Sheet Pan Garlic Butter Chicken Meal
This Sheet Pan Garlic Butter Chicken Meal is a simple and flavorful dish that combines tender chicken thighs with seasonal vegetables, all roasted together in a delicious garlic butter sauce. Perfect for a weeknight dinner, it reduces cleanup time and maximizes flavor.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 measuring spoons
- 1 measuring cups
- 1 cutting board
- 1 tongs or spatula
Ingredients
- 4 pieces bone-in chicken thighs Approximately 1.5 lbs
- 1 pound baby potatoes Halved
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 6 tablespoons unsalted butter Melted
- 5 cloves garlic Minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- as needed fresh parsley Chopped, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the melted butter, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper. Mix well.
- Add the chicken thighs to the bowl and coat them thoroughly in the garlic butter mixture.
- Arrange the halved baby potatoes on one side of the sheet pan. Drizzle some of the remaining garlic butter mixture over the potatoes and toss to coat.
- Place the coated chicken thighs in the center of the sheet pan.
- On the other side of the chicken thighs, add the broccoli florets and cherry tomatoes. Drizzle any remaining garlic butter mixture over the vegetables and toss to coat.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Remove from the oven, let it cool for a minute, then garnish with chopped fresh parsley if desired, and serve.
Notes
You can substitute chicken breasts for thighs if preferred; just keep an eye on the cooking time, as breasts may cook faster. Feel free to customize the vegetables based on your preferences or what you have on hand. To make this recipe more colorful, consider adding bell peppers or carrots. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.