Cooked - Sheet Pan Garlic Butter Chicken And Veggies

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sheet Pan Garlic Butter Chicken And Veggies

4.0

4 boneless, skinless chicken breasts (or thighs)

3 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon crushed red pepper flakes (optional)

1 tablespoon fresh lemon juice

1 pound baby potatoes, halved

1 cup broccoli florets

1 cup bell peppers, sliced

1 cup cherry tomatoes

1 small red onion, sliced

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon dried thyme

Fresh parsley, chopped

Grated Parmesan (optional)

Preheat the Oven:
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or grease it lightly.
Prepare the Garlic Butter:
In a small bowl, mix melted butter, garlic, paprika, oregano, salt, black pepper, red pepper flakes, and lemon juice.
Season the Chicken:
Place chicken on one side of the sheet pan and brush with the garlic butter mixture.
Season the Vegetables:
In a large bowl, toss potatoes, broccoli, bell peppers, cherry tomatoes, and red onion with olive oil, salt, black pepper, garlic powder, and thyme. Spread on the other side of the pan.
Roast Everything:
Bake for 25-30 minutes until chicken reaches 165°F (75°C) and vegetables are tender. Broil for the last 2-3 minutes for a golden finish.
Garnish and Serve:
Rest for 5 minutes, then sprinkle with parsley and Parmesan if desired. Serve immediately.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Sheet Pan Dinner

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 66 weeks ago

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