchment Paper
  • Large Bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. If you don't have parchment paper, you can lightly grease the baking sheet.
  2. In a large bowl, combine the chicken pieces. Season generously with salt and freshly ground black pepper.
    1.5 lbs boneless, skinless chicken thighs or breasts, salt, freshly ground black pepper
  3. Add the broccoli florets, chopped red bell pepper, chopped yellow bell pepper, and red onion chunks to the same bowl as the chicken. Ensure all vegetables are cut into roughly uniform sizes for even cooking.
    1 lb broccoli florets, 1 red bell pepper, 1 yellow bell pepper, 1 medium red onion
  4. In a small bowl, whisk together the melted butter, minced garlic, fresh lemon juice, dried oregano, dried basil, and paprika. Stir until well combined.
    4 tablespoons unsalted butter, 4 cloves garlic, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon paprika
  5. Pour the prepared garlic butter sauce over the chicken and vegetables in the large bowl. Toss everything gently with your hands or a large spoon, ensuring that each piece of chicken and vegetable is evenly coated with the flavorful sauce.
  6. Spread the coated chicken and vegetables in a single layer on the prepared baking sheet. It's important not to overcrowd the pan, as this will cause the vegetables to steam rather than roast, which can result in a less desirable texture. If necessary, use two baking sheets.
  7. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender and slightly caramelized. The exact time will depend on the size of your chicken pieces and the heat of your oven.
  8. To ensure the chicken is fully cooked, you can insert a meat thermometer into the thickest part of a chicken piece; it should register 165°F (74°C). The vegetables should be fork-tender, with some nice browning on the edges.
  9. Once cooked, remove the baking sheet from the oven. If desired, sprinkle fresh chopped parsley over the top for an extra burst of freshness and color. Serve your delicious Sheet Pan Garlic Butter Chicken immediately.
    fresh parsley

Notes

Once cooled, store any leftover Sheet Pan Garlic Butter Chicken in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. For longer storage, you can freeze portions of the cooked dish for up to 2-3 months.
To reheat in the oven, preheat to 350°F (175°C) and warm for 10-15 minutes. Microwave reheat is also an option, but vegetables may lose crispness.
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