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Sheet Pan Garlic Butter Chicken Meal

A delicious and easy-to-make meal featuring crispy chicken thighs roasted with garlic butter and colorful vegetables, all from a single sheet pan.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Feel free to substitute with skinless chicken thighs for a lighter option
For the Vegetables
  • 1 cup baby potatoes, halved
  • 1 cup carrots, sliced
For the Marinade
  • 1 tablespoon garlic, minced
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme or rosemary Fresh parsley can be a wonderful substitute for a fresh kick

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine melted butter, minced garlic, olive oil, salt, pepper, and dried herbs. Whisk until well combined.
  3. Place chicken thighs on the sheet pan and pour half of the garlic butter mixture over the chicken.
  4. Scatter halved baby potatoes and sliced carrots around the chicken. Drizzle remaining garlic butter mixture over the vegetables.
  5. Toss the potatoes and carrots gently in the butter, seasoning with extra salt and pepper as desired.
Cooking
  1. Transfer the sheet pan to the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Serving
  1. Let it cool slightly before serving. Enjoy your meal with a side salad or bread!

Notes

For halal, ensure chicken is Halal-certified. You can use seasonal vegetables like zucchini or bell peppers. Avoid overcrowding the sheet pan for proper roasting.