Sheet Pan Garlic Butter Chicken Meal
This Sheet Pan Garlic Butter Chicken Meal is an easy, flavorful one-pan dish that combines juicy chicken thighs, colorful vegetables, and a rich garlic butter sauce. It’s perfect for a hassle-free family dinner!
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 set measuring cups and spoons
- 1 whisk
- 1 cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 3 cups broccoli florets
- ¼ cup unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- salt and pepper to taste
- fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine melted butter, minced garlic, thyme, rosemary, paprika, salt, and pepper. Mix well.
- Place the chicken thighs on one side of a large sheet pan. Pour half of the garlic butter mixture over the chicken, ensuring they are well-coated.
- On the other side of the sheet pan, arrange the halved baby potatoes and broccoli florets. Drizzle the remaining garlic butter mixture over the veggies and toss to coat evenly.
- Spread the chicken and vegetables out in a single layer for even cooking.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized.
- Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
Feel free to substitute the vegetables with your favorites, such as carrots or bell peppers.
Ensure the chicken thighs are evenly spaced on the baking sheet for optimal browning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.