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Here are the tasty ingredients you need for this recipe: - 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 cup carrots, sliced - 1 cup broccoli florets - 1/4 cup unsalted butter, melted - 6 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can adjust the number of chicken thighs based on how many people you serve. If you prefer, boneless thighs work well too. For veggies, feel free to swap in your favorites. Zucchini or bell peppers add a nice touch. You can also use olive oil instead of butter if you want a lighter option. When selecting chicken, look for thighs with firm skin and no discoloration. Fresh veggies should feel crisp and look vibrant. For potatoes, pick ones that are smooth and free of blemishes. Garlic should smell strong and not have any soft spots. Always check the parsley; it should be bright green and fresh. Using fresh ingredients makes your dish taste even better! {{ingredient_image_1}} First, I preheat the oven to 400°F (200°C). This step gets the heat ready for cooking. Next, I grab a large sheet pan. I make sure it is clean and dry. A good pan helps to cook everything evenly. In a small bowl, I mix the melted butter and minced garlic. I add dried thyme, smoked paprika, salt, and pepper. I stir well until the mixture is smooth. This garlic butter will give our dish a rich flavor. I place the chicken thighs in the center of the sheet pan. Then, I arrange the halved baby potatoes, sliced carrots, and broccoli florets around the chicken. Spacing them out helps with even cooking. I drizzle the garlic butter mixture over the chicken and veggies. I ensure everything gets a nice coating. I bake everything in the preheated oven for 35-40 minutes. I check that the chicken reaches 165°F (75°C) inside. The veggies should be tender and cooked too. For the last 2-3 minutes, I turn on the broiler. This step crisps the chicken skin, giving it a tasty crunch. After baking, I let the dish rest for 5 minutes. Finally, I garnish with chopped fresh parsley. This adds color and freshness to the meal. To make sure your chicken cooks well, choose bone-in, skin-on thighs. They stay juicy and flavorful. Avoid overcrowding the pan; this helps all the food cook evenly. Keep a close eye on the chicken. It should reach 165°F (75°C) to be safe to eat. For the veggies, cut them into similar sizes. This ensures they cook at the same rate. If you like crispy edges, broil them for the last few minutes. While garlic butter shines in this dish, you can add more flavors. Try adding lemon juice or zest for a bright taste. A sprinkle of red pepper flakes can give it a nice kick. You can also use fresh herbs, like rosemary or thyme, for a fresh taste. If you like a smoky flavor, add more smoked paprika. Just remember, start small. You can always add more later. Every oven is unique, and cooking times may vary. If your oven runs hot, check the chicken after 30 minutes. If it runs cool, you might need an extra 5-10 minutes. Use a meat thermometer for best results. It helps you avoid undercooked or overcooked chicken. Remember to let the dish rest for about 5 minutes after baking. This allows the juices to settle and makes for a more flavorful meal. Pro Tips Marinate for More Flavor: For an extra kick, marinate the chicken thighs in the garlic butter mixture for at least 30 minutes before cooking. This allows the flavors to penetrate the meat. Use Fresh Veggies: Fresh vegetables not only taste better but also provide more nutrients. Opt for seasonal produce for the best flavor and texture. Check for Doneness: Always use a meat thermometer to check if the chicken has reached an internal temperature of 165°F (75°C). This ensures it's safe to eat and not overcooked. Customize Your Veggies: Feel free to swap in your favorite vegetables, such as bell peppers or zucchini. Just make sure to cut them into similar sizes for even cooking. {{image_2}} You can swap in many different veggies. Think about using zucchini, bell peppers, or snap peas. These options add more colors and textures. You can also try asparagus or green beans for a fresh twist. Just cut them to similar sizes as the other veggies. This ensures even cooking. Keep the same cooking time, and enjoy the new flavors. Chicken thighs are tasty, but other proteins work well too. You can use chicken breasts, pork chops, or even salmon. Adjust the cooking time based on your protein. For example, chicken breasts cook faster than thighs. Salmon cooks quickly too, so watch it closely. This gives you great choices for any meal. The garlic butter sauce is key to this dish. You can change it up easily. Add lemon juice for a zesty kick or some red pepper flakes for heat. Fresh herbs like rosemary or basil can add a nice touch. Mix and match to find your favorite blend. The sauce makes the chicken and veggies shine, so have fun with it! After you enjoy your flavorful sheet pan garlic butter chicken and veggies, store any leftovers right away. Let the dish cool to room temperature first. Then, move the chicken and veggies into an airtight container. This helps keep them fresh. Always label the container with the date. You can store leftovers in the fridge for up to three days. To reheat your chicken and veggies, preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet. Cover them with foil to keep the moisture in. Heat for about 15-20 minutes, or until the chicken is warm. You can also use a microwave. If using a microwave, heat for 1-2 minutes, checking often. This way, you avoid overcooking. If you want to save some for later, freezing is a great option. First, let the chicken and veggies cool completely. Then, pack them in freezer-safe bags or containers. Remove as much air as possible before sealing. You can freeze them for up to three months. When you’re ready to eat, thaw overnight in the fridge. Reheat as mentioned above for the best taste. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. If you choose boneless, reduce the baking time to about 25-30 minutes. Always check the internal temperature to reach 165°F (75°C) for safety. You can use many vegetables. Zucchini, bell peppers, or green beans work well. Just make sure to cut them into similar sizes for even cooking. Also, adjust the cooking time if needed to keep them tender. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part, avoiding bones. The chicken should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear with no pink inside. Yes, you can prep it ahead. Marinate the chicken and veggies in the garlic butter mix the night before. Store it in the fridge. When ready, just bake as directed. This can save time on busy nights. This blog post covered how to make sheet pan garlic butter chicken and veggies. We discussed ingredients, measurements, and the best fresh choices. You then learned step-by-step instructions for cooking and tips for perfect results. Variations included other veggies, proteins, and sauce tweaks. Finally, we talked about storing leftovers and reheating tips. Now, you can create a delicious meal with ease. Enjoy the flavors you made and feel proud of your cooking! It's tasty, simple, and sure to impress.

Sheet Pan Garlic Butter Chicken & Veggies

A delicious and easy one-pan meal featuring chicken thighs and a variety of vegetables, all coated in a flavorful garlic butter sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 2 cups baby potatoes, halved
  • 1 cup carrots, sliced
  • 1 cup broccoli florets
  • 1 quarter cup unsalted butter, melted
  • 6 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, mix the melted butter, minced garlic, dried thyme, smoked paprika, salt, and pepper until well combined.
  • Place the chicken thighs in the center of a large sheet pan. Arrange the halved baby potatoes, sliced carrots, and broccoli florets around the chicken.
  • Drizzle the garlic butter mixture evenly over the chicken and veggies, ensuring everything is well coated.
  • Season everything with additional salt and pepper as desired.
  • Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the veggies are tender.
  • Switch on the broiler for the last 2-3 minutes of cooking to crisp the chicken skin, keeping a close eye to avoid burning.
  • Once done, remove from the oven and let it rest for 5 minutes.
  • Garnish with fresh parsley before serving.

Notes

For extra crispy skin, broil for the last few minutes of cooking.
Keyword chicken, garlic butter, sheet pan, vegetables