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Savory Sheet Pan Garlic Butter Chicken with Vegetables

Sheet Pan Garlic Butter Chicken and Veggies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 chicken thighs
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups broccoli florets
  • 2 cups baby carrots
  • 1 red bell pepper sliced

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small saucepan, melt the butter over low heat and add minced garlic, thyme, paprika, salt, and pepper.
  3. Place the chicken thighs on a large sheet pan and pour half of the garlic butter sauce over them.
  4. Add the broccoli, baby carrots, and bell pepper to the pan, then drizzle with the remaining garlic butter sauce.
  5. Arrange the chicken and veggies in a single layer on the sheet pan.
  6. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Let the dish rest for 5 minutes before serving, allowing the juices to redistribute.