Description
This Garlic Butter Sheet Pan Chicken & Veggies recipe is a simple, flavorful one-pan meal featuring juicy chicken thighs roasted with a vibrant mix of vegetables. Coated in a luscious garlic and plant-based buttery sauce with fresh herbs and a hint of tangy apple cider vinegar, it’s perfect for busy weeknights or casual gatherings. The dish offers an easy cleanup, balanced nutrition, and delightful herbaceous flavors, making it a versatile and satisfying option for your dinner table.
Ingredients
Scale
Chicken
- 4 chicken thighs, skin on
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 2 carrots, sliced
Garlic Butter (Plant-Based) Sauce
- 4 tbsp plant-based butter
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar (natural)
- Salt, to taste
- Black pepper, to taste
- 1/2 tsp natural gelling agent (optional)
Additional
- 2 tbsp olive oil
Instructions
- Prep Your Ingredients: Wash and chop all vegetables into bite-sized pieces. Mince the garlic and finely chop the fresh herbs. Pat the chicken thighs dry with paper towels to help the skin crisp up during roasting.
- Make the Garlic Butter (Plant-Based) Sauce: Melt the plant-based butter in a small saucepan over low heat. Add the minced garlic and sauté until fragrant but not browned. Stir in the fresh herbs, apple cider vinegar (natural), salt, and pepper. If a thicker sauce is desired, whisk in the natural gelling agent until fully incorporated.
- Assemble on the Sheet Pan: Arrange the chicken thighs on a large rimmed baking sheet. Distribute the chopped vegetables evenly around the chicken. Drizzle olive oil over the veggies, then pour the garlic butter (plant-based) sauce evenly over the chicken and vegetables, ensuring everything is well coated.
- Roast Until Golden and Juicy: Bake at 400°F (200°C) for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly caramelized edges. For extra crispiness, broil for an additional 3-5 minutes while watching carefully.
- Rest and Serve: Remove the baking sheet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with extra fresh herbs before serving for added color and freshness.
Notes
- Pat the chicken dry before roasting to achieve crispy skin.
- Cut vegetables into uniform sizes for even cooking.
- Use a rimmed baking sheet to keep juices contained for easier cleanup.
- Do not overcrowd the pan to prevent steaming and encourage roasting.
- Add fresh herbs after cooking to preserve bright, fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: sheet pan chicken, garlic butter chicken, one-pan dinner, roasted vegetables, plant-based butter sauce
