Sheet Pan Garlic Butter Chicken and Veggies – 5 Juicy Comfort Flavors
Sheet Pan Garlic Butter Chicken and Veggies features juicy roasted chicken thighs, baby potatoes, carrots, and green beans coated in a savory garlic butter sauce.
Ingredients
4 boneless skinless chicken thighs
1 pound baby potatoes halved
2 large carrots sliced into sticks
1 pound fresh green beans trimmed
4 tablespoons unsalted butter melted
1 tablespoon olive oil
4 cloves garlic minced
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon salt
1 half teaspoon black pepper
Juice of half a lemon
2 tablespoons chopped fresh parsley
Instructions
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Preheat oven to 400 degrees Fahrenheit.
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Melt butter and mix with garlic, Italian seasoning, paprika, salt, and pepper.
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Toss potatoes and carrots with part of the garlic butter on a baking sheet.
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Roast for 15 minutes.
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Brush chicken with garlic butter.
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Remove pan, add chicken and green beans, and drizzle with remaining butter.
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Roast 20 to 25 minutes until chicken reaches 165 degrees Fahrenheit.
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Broil briefly for extra browning if desired.
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Rest for 5 minutes, then squeeze lemon juice and sprinkle parsley before serving.
Notes
Cut vegetables evenly for consistent cooking. Substitute olive oil for butter for a lighter version.