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This recipe is my go-to when I want dinner that feels special but doesn’t require babysitting the stove. Sheet Pan Garlic Butter Chicken and Veggies is a simple roast of chicken, halved baby potatoes, and mixed vegetables all glazed in a warm garlic butter — it’s perfect for busy weeknights, casual family meals, or an easy weekend supper. The savory garlic-butter finish gives everything a restaurant-style shine with minimal effort. If you enjoy fuss-free mains and weekend baking, you might also like Buttermilk Blueberry Pancakes for a sweet brunch companion.
What makes this recipe special
This sheet-pan dinner combines juicy chicken and tender roasted vegetables in one tray for less cleanup and big flavor. It’s budget-friendly (chicken thighs stretch a long way), kid-friendly (mild garlic butter and paprika), and fast — about 30–40 minutes from oven to table. The butter and garlic caramelize slightly on the potatoes and veggies, creating crisp edges and deep flavor without complicated steps.
“Hands down the easiest weeknight meal — juicy chicken, golden potatoes, and veggies all in one pan. My whole family devoured it!”
How this recipe comes together
You’ll briefly melt butter with garlic, toss the chicken and vegetables to coat, then roast everything on a single sheet pan until the chicken is cooked and the vegetables are tender. The method is straightforward so you can prep, pop it in the oven, and handle sides while it cooks.
Ingredient list
4 chicken thighs or breasts, 1 lb baby potatoes, halved, 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots), 1/2 cup unsalted butter, 4 cloves garlic, minced, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 2 tablespoons olive oil, Fresh parsley for garnish (optional)
Substitutions and notes:
- Swap chicken breasts for thighs if you want more forgiving, juicier meat; reduce baking time slightly for smaller breasts.
- Use Yukon gold or fingerling potatoes if baby potatoes aren’t available; cut larger potatoes into 1-inch pieces.
- Any sturdy veggies work — zucchini and cherry tomatoes are good late-additions (add cherry tomatoes in the last 10 minutes).
- For dairy-free, replace butter with an equal amount of olive oil and add extra garlic for flavor.
Directions to follow
- Preheat the oven to 400°F (200°C).
- In a small saucepan over low heat, melt the butter and stir in the minced garlic until fragrant (about 1–2 minutes). Remove from heat.
- In a large bowl, combine the chicken, halved baby potatoes, and mixed vegetables.
- Pour the garlic butter over the chicken and veggies. Sprinkle the salt, black pepper, and paprika over everything and toss well so each piece is coated.
- Spread the mixture evenly on a large baking sheet in a single layer, leaving space between pieces for browning.
- Drizzle the olive oil over the pan and roast for 25–30 minutes, or until the chicken reaches 165°F and the vegetables are tender and slightly caramelized.
- Garnish with chopped fresh parsley if you like, and serve hot.
Best ways to enjoy it
Serve this with a crisp green salad, warm crusty bread, or simple rice to soak up the garlic butter. For a relaxed weekend brunch-meets-dinner, pair small plates of roasted chicken and veggies with fluffy pancakes or biscuits — try pairing with Buttermilk Blueberry Pancakes for a playful sweet-and-savory spread. Add lemon wedges for brightness or a dollop of Greek yogurt for creaminess.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3–4 days. Separate chicken and soft veggies if you want crisper reheated veggies.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a 350°F oven for 10–15 minutes to restore crisp edges, or microwave covered for 1–2 minutes for a quick meal (edges won’t be as crisp). If reheating frozen portions, thaw first and then reheat in the oven.
Pro chef tips
- Pat chicken dry and season under the butter for better browning.
- Space pieces out on the sheet pan to encourage caramelization instead of steaming. Use two pans if crowded.
- Add quick-cooking veggies (like cherry tomatoes or thin asparagus) during the last 8–10 minutes to prevent overcooking.
- If you like more color and char, broil for 2 minutes at the end—watch closely to avoid burning.
Different ways to try it
- Lemon-Herb: Add zest and juice of one lemon plus chopped thyme and oregano to the butter for a bright finish.
- Spicy Kick: Stir 1/2 teaspoon cayenne or a spoonful of harissa into the garlic butter.
- Keto/Paleo: Use ghee or olive oil and focus on low-carb vegetables like broccoli, cauliflower, and bell peppers.
- Mediterranean: Swap paprika for smoked paprika and add olives and feta after roasting.
Helpful answers
Q: Can I use frozen vegetables?
A: Yes—use firm-frozen vegetables but expect a bit more water; roast a few minutes longer and spread them out to help evaporate excess moisture.
Q: How do I know when the chicken is done?
A: Use an instant-read thermometer; the internal temperature should reach 165°F (74°C). Juices should run clear and meat should no longer be pink.
Q: Can I make this ahead for a dinner party?
A: Prep everything on the pan (coat with garlic butter) and refrigerate uncovered for up to 2 hours before baking. Bring to room temperature for 20 minutes and then roast as directed; this short rest helps even cooking.
Internal link suggestions:
- Buttermilk Blueberry Pancakes
- Buttermilk Blueberry Pancakes
Sheet Pan Garlic Butter Chicken and Veggies
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A simple roast of chicken, halved baby potatoes, and mixed vegetables, all glazed in warm garlic butter — perfect for busy weeknights or casual family meals.
Ingredients
- 4 chicken thighs or breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small saucepan over low heat, melt the butter and stir in the minced garlic until fragrant (about 1–2 minutes). Remove from heat.
- In a large bowl, combine the chicken, halved baby potatoes, and mixed vegetables.
- Pour the garlic butter over the chicken and veggies. Sprinkle the salt, black pepper, and paprika over everything and toss well to coat.
- Spread the mixture evenly on a large baking sheet in a single layer, leaving space between pieces for browning.
- Drizzle the olive oil over the pan and roast for 25–30 minutes, or until the chicken reaches 165°F and the vegetables are tender and slightly caramelized.
- Garnish with chopped fresh parsley if desired, and serve hot.
Notes
For dairy-free, replace butter with an equal amount of olive oil and add extra garlic for flavor. Leftovers can be stored in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg