Ever had dinner that practically makes itself?
You know that feeling when the aroma of garlic and butter wafts through your kitchen, making your mouth water? That’s exactly what you get with this Sheet Pan Garlic Butter Chicken and Veggies! This recipe not only transforms basic weeknight dinners into something spectacular but also does so with just one pan. Talk about a hassle-free cleanup!
Why Make This Recipe
Who doesn’t love a dinner that tastes delicious and requires minimal effort? Here are a few reasons why this recipe will become an instant favorite:
- Easy Cleanup: One pan means fewer dishes to wash. 🙌 You can spend more time enjoying your meal instead of scrubbing pots and pans.
- Affordable Ingredients: This meal doesn’t cost an arm and a leg. You can whip it up without breaking the bank!
- Family-Friendly: With juicy chicken and colorful veggies, you won’t have to play referee at the dinner table. Everyone will be begging for second helpings!
Ingredients
You don’t need fancy stuff — just these basics!
- 4 chicken breasts
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (such as broccoli, bell peppers, and carrots)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
Let’s dive right into making this luscious dish. Follow these simple steps:
- Preheat your oven to 400°F (200°C).
- In a small saucepan, melt the butter over medium heat; then add minced garlic and dried thyme. Cook for about 1-2 minutes until fragrant.
- On a large sheet pan, arrange the chicken breasts, halved baby potatoes, and mixed vegetables.
- Pour the garlic butter mixture over the chicken and veggies. Season with salt and pepper.
- Toss everything to coat well, then spread it in an even layer.
- Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the veggies are tender.
- Garnish with fresh parsley if desired, and serve hot.
How to Make Sheet Pan Garlic Butter Chicken and Veggies (Overview)
Making this dish is as easy as 1-2-3! Start by prepping your chicken and veggies on a sheet pan. Melt that butter and let the garlic dance in there for a couple of minutes—don’t skip this step, it’s when the magic happens! Pour that luscious mix over everything, season, and pop it in the oven. Pro tip: checking the chicken’s doneness is key! You want it juicy, not dry. Trust me; you’ll be in dinner heaven. 😍
How to Serve Sheet Pan Garlic Butter Chicken and Veggies
Once out of the oven, you’re left with a platter of colorful goodness! The golden-brown chicken, bright greens, and vibrant veggies create a feast for the eyes. Consider serving this with a side of crusty bread to soak up that garlic butter, or over a bed of fluffy rice for a heartier meal. Just picture it: succulent chicken alongside tender, roasted veggies—pure bliss!
How to Store Sheet Pan Garlic Butter Chicken and Veggies
Planning to have leftovers? No problem! This dish can last in the fridge for up to 4 days. Just make sure to store it in an airtight container. Want to keep it longer? You can freeze it for about 3 months. When you’re ready to dig in again, simply reheat it in the oven or microwave until it’s warmed through. Dinner is served!
Tips to Make Sheet Pan Garlic Butter Chicken and Veggies
Want to elevate this dish in your very own way? Here are some quick insider tricks:
- Timing is Key: If you’re using larger chicken breasts, just add a few extra minutes to the cooking time.
- Mix It Up: Add different veggies based on what’s in season or what you have on hand.
- Crispy Skin Lovers: For that golden top, switch on the broiler for the last few minutes but keep a close eye!
- Flavor Boost: Add a pinch of paprika or lemon zest for a fresh twist.
Variation
Feeling adventurous? Try swapping the chicken with plant-based alternatives for a vegan twist! You can also play with different herb combinations like rosemary or oregano for extra flavor. The world is your oyster — or should I say, your veggie pan? 😉
FAQs
1. Can I use frozen vegetables?
Absolutely! Just keep in mind they might release extra moisture, so you may need to cook a bit longer.
2. Can I make this in advance?
Definitely! You can prep everything earlier in the day and just pop it in the oven when you’re ready to eat.
3. What can I substitute for chicken?
You can use tofu, seitan, or even leave out the protein entirely for a veggie-packed dish!
📌 Pin this recipe for your next cozy dinner night!
Sheet Pan Garlic Butter Chicken and Veggies
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a small saucepan, melt the butter over medium heat; then add minced garlic and dried thyme. Cook for about 1-2 minutes until fragrant.
- On a large sheet pan, arrange the chicken breasts, halved baby potatoes, and mixed vegetables.
- Pour the garlic butter mixture over the chicken and veggies. Season with salt and pepper.
- Toss everything to coat well, then spread it in an even layer.
- Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the veggies are tender.
- Garnish with fresh parsley if desired, and serve hot.