Sheet Pan Garlic Butter Chicken and Veggies is a one-pan roasted dinner featuring tender chicken thighs, buttery garlic flavor, and colorful caramelized vegetables.
Ingredients
2 pounds boneless skinless chicken thighs
1 pound baby potatoes halved
2 carrots sliced into thick rounds
2 cups broccoli florets
1 red bell pepper chopped
4 tablespoons unsalted butter melted
4 cloves garlic minced
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley optional
Instructions
-
Preheat oven to 400°F and line a large sheet pan with parchment paper.
-
In a bowl combine melted butter garlic Italian seasoning paprika salt and pepper.
-
Toss potatoes and carrots with olive oil on the sheet pan and roast for 10 minutes.
-
Pat chicken dry and brush with half of the garlic butter mixture.
-
Remove pan add broccoli and bell pepper and arrange chicken in the center.
-
Brush remaining garlic butter over vegetables and chicken.
-
Roast for 20 to 25 minutes until chicken reaches 165°F internally.
-
Broil for 2 to 3 minutes for deeper browning if desired.
-
Rest 5 minutes then drizzle with lemon juice and sprinkle with parsley before serving.