– **Title**: Sheet Pan Garlic Butter Chicken Meal
– **Ingredients**:
– 4 chicken thighs (bone-in, skin-on)
– 4 tablespoons unsalted butter, melted
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 pound baby potatoes, halved
– 1 cup green beans, trimmed
– 1 lemon, sliced
– Fresh parsley, for garnish
– **Instructions**:
1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix together the melted butter, minced garlic, dried thyme, paprika, salt, and black pepper.
3. Place the chicken thighs on a large sheet pan. Pour half of the garlic butter mixture over the chicken, coating it well.
4. Arrange the halved baby potatoes around the chicken on the sheet pan. Drizzle the remaining garlic butter mixture over the potatoes and toss to coat.
5. Bake for 15 minutes, then remove the sheet pan from the oven. Add the green beans and lemon slices around the chicken and potatoes.
6. Return the sheet pan to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the potatoes are tender.
7. Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Enjoy your delicious and easy sheet pan garlic butter chicken meal!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal as they cook evenly. If you prefer dark meat, you can swap them for thighs, which stay juicy and flavorful.
Baby Potatoes: These are great because they roast nicely. If you don’t have them, use regular potatoes cut into smaller pieces, or even sweet potatoes for a twist.
Asparagus: Fresh asparagus adds a nice crunch. If it’s out of season, green beans or zucchini make good substitutes, just adjust the cooking time as needed.
Broccoli: Broccoli florets add color and nutrition. You can replace them with cauliflower or Brussels sprouts if you prefer. They roast well too!
Garlic: Fresh garlic is packed with flavor. If you’re short on fresh garlic, garlic powder works as a quick alternative, but use about a teaspoon instead of 5 cloves.
How Do I Get The Garlic Butter Just Right?
Getting the garlic butter right sets the stage for this dish. Start with melted unsalted butter—this allows you to control the saltiness. Mix in minced garlic, dried herbs, and spices for a fragrant and flavorful coating.
- Melt the butter gently; don’t let it boil.
- Combine the ingredients in a bowl and taste! Adjust seasoning if necessary.
Drizzle half over potatoes first to give them a head start in roasting. This ensures all ingredients get their fair share of that yummy garlic butter taste!
Sheet Pan Garlic Butter Chicken Meal
Ingredients You’ll Need:
For the Meal:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 bunch of asparagus, trimmed
- 2 cups broccoli florets
For the Garlic Butter Mixture:
- 1/2 cup unsalted butter, melted
- 5 cloves garlic, minced
- 1 tablespoon dried Italian herbs (or herb blend)
- 1 teaspoon paprika
- Salt and pepper to taste
Garnish (optional):
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 40-45 minutes to cook, resulting in a total time of around 50-55 minutes. Everything cooks together on a single sheet pan, making cleanup a breeze!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure that your meal cooks evenly and gets that lovely golden color!
2. Make the Garlic Butter Mixture:
In a large mixing bowl, combine the melted butter, minced garlic, dried Italian herbs, paprika, salt, and pepper. Mix it all together well to create a delicious garlic butter sauce.
3. Prepare the Potatoes:
Add the halved baby potatoes to the bowl with the garlic butter mixture. Toss them around until they are fully coated. This will make them flavorful and tasty!
4. Bake the Potatoes:
Spread the coated potatoes out in a single layer on a large sheet pan. Pop them in the preheated oven and bake for 20 minutes. This gives them a head start on cooking!
5. Season the Chicken:
While the potatoes are baking, season the chicken breasts with salt and pepper. This simple step really brings out their flavor.
6. Add the Chicken:
After 20 minutes, carefully take the sheet pan out of the oven. Push the potatoes to one side of the pan and place the seasoned chicken breasts on the other side. Drizzle half of the remaining garlic butter mixture over the chicken for extra flavor!
7. Prepare the Vegetables:
Add the trimmed asparagus and broccoli florets to the sheet pan. Drizzle the reserved garlic butter mixture over the veggies and toss them gently to coat.
8. Bake the Entire Dish:
Return the sheet pan to the oven and bake for another 20-25 minutes. You want the chicken to reach an internal temperature of 165°F (75°C) and the veggies to be tender.
9. Serve and Enjoy:
Once everything is cooked, take the sheet pan out of the oven. Let the chicken rest for a few minutes before slicing. Garnish with chopped fresh parsley, if you like, and serve warm. Enjoy your delicious sheet pan garlic butter chicken meal!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap the asparagus and broccoli for other vegetables like bell peppers, zucchini, or carrots. Just make sure they have similar cooking times so everything bakes evenly.
What Can I Substitute for Unsalted Butter?
If you don’t have unsalted butter, you can use salted butter, but reduce the added salt in the recipe to avoid over-seasoning. Alternatively, olive oil or coconut oil can work well as a dairy-free substitute.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place in the microwave or warm in the oven at 350°F (175°C) until heated through.
Can I Prepare This Meal Ahead of Time?
You can prep the chicken and veggies in advance! Just assemble everything on the sheet pan, cover tightly with plastic wrap, and refrigerate. Bake as directed when you’re ready to enjoy your meal.
