Sheet Pan Garlic Butter Chicken and Veggies: Weeknight Cozy Fix
This dish is a comforting, weeknight-friendly meal that combines tender chicken with crisp-roasted vegetables, all coated in a fragrant garlic butter glaze. The result is a cohesive, one-pan supper that’s easy to customize with your favorite seasonal produce.
Ingredients
For the Marinade
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tbsp lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 1.5 pounds boneless skinless chicken thighs or breasts, cut into even pieces
- 1 pound baby potatoes halved or quartered
- 1 red bell pepper sliced
- 1 cup green beans trimmed
- 1/4 cup unsalted butter melted
- 2 tbsp fresh parsley chooped
Instructions
Step 1: Prepare the Marinade
- Pat dry the chicken and place in a large bowl.
- Whisk together the marinade ingredients and pour over chicken, tossing to coat.
Step 2: Prep the Vegetables
- Wash and cut potatoes, bell pepper, and green beans; add to the bowl and toss to coat with any remaining marinade.
- Spread the chicken and vegetables in a single layer on a parchment-lined sheet pan.
Step 3: Roast and Finish
- Roast at 425°F (220°C) for 20–25 minutes, then flip chicken and stir vegetables.
- Continue roasting 10–15 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
- Optionally broil 1–2 minutes for extra browning, then remove from oven and brush with extra melted butter if desired.
Step 4: Serve
- Gently toss everything together to coat with pan juices, garnish with parsley and lemon, and serve warm.