Sheet Pan Garlic Butter Chicken and Veggies
A delightful weeknight meal featuring juicy chicken, tender vegetables, and a flavorful garlic butter sauce, all cooked on a single sheet pan for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a small saucepan over medium heat, then add minced garlic and paprika, stirring for about 1 minute.
- Arrange the chicken thighs, halved potatoes, and mixed vegetables on a large sheet pan.
- Drizzle the garlic butter mixture over everything, coating all ingredients well.
- Season with salt and pepper according to your taste.
- Bake for approximately 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
Notes
Marinating the chicken in garlic, olive oil, and spices a few hours before cooking can enhance the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg