Sheet Pan Garlic Butter Chicken and Veggies

Introduction

There’s something deeply comforting about the smell of garlic sizzling in butter as it fills the kitchen—warm, savory, and utterly inviting. This Sheet Pan Garlic Butter Chicken and Veggies is exactly that kind of meal: golden, juicy chicken thighs glazed with herby garlic butter and roasted alongside tender baby potatoes and a colorful medley of vegetables. Each bite offers a contrast of textures—the crisp edges of roasted potatoes, the soft succulence of the chicken, and the bright snap of zucchini and bell peppers—while the butter and garlic tie everything together with a silky, aromatic finish.

This recipe is perfect for weeknight dinners when time is tight but you still want something homey and impressive; it’s ideal for casual family gatherings or low-effort entertaining because the oven does most of the work. Make it on a Sunday to feed a week of leftovers, or serve it for a cozy winter supper where the kitchen aroma alone sets the mood.

Dish Snapshot

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Servings: 4 people
• Difficulty Level: Easy — one pan, easy cleanup, minimal hands-on time

Nutrition Highlights

Estimated nutrition per serving (1/4 of the recipe). These are approximate values calculated from standard nutrient profiles for the listed ingredients (USDA FoodData Central values and typical butter nutrition). Individual results will vary depending on exact ingredient brands and portion sizes.

• Calories: ~555 kcal
• Protein: ~26 g
• Total Carbohydrates: ~18 g
• Dietary Fiber: ~3 g
• Total Fat: ~43 g
• Saturated Fat: ~20 g
• Sodium: variable — approximately 150 mg per serving without added salt (will increase with added salt)

Notes on these numbers:

• Values are estimates based on typical raw weights: 4 boneless, skinless chicken thighs (~520 g total), 2 cups baby potatoes (~300 g), 2 cups mixed vegetables (~240 g), and 1/2 cup (113 g) unsalted butter.
• Saturated fat is relatively high because of the butter—if you’re monitoring saturated fat, consider using less butter or substituting part of it with olive oil.
• Nutrition calculations are based on government nutrient databases (e.g., USDA FoodData Central). For personalized dietary advice, consult a registered dietitian or your healthcare provider.

Why You’ll Love It

• Aroma & Flavor: The garlic-butter aroma is irresistible—rich and savory without being complicated. Paprika adds a gentle warmth and color, while garlic powder deepens the roasted garlic flavor.
• Ease & Speed: It’s essentially a one-pan meal: prep, toss, and roast. Fewer dishes, minimal fuss, and plenty of hands-off oven time.
• Family-Friendly & Flexible: Kids and adults alike enjoy the familiar flavors. You can easily scale quantities or swap veggies to match what’s in your fridge.
• Comforting & Impressive: It looks like a feast but takes the effort of a practical weeknight dinner. Perfect for cozy Sundays or casual dinner guests.

How to Make Sheet Pan Garlic Butter Chicken and Veggies

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 cups baby potatoes, halved (about 300 g)
• 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini) (about 240 g)
• 1/2 cup unsalted butter, melted (113 g)
• 4 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Optional ingredients and substitutions:

• Use olive oil (extra-virgin) instead of some or all of the butter to reduce saturated fat.
• Swap chicken thighs for 4 boneless, skinless chicken breasts (note: breasts cook faster—reduce oven time and check doneness).
• Use Yukon gold or small red potatoes instead of baby potatoes.
• Add a squeeze of lemon juice or 1 teaspoon dried Italian herbs for brightness.
• For a lower-fat option, reduce butter to 2–3 tablespoons and add 2 tablespoons olive oil.

Step-by-step Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the melted butter, minced garlic, garlic powder, paprika, salt, and pepper. Tip: Whisk thoroughly so the garlic and spices are evenly distributed; allow the mixture to sit for a minute so the garlic infuses the butter.
3. Place the chicken thighs, halved potatoes, and mixed vegetables on a large sheet pan. Arrange the potatoes cut-side down for crisper edges and space items slightly apart so hot air circulates.
4. Pour the garlic butter mixture over the chicken and vegetables, tossing to coat everything evenly. Tip: Use tongs or two spoons to turn the pieces so the butter coats evenly; avoid over-handling the chicken to keep it tender.
5. Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender. Doneness check: chicken should reach an internal temperature of 165°F (74°C) measured at the thickest part; potatoes should be fork-tender. If the chicken is browning too quickly, loosely tent foil over the pan.
6. Garnish with fresh parsley before serving. Let the chicken rest for 3–5 minutes after removing from the oven to retain juices.

Practical tips:

• If your chicken pieces vary in size, arrange larger pieces toward the outer parts of the pan where heat is most consistent.
• For crispier skin or edges, finish under the broiler for 1–2 minutes—watch closely to avoid burning.
• Don’t overcrowd the pan; use two sheet pans if needed for even roasting.

Best Pairings

• Grains: Serve with steamed rice, quinoa, or buttered couscous to soak up the garlic butter.
• Greens: A simple green salad with a lemon vinaigrette or quickly sautéed spinach balances the richness.
• Bread: Crusty bread or garlic bread is perfect for mopping up pan juices.
• Drinks: A chilled Pinot Grigio or a light lager complements the dish; for non-alcoholic, sparkling water with lemon works well.
• Light Sides: Roasted asparagus or a tangy coleslaw add contrast in texture and flavor.

Shelf Life & Storage

• Room temperature: Perishable cooked foods (including chicken) should not be left at room temperature for more than 2 hours (1 hour if the room is hot), per USDA food safety guidance.
• Refrigeration: Store leftovers in airtight containers in the refrigerator for 3–4 days. Reheat gently in a 350°F (175°C) oven until warmed through, or reheat individual portions in a microwave.
• Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: Some vegetables may become softer after freezing and reheating.

Pro Tips & Tricks

• Use a meat thermometer: the surest way to avoid undercooked or overcooked chicken is to check for 165°F (74°C) internal temperature.
• Even roasting = even pieces: Cut vegetables into uniform sizes so everything finishes at the same time.
• Flavor layering: Toast the garlic briefly in melted butter before tossing with the chicken for a deeper roasted garlic flavor (don’t let it burn).
• Pan choice matters: A rimmed sheet pan or large roasting pan with a dark finish helps with browning; line with foil or parchment for easy cleanup.
• Texture tweak: If you want crispiest results, roast the potatoes by themselves for 10 minutes, then add chicken and other vegetables so potatoes get extra head start on crisping.

Creative Twists

• Lemon-Herb Brightness: Add zest and juice of 1 lemon plus 1 teaspoon dried oregano. Finish with extra lemon wedges at the table.
• Spicy Sriracha Butter: Stir 1–2 tablespoons of Sriracha or your favorite hot sauce into the butter mixture for heat. Adjust to taste.
• Mediterranean Makeover: Replace paprika with 1 teaspoon smoked paprika and 1 teaspoon dried oregano; add kalamata olives and halved cherry tomatoes for the last 10 minutes of roasting.
• Vegan “Chick’n” Version: Swap chicken for firm tofu or seasoned chickpeas; use olive oil instead of butter and roast longer to crisp tofu. Add baby potatoes and a wider assortment of root vegetables for heartiness.
• Low-Fat Option: Reduce butter to 2 tablespoons and add 2 tablespoons olive oil; use skinless chicken breast instead of thighs and increase herbs for flavor.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs?
A: Yes. Boneless, skinless chicken breasts work; watch the oven time closely—breasts can dry out if overcooked. Start checking at 18–20 minutes and remove once internal temperature hits 165°F (74°C).

Q: My vegetables are still firm when the chicken is done—what can I do?
A: Cut vegetables smaller for faster cooking, parboil potatoes briefly before roasting, or start roasting potatoes alone for 10 minutes before adding chicken and softer vegetables.

Q: How can I make this healthier (less saturated fat)?
A: Reduce the amount of butter, substitute part or all of it with olive oil, or remove visible fat from the chicken. Increasing herbs, lemon, and garlic keeps flavor while reducing fat.

Q: Can I prepare this ahead?
A: Yes—assemble the dish in a covered pan and refrigerate for up to 24 hours. Bring to room temperature (~20 minutes) before baking and add a couple extra minutes to the cook time if chilled.

Q: What if I want more sauce?
A: Make an extra garlic-butter sauce on the stovetop (melt butter, add garlic, a splash of chicken broth or lemon juice) and spoon it over the plated dish.

Conclusion

Give this Sheet Pan Garlic Butter Chicken and Veggies a try the next time you want an easy, comforting meal that looks and tastes like more effort than it takes. If you enjoy one-pan dinners, you might also like the version on Sheet Pan Garlic Butter Chicken Meal – The Country Cook for another take, and for a quick weeknight-friendly variation check out Sheet pan Garlic Chicken & Veggies – Easy Peasy Meals. Share your results, swap your favorite vegetable combos in the comments, and join the conversation—I love seeing your twists on these simple, satisfying dinners.

Sheet Pan Garlic Butter Chicken and Veggies

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• Author: recipechangegmail-com
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A comforting one-pan meal of garlic butter chicken thighs roasted with baby potatoes and colorful vegetables, perfect for weeknight dinners.

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Ingredients

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• 4 boneless, skinless chicken thighs
• 2 cups baby potatoes, halved
• 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini)
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the melted butter, minced garlic, garlic powder, paprika, salt, and pepper.
3. Place the chicken thighs, halved potatoes, and mixed vegetables on a large sheet pan.
4. Pour the garlic butter mixture over the chicken and vegetables, tossing to coat.
5. Bake for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Garnish with fresh parsley before serving.

Notes

For crispy skin, finish under the broiler for a minute or two. Adjust the cooking time if substituting chicken breasts or varying the size of ingredients.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 555
• Sugar: 3g
• Sodium: 150mg
• Fat: 43g
• Saturated Fat: 20g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 100mg