Sheet Pan Garlic Butter Chicken and Veggies
A one-pan meal featuring tender chicken and vibrant veggies enveloped in a heavenly garlic butter sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 chicken thighs or breasts
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1/2 cup butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Create the garlic butter mixture by combining melted butter, minced garlic, dried thyme, paprika, salt, and pepper.
- Prepare the chicken and veggies, arranging them on a sheet pan.
- Drizzle the garlic butter mixture over the chicken and veggies.
- Toss to combine, coating everything evenly.
- Spread out the food in a single layer on the sheet pan.
- Bake for about 25-30 minutes until the chicken is cooked through and veggies are tender.
- Garnish with fresh parsley before serving.
Notes
For extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg