Sheet Pan Garlic Butter Chicken and Veggies
A simple and comforting one-pan meal featuring juicy chicken thighs and vibrant roasted veggies in rich garlic butter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 4 tablespoons garlic butter
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- Optional: lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the garlic butter by melting it in a saucepan and stirring in minced garlic.
- Season the chicken thighs with garlic butter, salt, pepper, and Italian seasoning.
- Prepare the veggies by tossing them in the remaining garlic butter with salt and pepper.
- Arrange the chicken in the center of a sheet pan and scatter the veggies around it.
- Roast for about 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve hot with a squeeze of fresh lemon juice, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can be prepped ahead of time.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg
Keywords: sheet pan, garlic butter, chicken, one-pan meal, easy dinner