Oh my goodness, let me tell you about this sheet pan garlic butter chicken and veggies! It’s an absolute game changer in my kitchen. Seriously, who doesn’t love a meal that comes together in one pan? I mean, the convenience is just unbeatable! You pop everything on a sheet pan, let the oven do its magic, and voilà—dinner is served! The juicy chicken thighs soak up all that rich garlic butter, while the veggies get beautifully roasted and packed with flavor. It’s quick, it’s easy, and clean-up? A breeze! Trust me, once you try this dish, it’ll become a staple in your weeknight rotation. Perfect for busy evenings or when you just want something delicious without a lot of fuss!
Ingredients List
- 4 chicken thighs
- 2 tablespoons garlic, minced
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 red bell pepper, sliced
How to Prepare Sheet Pan Garlic Butter Chicken and Veggies
Alright, let’s get cooking! This part is super straightforward, and I promise you’ll love how easy it is. Just follow these steps, and you’ll have a delicious meal on the table in no time!
Step-by-Step Instructions
- First things first, preheat your oven to 400°F (200°C). This is important because we want that oven nice and hot to get everything perfectly roasted!
- While the oven is warming up, grab a medium bowl and mix together the melted butter, minced garlic, salt, black pepper, and paprika. This garlic butter mixture is the star of the show, so make sure it’s well combined!
- Now it’s time to get those chicken thighs on the sheet pan. Place them in the center and brush them generously with that delicious garlic butter mixture. Don’t be shy—get it all over those thighs!
- Next, let’s add the veggies! Scatter the broccoli florets, baby carrots, and sliced red bell pepper around the chicken on the sheet pan. These colorful veggies will soak up all that garlicky goodness.
- Drizzle any remaining garlic butter over the veggies for extra flavor. Trust me, you won’t regret it!
- Pop the sheet pan into the oven and bake for about 25-30 minutes. You’ll know it’s done when the chicken is cooked through and has reached an internal temperature of 165°F (75°C). The veggies should be tender and slightly caramelized.
- Once it’s out of the oven, let it rest for a few minutes. Then serve hot and enjoy all that savory deliciousness!
Why You’ll Love This Recipe
- Quick Preparation: With just a few minutes of prep time, you can have a hearty meal ready without spending hours in the kitchen.
- One-Pan Wonder: Say goodbye to a mountain of dishes! Everything cooks together on one sheet pan, making clean-up a breeze.
- Flavor Explosion: The combination of garlic butter, juicy chicken, and roasted veggies creates a mouthwatering dish that everyone will love.
- Customizable: Feel free to switch up the vegetables or seasonings to suit your taste. You can make this dish your own every time!
- Healthy & Satisfying: Packed with protein and colorful veggies, this meal is not only delicious but also nutritious!
- Perfect for Meal Prep: Make a big batch for easy lunches or dinners throughout the week. Just reheat and enjoy the goodness!
Tips for Success
Alright, let’s make sure your sheet pan garlic butter chicken and veggies turns out absolutely perfect every time! Here are some of my favorite tips that I swear by:
- Marinate for Maximum Flavor: If you have a little extra time, try marinating the chicken in the garlic butter mixture for at least 30 minutes—or even overnight! It really amps up the flavor and keeps the chicken super juicy.
- Customize Your Veggies: Don’t feel tied to the veggies I used! You can swap in your favorites or whatever you have on hand. Zucchini, asparagus, or even sweet potatoes work beautifully here. Just make sure to cut them into similar-sized pieces for even cooking.
- Don’t Crowd the Pan: Give those chicken thighs and veggies some breathing room! If your sheet pan is too crowded, everything will steam instead of roast, and we want that beautiful caramelization!
- Check for Doneness: Always use a meat thermometer to check that your chicken has reached 165°F (75°C). It takes the guesswork out of cooking and helps you avoid any undercooked chicken!
- Mix Up the Spices: Feel free to play around with different spices! A little Italian seasoning or some chili flakes can add a whole new layer of flavor.
With these tips, you’ll be on your way to making this dish a total showstopper every time! Happy cooking!
Variations
Now, let’s get creative with this sheet pan garlic butter chicken and veggies! There are so many fun ways to switch things up and keep it fresh. Here are some of my favorite variations that I think you’ll love:
- Different Proteins: If you’re feeling adventurous, swap out the chicken thighs for chicken breasts, drumsticks, or even salmon! Just keep an eye on cooking times since they might vary a bit.
- Veggie Wonderland: Don’t limit yourself to just broccoli, carrots, and bell peppers! Try adding Brussels sprouts, cauliflower, or even a mix of colorful zucchini and squash. The more colors, the better!
- Spice it Up: Want to give this dish a little kick? Add some cayenne pepper or red pepper flakes to the garlic butter mixture for a spicy twist. Or try a dash of curry powder for a totally different flavor profile!
- Herb Infusion: Fresh herbs like rosemary, thyme, or oregano can elevate this dish to a whole new level. Toss some in with the garlic butter for that aromatic touch.
- Sweet and Savory: For a unique flavor, consider adding sweet potatoes or butternut squash. The sweetness pairs beautifully with the savory garlic butter and chicken!
- Lemon Zest: A squeeze of fresh lemon juice or some lemon zest added before serving can brighten up the whole dish. It’s like a burst of sunshine on your plate!
These variations are just starting points—feel free to mix and match to create your perfect version of this delightful meal. Enjoy experimenting!
Storage & Reheating Instructions
So, you’ve got some leftovers from your sheet pan garlic butter chicken and veggies? Lucky you! This dish keeps really well, and I’m here to share how to store it properly so you can enjoy it later.
First things first, let the dish cool down to room temperature before you store it. This helps prevent condensation and keeps everything nice and fresh. Once it’s cooled, transfer any leftovers into an airtight container. Make sure it’s sealed well to keep those flavors locked in!
You can store these leftovers in the refrigerator for up to 3-4 days. If you want to keep them longer, you can freeze the chicken and veggies! Just make sure to use a freezer-safe container or a heavy-duty freezer bag. They’ll be good for about 2-3 months in the freezer, but trust me, you’ll want to eat them long before then!
Now, when it comes to reheating, there are a couple of ways you can do it. For the best results, I recommend popping the leftovers back in the oven. Preheat your oven to 350°F (175°C), spread the chicken and veggies on a baking sheet, and heat for about 15-20 minutes or until warmed through. This method helps retain that lovely roasted texture.
If you’re in a hurry, you can absolutely use the microwave! Just place a portion on a microwave-safe plate, cover it with a damp paper towel (this keeps it from drying out), and heat in 30-second intervals until warmed through. Just keep an eye on it so you don’t overdo it!
And there you have it! Enjoy your delicious leftovers, and remember, this dish is just as good the second time around!
Nutritional Information
Alright, let’s talk about the nutritional values of this delicious sheet pan garlic butter chicken and veggies! Keep in mind that these numbers are estimates, but they give you a good idea of what you’re getting in this hearty meal:
- Serving Size: 1 serving
- Calories: 450
- Fat: 30g
- Saturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 600mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 3g
- Protein: 35g
This meal is not only satisfying but also packs a good protein punch while keeping the carbs on the lighter side. It’s a great option for those looking for a balanced and delicious dinner!
FAQ Section
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used for a leaner option. Just keep an eye on the cooking time, as they may cook a bit faster than thighs. Aim for an internal temperature of 165°F (75°C).
What if I don’t have broccoli? Can I use other vegetables?
Yes, you can totally swap out broccoli for whatever veggies you have on hand! Cauliflower, asparagus, or even a mix of bell peppers work great. Just make sure to cut them into similar sizes for even cooking.
How can I adjust the cooking time if I double the recipe?
If you’re doubling the recipe, I recommend using two sheet pans to avoid overcrowding. Keep the same cooking temperature, but check for doneness a few minutes earlier, as doubling may require a few extra minutes depending on how crowded the pans are.
Can I make this dish ahead of time?
Yes! You can prep everything in advance and store the chicken and veggies in the fridge until you’re ready to bake. Just be sure to let the marinated chicken come to room temperature before popping it in the oven.
What’s the best way to reheat leftovers?
For the best results, reheat your leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. This helps retain the texture. If you’re in a hurry, the microwave works too—just cover it with a damp paper towel to keep it moist!
For more information on the benefits of garlic, check out this Healthline article.
For tips on meal prepping, you can refer to this EatingWell guide.
Imprimer
Sheet Pan Garlic Butter Chicken and Veggies: 5 Star Delight
- Temps Total: 40 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
Sheet pan garlic butter chicken and veggies is a simple one-pan meal that combines juicy chicken with flavorful vegetables.
Ingrédients
- 4 chicken thighs
- 2 tablespoons garlic, minced
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 red bell pepper, sliced
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix melted butter, garlic, salt, pepper, and paprika.
- Place chicken thighs on a sheet pan and brush with garlic butter mixture.
- Add vegetables around the chicken on the sheet pan.
- Drizzle remaining garlic butter over the veggies.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve hot and enjoy.
Notes
- Adjust vegetables based on preference.
- Use chicken breasts for a leaner option.
- Marinate chicken for extra flavor.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 450
- Sucre: 3g
- De Sodium: 600mg
- La graisse: 30g
- Graisses Saturées: 15g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 15g
- La fibre: 4g
- La protéine: 35g
- Le taux de cholestérol: 120mg
Mots-clés: sheet pan garlic butter chicken and veggies
