Why Make This Recipe
Sheet Pan Garlic Butter Chicken and Veggies is a fantastic choice for busy weeknights. It’s easy to prepare, requires minimal cleanup, and packs a punch of flavor. The combination of succulent chicken, tender potatoes, and colorful vegetables makes it a well-rounded meal that the whole family will enjoy. Plus, who doesn’t love a dish that all cooks together on one pan?
How to Make Sheet Pan Garlic Butter Chicken and Veggies
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, broccoli)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the melted butter, minced garlic, thyme, paprika, salt, and pepper.
- On a large sheet pan, arrange the chicken breasts in the center and surround them with halved potatoes and mixed vegetables.
- Drizzle the garlic butter mixture over the chicken and vegetables, tossing them gently to coat.
- Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
How to Serve Sheet Pan Garlic Butter Chicken and Veggies
Serve the garlic butter chicken and veggies right from the sheet pan for a rustic feel. You can plate individual portions or serve family-style. It pairs well with a side salad or some crusty bread to soak up any delicious garlic butter left on the pan.
How to Store Sheet Pan Garlic Butter Chicken and Veggies
To store leftovers, let the dish cool completely. Then, transfer the chicken and veggies to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to freeze it, ensure it is in a freezer-safe container, and it will last up to 2-3 months.
Tips to Make Sheet Pan Garlic Butter Chicken and Veggies
- Cut the vegetables and potatoes into similar sizes for even cooking.
- For added flavor, marinate the chicken in the garlic butter mixture for 30 minutes before baking.
- Feel free to add other vegetables like carrots or asparagus based on your preference.
Variation
You can easily customize this recipe by using different cuts of chicken, like thighs or drumsticks. Also, experiment with different spices and herbs to suit your taste. Adding a splash of lemon juice or zest can bright up the flavors even more.
FAQs
Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just add them to the pan without thawing, and adjust the cooking time as needed.
What if I don’t have unsalted butter?
You can use salted butter, but reduce the added salt in the recipe to avoid making the dish too salty.
Can I make this recipe ahead of time?
Absolutely! You can prep the chicken and vegetables in advance. Just keep them in the refrigerator until you’re ready to cook them.
Sheet Pan Garlic Butter Chicken and Veggies
A one-pan meal featuring succulent chicken, tender potatoes, and colorful vegetables, perfect for busy weeknights.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, broccoli)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the melted butter, minced garlic, thyme, paprika, salt, and pepper.
- On a large sheet pan, arrange the chicken breasts in the center and surround them with halved potatoes and mixed vegetables.
- Drizzle the garlic butter mixture over the chicken and vegetables, tossing them gently to coat.
- Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
For even cooking, cut the vegetables and potatoes into similar sizes. Marinate chicken for additional flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken, sheet pan, one pan meal, garlic butter, family dinner