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Sheet Pan Garlic Butter Chicken and Veggies

A comforting one-pan meal featuring succulent chicken thighs roasted with assorted vegetables in a rich garlic butter sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces chicken thighs or breasts Bone-in, skin-on provides the juiciest flavor.
Vegetables
  • 4 medium potatoes, diced You can substitute sweet potatoes for added nutrients.
  • 2 cups assorted vegetables (e.g., broccoli, bell peppers, carrots) Root vegetables or hardy greens work best for roasting.
Garlic Butter Sauce
  • 1/2 cup unsalted butter Use European-style butter for richer flavor.
  • 4 cloves garlic, minced Garlic adds natural umami and depth of flavor.
Seasoning
  • to taste salt and pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried herbs (e.g., thyme, rosemary) Herbs enhance the flavor profile.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a saucepan over medium heat, melt the unsalted butter. Add the minced garlic, salt, pepper, paprika, and dried herbs, whisking until fragrant and combined.
  3. On a large sheet pan, place the chicken thighs or breasts in the center, surrounded by the diced potatoes and assorted vegetables.
Cooking
  1. Drizzle the garlic butter mixture generously over the chicken and veggies.
  2. Roast in the preheated oven for 25-30 minutes until the chicken is golden and the veggies are tender.
  3. Serve warm directly from the sheet pan, garnished with fresh herbs if desired.

Notes

For enhanced nutrition, add leafy greens in the last 5 minutes of roasting. Can be made gluten-free and keto-friendly by substituting as needed.