Go Back

Recipe by:

Sara Crocker

Sheet Pan Garlic Butter Chicken and Veggies

This Sheet Pan Garlic Butter Chicken and Veggies is a simple dish that combines succulent chicken thighs and colorful vegetables perfectly roasted in a fragrant garlic butter sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Chicken and Seasonings
  • 4 thighs chicken (bone-in, skin-on)
  • 2 Tbsp. unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • Salt and pepper to taste
Group: Veggies
  • 1 pound baby potatoes (Yukon Gold are recommended)
  • 2 cups assorted vegetables (like bell peppers and broccoli)
Group: Finishing Touches
  • 1 Tbsp. olive oil
  • 1 lemon juiced

Equipment

  • Oven
  • Small saucepan
  • Large bowl
  • Sheet pan

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small saucepan, melt the butter over medium heat. Add minced garlic, thyme, rosemary, salt, and pepper.
  3. In a large bowl, combine baby potatoes with half of the garlic butter mixture. Toss to coat and spread on a sheet pan.
  4. Nestle the chicken thighs among the potatoes and brush with remaining garlic butter.
  5. Toss assorted vegetables with olive oil, salt, and pepper. Arrange them around chicken and potatoes.
  6. Bake for about 40-45 minutes, or until chicken reaches 165°F (75°C) and veggies are tender.
  7. Once out of the oven, squeeze fresh lemon juice over everything.

Notes

Let the chicken rest for a few minutes after removing from the oven for juiciness.