Sheet Pan Garlic Butter Chicken and Veggies
A delightful combination of juicy chicken and tender vegetables, all roasted together for a mouthwatering meal with rich garlic butter flavor.
Ingredients
For the Base
- 4 pieces chicken thighs or breasts Boneless, skinless chicken is a leaner option.
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (like bell peppers, carrots, and broccoli) Customize with your favorite vegetables.
For the Sauce
- 1/2 cup unsalted butter For a lighter option, substitute some with olive oil.
- 4 cloves garlic, minced Fresh garlic gives better flavor than powder.
- 1 teaspoon dried thyme Fresh herbs can be used; double the amount.
- 1 teaspoon dried rosemary Fresh herbs can be used; double the amount.
- to taste salt and pepper Adjust as per preference.
To Serve
- to taste fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- In a small saucepan, melt the butter over low heat. Add the minced garlic, thyme, rosemary, salt, and pepper, and stir well to combine the flavors.
- On a large baking sheet, arrange the chicken, halved potatoes, and mixed vegetables in a single layer to allow for even roasting.
- Drizzle the garlic butter sauce over everything on the sheet pan, ensuring all ingredients are well-coated.
Cooking
- Bake for 25-30 minutes or until the chicken is cooked through and the veggies are tender.
- Chicken should reach an internal temperature of 165°F (74°C) for safe consumption.
Serving
- Remove from the oven, and garnish with fresh parsley before serving.
Notes
Use a meat thermometer to avoid overcooking! Customize cooking times if using larger chicken pieces.