Description
Discover a flavorful Garlic Butter Sheet Pan Chicken & Veggies recipe combining tender chicken thighs and perfectly roasted vegetables coated in a luscious plant-based garlic butter sauce. This one-pan meal offers simplicity, vibrant nutrition, and juicy, savory results ideal for a wholesome dinner with easy prep and cleanup.
Ingredients
Scale
Protein
- 4 skin-on, bone-in chicken thighs
Garlic Butter Sauce (plant-based)
- 1/4 cup plant-based butter
- 4 garlic cloves, freshly minced
- 2 tbsp lemon juice (natural)
- 1 tbsp vegetarian Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper, to taste
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 2 carrots, sliced
- 1 cup cherry tomatoes
Instructions
- Prepare the Garlic Butter Sauce (plant-based): Gently melt the plant-based butter in a small saucepan. Stir in the freshly minced garlic, lemon juice (natural), vegetarian Worcestershire sauce, apple cider vinegar, and fresh herbs (rosemary and thyme) until fragrant and well combined.
- Season the Chicken and Vegetables: Pat chicken thighs dry with paper towels. Season generously with salt, pepper, and coat them lightly with some of the garlic butter sauce to infuse flavor. Toss the mixed vegetables in the remaining sauce, ensuring each piece is evenly coated.
- Arrange Everything on the Sheet Pan: Spread the chicken thighs evenly across the sheet pan. Arrange the seasoned vegetables around the chicken in a single layer to promote even roasting and caramelization.
- Roast to Perfection: Bake the sheet pan in a preheated oven at 400°F (200°C) for 35 to 40 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F / 75°C) and the vegetables are tender and golden brown.
- Finish and Serve: Remove from the oven and spoon any collected pan juices over the chicken and vegetables for added moisture. Garnish with fresh herbs and, if desired, drizzle with more melted plant-based butter before serving.
Notes
- Pat dry the chicken to help achieve crispy skin and better browning.
- Cut vegetables evenly to ensure uniform cooking and texture.
- Use fresh herbs for bright, fresh flavor.
- Avoid crowding the sheet pan to allow ingredients to roast rather than steam.
- Check the internal temperature of chicken; it should reach 165°F (75°C) for safe and juicy results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: sheet pan chicken, garlic butter chicken, roasted vegetables, plant-based butter sauce, easy chicken dinner, one-pan meal, healthy chicken recipe
