Sheet Pan Garlic Butter Chicken and Veggies
This Sheet Pan Garlic Butter Chicken and Veggies is a one-pan wonder—juicy chicken roasted with colorful vegetables, all coated in rich garlic butter. It’s easy, budget-friendly, and perfect for busy days. Everything cooks together on one tray, giving you bold flavor with minimal cleanup. Crispy edges, tender chicken, and buttery veggies—simple but restaurant-worthy.
🕒 Time & Servings
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~55 minutes
Serves: 3–4 people
📝 Ingredients
Chicken
700 g chicken (thighs, drumsticks, or breast)
3 tbsp butter (melted)
1 tbsp olive oil
1 tsp garlic (minced)
1 tsp paprika
½ tsp black pepper
½–¾ tsp salt (to taste)
½ tsp dried oregano or Italian seasoning
½ tsp chili flakes (optional)
Vegetables
2 potatoes (cubed)
1 carrot (sliced)
1 bell pepper (chunks)
1 onion (wedges)
½ cup broccoli or green beans (optional)
👩🍳 Method
1. Preheat Oven
Preheat oven to 200°C (400°F)
Line a large baking tray with parchment paper or foil.
2. Make Garlic Butter
In a bowl, mix:
Melted butter
Olive oil
Garlic
Paprika
Salt, pepper, oregano, chili flakes
3. Prepare Chicken
Place chicken in a bowl.
Pour half of the garlic butter mixture over it.
Mix well to coat evenly.
4. Prepare Vegetables
Add vegetables to the baking tray.
Drizzle remaining garlic butter over veggies.
Toss well so everything is coated.
5. Assemble
Arrange vegetables evenly on tray.
Place chicken pieces on top of vegetables.
6. Bake
Bake uncovered for 35–40 minutes
Flip chicken halfway for even browning.
Optional: Broil for 3–5 minutes at the end for extra crispiness.
7. Serve
Let rest 5 minutes.
Serve hot with rice, bread, or on its own.
⭐ Tips for Best Results
Cut vegetables evenly so they cook at the same time
Use chicken thighs for juicier results
Don’t overcrowd the pan—spread everything out
❓ Questions & Answers
Q1: Can I use frozen chicken?
Yes, but thaw completely first. Frozen chicken releases water and won’t roast properly.
Q2: Can I make this in an air fryer?
Yes. Cook at 180°C (360°F) for 18–22 minutes, flipping halfway. Cook in batches.
Q3: What other vegetables can I use?
Zucchini, mushrooms, cauliflower, sweet potatoes, or peas work great.
Q4: Is this recipe healthy?
Yes. It’s high in protein, uses minimal oil, and includes lots of vegetables.
Q5: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in oven or air fryer.
Q6: Can I make it spicy?
Absolutely—add extra chili flakes or a dash of hot sauce to the garlic butter.
