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–+ servings

Garlic Butter Chicken and Vegetables Sheet Pan Recipe

A delicious and easy meal combining tender chicken with vibrant vegetables, all coated in a rich garlic butter sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 4 pieces boneless, skinless chicken breasts or thighs
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots)
  • 4 cloves garlic, minced
  • 1/2 cup butter, melted (1 stick)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 tablespoon lemon juice for a zesty kick

Equipment

  • sheet pan

Method
 

  1. Preheat your oven to 400°F (200°C). Rinse the chicken under cold water and pat dry. Season with salt and pepper. Prepare the vegetables by washing and chopping them into bite-sized pieces. In a small bowl, mix melted butter, minced garlic, thyme, and rosemary. Place chicken on a sheet pan, arrange vegetables around it, and drizzle with garlic butter mixture. Bake for 25-30 minutes until chicken is cooked through and vegetables are tender. Broil for an additional 2-3 minutes for a crispy finish if desired.

Nutrition

Calories: 400kcalProtein: 30gSodium: 600mg

Notes

Let the dish rest for a few minutes after cooking to allow juices to redistribute.

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