Ingredients
Scale
The key to this dish lies in selecting quality ingredients that complement each other without fuss. I always reach for fresh garlic and real butter because those simple touches make a huge difference in flavor. For the veggies, I like to use whatever is in season — it keeps the dish vibrant and fresh, plus it’s a nice way to introduce the kids to new flavors. You can easily swap in your favorite vegetables or adjust the seasoning to suit your family’s tastes.
- 4 boneless, skinless chicken thighs (or breasts if you prefer)
- 2 cups baby potatoes, halved
- 1 cup baby carrots
- 1 cup green beans, trimmed
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a small bowl, whisk together melted butter, minced garlic, dried thyme, smoked paprika, salt, and pepper.
- Place the chicken thighs in the center of the sheet pan. Arrange the potatoes, carrots, and green beans around the chicken evenly.
- Drizzle the olive oil over the vegetables and toss gently to coat. Then, pour the garlic butter mixture over both the chicken and veggies, using a brush or spoon to spread it evenly.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
- For extra crispiness, switch the oven to broil for 2-3 minutes, watching closely to prevent burning.
- Remove from oven and let rest for 5 minutes. Garnish with fresh parsley if you like, then serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sheet Pan Garlic Butter Chicken and Veggies, recipe, cooking, food
