Description

Garlic Butter Sheet Pan Chicken & Veggies is an effortless one-pan meal featuring tender chicken thighs and a colorful mix of fresh vegetables coated in a rich, plant-based garlic butter sauce. Perfect for busy weeknights, this quick and flavorful recipe delivers juicy roasted chicken and crisp veggies with minimal cleanup, enhanced by fresh herbs and a bright hint of lemon.

Ingredients

Scale

Chicken and Vegetables

4 chicken thighs, skin on
2 large carrots, chopped into bite-sized pieces
2 cups broccoli florets
1 red bell pepper, chopped into bite-sized pieces

Garlic Butter Sauce

3 tablespoons plant-based butter
4 cloves garlic (natural), finely minced
1 tablespoon apple cider vinegar (natural)
2 tablespoons lemon juice (natural)
1 tablespoon vegetarian Worcestershire sauce

Finishing Ingredients

2 tablespoons fresh parsley, finely chopped
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare the Garlic Butter Sauce: Melt the plant-based butter in a small saucepan over medium heat. Add the finely minced garlic (natural) and sauté gently for 1-2 minutes until fragrant but not browned. Stir in the apple cider vinegar (natural), lemon juice (natural), and vegetarian Worcestershire sauce. Remove from heat and set aside to cool slightly.
Prep the Chicken and Vegetables: Pat the chicken thighs dry with paper towels to ensure crispier skin and even roasting. Chop the carrots, broccoli florets, and red bell peppers into uniform bite-sized pieces. Place the chicken and vegetables together in a large mixing bowl.
Toss Everything in Garlic Butter Sauce: Pour the garlic butter sauce over the chicken and vegetables. Use your hands or a large spoon to coat every piece evenly, making sure the sauce covers all surfaces for maximum flavor.
Arrange on the Sheet Pan and Roast: Spread the chicken and vegetables out in a single layer on a rimmed sheet pan. Ensure there is space between pieces to allow roasting rather than steaming. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, turning halfway through, until the chicken is fully cooked and the vegetables are tender with caramelized edges.
Garnish and Serve: Sprinkle the freshly chopped parsley over the hot chicken and vegetables. Serve directly from the sheet pan or transfer to a warmed platter. Optionally, add a squeeze of fresh lemon juice for extra brightness.

Notes

Pat chicken skin dry for crispier texture and better roasting.
Cut vegetables uniformly to ensure even cooking.
Avoid overcrowding the pan to prevent steaming and help caramelization.
Use fresh garlic (natural) for best flavor in the butter sauce.
Let chicken rest a few minutes after roasting to redistribute juices.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 6 g
Sodium: 450 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 95 mg

Keywords: garlic butter chicken, sheet pan dinner, easy chicken recipe, one-pan meal, roasted vegetables, plant-based butter, gluten free