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–+ servings

Sheet Pan Garlic Butter Chicken and Veggies

A delicious and easy one-pan meal featuring tender chicken and colorful vegetables, all roasted in a flavorful garlic butter sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Veggies
  • 4 pieces chicken thighs bone-in, skin-on
  • 2 cups broccoli florets
  • 2 cups baby carrots
  • 1 cup red bell pepper sliced
  • 1 cup yellow onion sliced
Garlic Butter Sauce
  • 1/2 cup unsalted butter melted
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Prepare the Oven and Ingredients
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine melted butter, minced garlic, thyme, rosemary, salt, and pepper.
Arrange Chicken and Veggies
  1. Place the chicken thighs on a sheet pan and arrange the broccoli, carrots, bell pepper, and onion around them.
  2. Drizzle the garlic butter sauce over the chicken and vegetables, ensuring everything is well coated.
Bake
  1. Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  2. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
Serve
  1. Remove from the oven and let rest for a few minutes before serving.
  2. Serve hot and enjoy your meal!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 15gFiber: 5gSugar: 4g

Notes

Feel free to substitute the vegetables with your favorites or whatever you have on hand.

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