Sheet Pan Garlic Butter Chicken & Veggies

$- 4 boneless, skinless chicken thighs - 2 cups baby potatoes, halved - 1 cup broccoli florets - 1 cup carrots, sliced - 4 tablespoons unsalted butter, melted - 4 garlic cloves, minced - 2 teaspoons dried thyme - 2 teaspoons paprika - Salt and pepper to taste - Fresh parsley for garnish For this dish, I love using chicken thighs. They stay juicy and tender. Baby potatoes add a nice texture. Broccoli and carrots bring color and nutrition. Garlic and butter tie all the flavors together. Seasoning gives it a warm, savory kick. When cooking for four, I use about four chicken thighs. Each thigh is a good portion. I pair them with two cups of baby potatoes. For veggies, one cup each of broccoli and carrots works well. If you want less or more, just adjust the amounts. If you don’t have certain ingredients, that’s okay! You can swap chicken thighs for chicken breasts. Any hearty veggies work. Try bell peppers, zucchini, or snap peas. For the best flavor, I recommend using boneless, skinless chicken thighs. They cook evenly and soak up flavor well. Fresh vegetables always taste better, but frozen works too. Frozen veggies are often picked at their peak. They can save time and still taste great. {{ingredient_image_1}} 1. Preheating the oven Preheat your oven to 400°F (200°C). This step is key to cooking the chicken and veggies evenly. 2. Mixing garlic butter In a small bowl, mix 4 tablespoons of melted butter with 4 minced garlic cloves, 2 teaspoons of dried thyme, 2 teaspoons of paprika, salt, and pepper. Stir until well combined. This mixture brings rich flavor to your dish. 1. Placing chicken and veggies on the sheet pan Take a large sheet pan and place 4 boneless, skinless chicken thighs in the center. Surround the chicken with 2 cups of halved baby potatoes, 1 cup of broccoli florets, and 1 cup of sliced carrots. This layout ensures every ingredient cooks well. 2. Drizzling garlic butter Drizzle the garlic butter mixture over the chicken and veggies. Make sure everything gets a good coat. Then, toss the veggies lightly to ensure they are well covered in the garlic butter. 1. Baking time and temperature Place the sheet pan in the preheated oven. Bake for 25-30 minutes. This time is just right for the chicken and veggies to cook through. 2. Using a meat thermometer To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures your chicken is safe to eat and juicy too. To ensure even cooking, cut your veggies into similar sizes. This helps them cook at the same rate as the chicken. Place the chicken thighs in the center of the pan. Arrange the veggies around them. This way, the heat circulates well. For crispy chicken skin, pat the chicken dry before seasoning. This helps the skin brown nicely. Use high heat, like 400°F (200°C), to get that perfect crunch. You can also broil the chicken for the last few minutes. This will give it a golden finish. Consider adding lemon juice or zest for brightness. Lemon pairs well with garlic and butter. Fresh herbs, like rosemary or thyme, add depth. You can also try adding a pinch of red pepper flakes for heat. Adjust spices to suit your taste. Don't be afraid to experiment! Pair your dish with a fresh salad or rice for a complete meal. A simple green salad with a light vinaigrette works well. You can also serve it with crusty bread to soak up the garlic butter. Garnish your dish with fresh parsley for a pop of color. It makes the meal look extra inviting! Pro Tips Use Fresh Garlic: Freshly minced garlic offers a stronger flavor compared to pre-minced or powdered garlic, enhancing the overall taste of the dish. Chicken Thighs Over Breasts: Choosing chicken thighs ensures juiciness and tenderness, making for a more flavorful and satisfying meal. Veggie Variety: Feel free to mix in other vegetables like bell peppers or zucchini for added color and nutrition, just adjust cooking times as needed. Resting Time: Allowing the chicken to rest after baking lets the juices redistribute, resulting in a moister and more flavorful bite. {{image_2}} You can use many seasonal vegetables in this dish. Try zucchini or bell peppers in summer. In fall, use butternut squash or Brussels sprouts. Each veggie adds a new taste. You can switch up flavors by mixing in green beans or asparagus too. Just cut them to similar sizes for even cooking. For chicken, you can use breasts or drumsticks. Chicken breasts cook faster but may dry out. Drumsticks have more flavor and stay juicy. If you want a vegetarian option, try chickpeas or tofu. Both soak up flavors well and make a great meal. Adding different spices can change the vibe of this dish. Try cumin for a warm taste or chili powder for heat. You can also add lemon zest for brightness. For marinades, mix olive oil, herbs, and your favorite spices. Let the chicken soak for a few hours for the best flavor. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. Keep it in the fridge for up to three days. For reheating, use the oven or microwave. Heat until the chicken reaches 165°F (75°C) for safe eating. This keeps the flavors fresh and the chicken juicy. If you want to freeze the dish, wait until it cools down. Place the chicken and veggies in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat in the oven for best results. This helps maintain texture and taste. In the fridge, your leftovers last about three days. In the freezer, they can stay good for three months. Always check for signs of spoilage before eating. If it smells off or looks different, it's best to discard it. These steps help you enjoy your sheet pan garlic butter chicken and veggies safely. It takes about 25 to 30 minutes to cook chicken thighs in the oven. The key is to reach an internal temperature of 165°F (75°C) for safety. Use a meat thermometer to check the temperature. This ensures your chicken is both safe and juicy. Cooking times may vary based on your oven or chicken size. Yes, you can make this meal ahead of time! Prepare the dish and store it in the fridge for up to 24 hours before baking. For best results, cover the pan tightly with plastic wrap or foil. When you're ready to eat, bake it straight from the fridge. You may need to add a few extra minutes to the cooking time. If you have leftovers, store them in an airtight container for up to three days. Reheat in the oven or microwave until warmed through. This dish pairs well with many sides. Here are some great options: - Rice: White or brown rice complements the chicken well. - Quinoa: A healthy, nutty option that adds protein. - Salad: A fresh green salad adds crunch and lightness. - Bread: Crusty bread is perfect for soaking up the garlic butter. For drinks, consider serving a light white wine or sparkling water with lemon. These enhance the meal's flavors and freshness. This blog post covers all you need for a great garlic butter chicken and veggies dish. We started with key ingredients, including chicken thighs, fresh veggies, and garlic butter. I shared precise measurements and tips for quality. Step-by-step, I guided you through preparation and cooking. I also offered tips for even cooking and ideas to enhance flavor. Finally, we explored variations and storage methods. With these insights, you can make a meal everyone will love. Enjoy cooking!$

Sheet Pan Garlic Butter Chicken & Veggies

A delicious and easy one-pan meal featuring garlic butter chicken thighs and a medley of vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
2 cups baby potatoes, halved
1 cup broccoli florets
1 cup carrots, sliced
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
2 teaspoons dried thyme
2 teaspoons paprika
to taste salt and pepper
for garnish fresh parsley

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, mix melted butter, minced garlic, thyme, paprika, salt, and pepper.
On a large sheet pan, arrange the chicken thighs in the center. Surround them with baby potatoes, broccoli florets, and carrot slices.
Drizzle the garlic butter mixture over the chicken and vegetables, ensuring everything is well coated.
Toss the vegetables a little to ensure even coverage with the garlic butter.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
Once done, remove the pan from the oven and let it rest for a few minutes.
Garnish with freshly chopped parsley before serving.

Notes

Feel free to substitute vegetables based on your preference.

Keyword chicken, garlic butter, sheet pan, vegetables