This Sheet Pan Garlic Butter Chicken is a simple and flavorful dinner that’s perfect for busy nights. With juicy garlic butter chicken, roasted vegetables, and minimal clean-up, this recipe will quickly become a family favorite. It’s a one-pan meal that’s both easy to make and delicious, making weeknight dinners a breeze!
Why You’ll Love This Recipe
- Easy clean-up – Everything cooks on one sheet pan, making clean-up a snap.
- Flavorful & juicy chicken – The garlic butter mixture infuses the chicken with rich, savory flavors.
- Versatile – You can swap out the vegetables for whatever you have on hand.
- Healthy & hearty – A well-balanced meal with protein, veggies, and healthy fats.
- Quick & simple – Ready in just 55 minutes with minimal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- 4 bone-in, skin-on chicken thighs – Provides juicy, tender meat with crispy skin.
- 1 tablespoon olive oil – For seasoning and roasting the chicken.
- 1 tablespoon melted butter – Adds richness and flavor.
- 4 cloves garlic, minced – Garlic adds the classic savory depth.
- 1 teaspoon dried thyme – Herbaceous and fragrant.
- 1 teaspoon dried rosemary – Adds a woodsy aroma to the chicken.
- ½ teaspoon paprika – For a bit of smoky flavor.
- Salt and pepper, to taste – To season the chicken.
For the Vegetables:
- 1 lb baby potatoes, halved – Provides a hearty, starchy base.
- 2 cups carrots, peeled and cut into 1-inch pieces – Adds sweetness and color.
For Garnish:
- Fresh parsley, chopped – Adds a fresh, green garnish for color and flavor.
Directions
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Prepare the Garlic Butter Mixture:
- In a small bowl, combine olive oil, melted butter, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper. Stir well.
3. Prepare the Chicken:
- Place the chicken thighs on the prepared baking sheet.
- Brush the garlic butter mixture generously over the chicken, making sure it’s evenly coated.
4. Add the Vegetables:
- Arrange the halved baby potatoes and carrot pieces around the chicken on the sheet pan.
- Drizzle any remaining garlic butter mixture over the vegetables and season with a pinch of salt and pepper.
5. Roast the Chicken and Vegetables:
- Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Serve:
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Garnish with fresh parsley and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
- Calories: 480 kcal per serving
Variations & Tips
- Add more veggies – Feel free to include other vegetables such as zucchini, bell peppers, or parsnips.
- Make it spicier – Add a pinch of red pepper flakes to the garlic butter mixture for a bit of heat.
- Use chicken breasts – You can substitute boneless, skinless chicken breasts for thighs, but be sure to adjust the cooking time to avoid drying out the meat.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through, or in the microwave for a quicker option.
FAQs
Can I use boneless, skinless chicken thighs instead of bone-in?
Yes, you can use boneless, skinless chicken thighs, but you may need to reduce the cooking time by about 10-15 minutes.
Can I make this with other cuts of chicken?
Certainly! You can use chicken breasts or even drumsticks instead of thighs. Just adjust the cooking time accordingly.
Can I use other vegetables?
Yes, you can swap the carrots and potatoes for other root vegetables, such as sweet potatoes, parsnips, or even brussels sprouts.
How can I make this dish lower-carb?
For a lower-carb version, substitute the potatoes with cauliflower or another low-carb vegetable like broccoli.
Conclusion
This Sheet Pan Garlic Butter Chicken is the ultimate easy, flavorful, and comforting dinner. With juicy chicken, roasted vegetables, and a rich garlic butter sauce, it’s a meal that’s perfect for busy nights when you want something hearty and delicious. Best of all, it’s all made in one pan, making clean-up a breeze!
Print
Sheet Pan Garlic Butter Chicken
This Sheet Pan Garlic Butter Chicken is a simple, flavorful dinner with juicy chicken thighs, roasted vegetables, and a rich garlic butter sauce. Ready in just 55 minutes, it’s the perfect one-pan meal for busy nights that’s easy to make and clean up. A healthy, hearty dish that’s sure to become a family favorite!
- Total Time: 55 minutes
- Yield: 4 servings
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- Salt and pepper, to taste
For the Vegetables:
- 1 lb baby potatoes, halved
- 2 cups carrots, peeled and cut into 1-inch pieces
For Garnish:
- Fresh parsley, chopped
Instructions
-
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
-
Prepare the Garlic Butter Mixture:
- In a small bowl, combine olive oil, melted butter, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper. Stir well.
-
Prepare the Chicken:
- Place the chicken thighs on the prepared baking sheet.
- Brush the garlic butter mixture generously over the chicken, making sure it’s evenly coated.
-
Add the Vegetables:
- Arrange the halved baby potatoes and carrot pieces around the chicken on the sheet pan.
- Drizzle any remaining garlic butter mixture over the vegetables and season with a pinch of salt and pepper.
-
Roast the Chicken and Vegetables:
- Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
-
Serve:
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Garnish with fresh parsley and enjoy!
Notes
- Add More Veggies: Feel free to include other vegetables such as zucchini, bell peppers, or parsnips.
- Make it Spicier: Add a pinch of red pepper flakes to the garlic butter mixture for extra heat.
- Use Chicken Breasts: Substitute boneless, skinless chicken breasts for thighs, but adjust the cooking time to prevent the meat from drying out.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: American
