Sheet Pan Garlic Butter Chicken and Veggies

A Flavorful One-Pan Meal for Busy Nights

Sheet pan meals are a lifesaver for busy weeknights, and this Sheet Pan Garlic Butter Chicken and Veggies is no exception. With juicy, tender chicken coated in a rich garlic butter sauce and a medley of roasted vegetables, this dish is both satisfying and simple to prepare. Best of all, everything cooks on a single pan, minimizing cleanup while maximizing flavor.

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Why You’ll Love This Recipe

• Easy and Convenient: Everything cooks on one sheet pan, making prep and cleanup a breeze.
• Flavorful and Nutritious: The garlic butter sauce enhances the chicken and veggies while keeping them moist and delicious.
• Customizable: Use your favorite vegetables or swap proteins for variety.
• Perfect for Meal Prep: Make a batch ahead of time for easy lunches or dinners throughout the week.

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Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 3 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon fresh lemon juice

For the vegetables:

• 1 pound baby potatoes, halved
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup cherry tomatoes
• 1 small red onion, sliced
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme

Garnish:

• Fresh parsley, chopped
• Grated Parmesan (optional)

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Directions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with nonstick spray.

Step 2: Prepare the Garlic Butter

In a small bowl, mix the melted butter, minced garlic, paprika, oregano, salt, black pepper, crushed red pepper flakes, and lemon juice. Stir well to combine.

Step 3: Season the Chicken

Place the chicken breasts on one side of the sheet pan. Brush the garlic butter mixture generously over the chicken, ensuring even coverage.

Step 4: Season the Vegetables

In a large bowl, toss the potatoes, broccoli, bell peppers, cherry tomatoes, and red onion with olive oil, salt, black pepper, garlic powder, and dried thyme. Spread them evenly on the other side of the sheet pan.

Step 5: Roast Everything

Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. If needed, broil for the last 2-3 minutes to get a golden, slightly crispy texture.

Step 6: Garnish and Serve

Remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley and grated Parmesan, if desired. Serve immediately.

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Recipe Variations

• Swap the Protein: Try this recipe with salmon, shrimp, or even tofu for a vegetarian option.
• Change Up the Veggies: Use zucchini, asparagus, Brussels sprouts, or sweet potatoes instead.
• Spicy Version: Add more red pepper flakes or a drizzle of hot sauce.
• Cheesy Twist: Sprinkle shredded mozzarella or Parmesan during the last 5 minutes of baking.

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Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes

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Storage and Reheating

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze cooked chicken and vegetables in a freezer-safe container for up to 3 months.

Reheating:

• Microwave for 1-2 minutes until warmed through.
• Reheat in the oven at 350°F (175°C) for 10 minutes for a crispier texture.

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FAQs

How do I keep the chicken from drying out?

Basting the chicken with the garlic butter sauce and not overcooking it ensures it stays juicy. Use a meat thermometer to check for 165°F (75°C) internal temperature.

Can I use bone-in chicken?

Yes, but it will require a longer cooking time. Bone-in chicken thighs may take 35-40 minutes.

What’s the best way to make this meal low-carb?

Replace the baby potatoes with cauliflower florets, zucchini, or more bell peppers.

Can I prepare this ahead of time?

Yes! Chop the vegetables and marinate the chicken in the garlic butter sauce up to 24 hours in advance for an even deeper flavor.

What other seasonings can I use?

Try Italian seasoning, Cajun spice, lemon pepper, or smoked paprika for a different twist.

Can I cook this at a lower temperature?

Yes, you can bake at 375°F (190°C) for a slightly longer time (30-35 minutes).

How do I make this recipe dairy-free?

Use olive oil or dairy-free butter instead of regular butter.

What’s the best way to make the vegetables crispier?

Spread them in a single layer without overcrowding. You can also broil for the last 2-3 minutes.

Can I double this recipe?

Yes! Use two sheet pans to avoid overcrowding and ensure even cooking.

What sides go well with this dish?

Pair with rice, quinoa, garlic bread, or a fresh green salad for a complete meal.

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Conclusion

This Sheet Pan Garlic Butter Chicken and Veggies is a perfect meal for anyone looking for a quick, flavorful, and nutritious dinner. With minimal effort, you’ll have a delicious, well-balanced dish that the whole family will love. Plus, it’s highly customizable and great for meal prep. Try it tonight and enjoy a hassle-free homemade meal!

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