Looking for a dinner recipe that’s not only delicious but also a breeze to make? Say hello to Sheet Pan Garlic Herb Butter Chicken! This mouthwatering dish combines juicy, tender chicken thighs with vibrant, roasted vegetables, all drizzled in a rich garlic herb butter that will have your taste buds dancing. Perfect for busy weeknights, this one-pan wonder takes just 40 minutes from prep to plate, making it the ideal solution for anyone craving a hearty meal without the hassle. Get ready to impress your family and friends with this flavorful feast that’s as easy to clean up as it is to make!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 bone-in chicken thighs
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 lb mixed vegetables (carrots, potatoes, etc.)
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or aluminum foil for easy cleanup.
- In a small mixing bowl, combine melted butter, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Whisk together until well blended.
- Prepare the chicken thighs by patting them dry with paper towels. This helps achieve crispy skin. Season both sides of the chicken with additional salt and pepper.
- Wash and chop mixed vegetables into roughly 1-inch pieces. Ensure they are cut to similar sizes for even cooking.
- Arrange the chopped vegetables on the sheet pan, spreading them in a single layer. Drizzle half of the herb butter mixture over the vegetables.
- Place the chicken thighs skin-side up on top of the vegetables. Brush the remaining herb butter over the chicken, ensuring even coverage.
- Transfer the sheet pan to the preheated oven and roast for 30-35 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
- Remove from oven and let rest for 5 minutes before serving. This allows juices to redistribute, ensuring moist chicken.
- Garnish with fresh herbs like parsley or thyme if desired, and serve hot directly from the sheet pan.
Tips
- Pat Dry for Crispiness: Always pat your chicken thighs dry with paper towels before seasoning. This simple step helps achieve that coveted crispy skin when roasted.
- Uniform Vegetable Sizes: Cut your mixed vegetables into similar 1-inch pieces to ensure even cooking. This way, everything will be perfectly tender and delicious at the same time.
- Customize Your Veggies: Feel free to swap out the mixed vegetables for your favorites! Bell peppers, zucchini, or even Brussels sprouts work wonderfully in this dish.
- Don’t Skip the Resting Time: After removing the chicken from the oven, let it rest for about 5 minutes. This allows the juices to redistribute, resulting in a juicier, more flavorful chicken.
- Garnish for Freshness: A sprinkle of fresh herbs like parsley or thyme just before serving not only adds a pop of color but also enhances the dish’s aroma and flavor.
- Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check for an internal temperature of 165°F (74°C). This guarantees that your chicken is safe to eat and still juicy!
- Easy Cleanup: Lining your sheet pan with parchment paper or aluminum foil makes for quick and easy cleanup, so you can enjoy your meal without the fuss of scrubbing pans.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 180mg
