Sheet Pan Garlic Butter Chicken and Veggies 5Simple Comforting Dinner
Sheet Pan Garlic Butter Chicken and Veggies features tender roasted chicken and colorful vegetables coated in a savory garlic butter sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
4 boneless skinless chicken thighs or breasts
1 pound baby potatoes halved
2 cups sliced carrots
2 cups broccoli florets
3 tablespoons butter melted
1 tablespoon olive oil
3 cloves garlic minced
1 teaspoon paprika
1 teaspoon dried oregano or thyme
Salt to taste
Black pepper to taste
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley optional
Instructions
-
Preheat oven to 400°F and prepare a large sheet pan.
-
Mix melted butter, olive oil, garlic, paprika, herbs, salt, and pepper.
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Toss potatoes and carrots with half the garlic butter and roast for 10 to 12 minutes.
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Brush chicken with remaining garlic butter.
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Add chicken to the pan and roast for 18 to 22 minutes.
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Add broccoli halfway through cooking.
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Roast until chicken reaches 165°F and vegetables are tender.
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Finish with lemon juice and parsley before serving.
Notes
Avoid overcrowding the pan for best browning. Adjust cooking time based on thickness of chicken.