This one-pan meal is absolutely delicious! Juicy chicken thighs, crisp and flavorful veggies, coated in an irresistible garlic butter sauce. One pan chicken and veggies is an easy meal the whole family will love!
🍽️ What Makes This Recipe So Good
- One pan sheet meals are one of my favorite meals to make. Everything is done in one pan, which means less clean-up. There’s no complicated steps involved, just place everything on the baking sheet and let the oven do the work!
- It’s ready in no time at all! There’s hardly any prep work involved, and it takes just a little over 30 minutes in the oven. It’s the perfect meal for busy weeknights, or as a stress-free meal for serving company.
- The flavors in this one pan chicken and veggies meal are truly irresistible! From the garlic butter sauce, to the caramelized flavors from oven roasting, there’s no shortage of delicious flavor here.
👩🏼🍳 Chef’s Tips
- Try not to overcrowd the baking sheet! The veggies can be close, but if you pack them too closely together, they won’t cook as evenly.
- One pan chicken and veggies is a totally customizable meal! You can add just about any veggies into this dish, Brussels sprouts, squash, zucchini, sweet potatoes…whatever you have on hand! Just keep an eye on the veggies, adjusting the cook time as needed.
- You can use any type of chicken in this meal! As always, I recommend using an internal thermometer to ensure chicken is fully cooked. For breasts, roast until the internal temperature reaches 165°. For drumsticks, roast until the temperature reaches 175°.
🥕 More Easy Meals We Love
One Pan Chicken and Veggies
Juicy, tender chicken thighs and fresh veggies, coated in an irresistible garlic butter sauce. It’s an easy and foolproof meal the whole family will love!
Equipment
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Oven
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running water
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Paper towels
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large mixing bowl
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vegetable brush optional
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Cutting board
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Sharp knife
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Large wooden spoon
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large sheet pan approximately 18″ x 13″
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Medium microwave-safe bowl
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whisk
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Spoon
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internal meat thermometer
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Aluminum Foil
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Tongs
Instructions
For the Vegetables
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Rinse 12 ounces chopped broccoli florets under running water and drain well. Pat florets dry with paper towels then add florets to large mixing bowl and set aside.
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Rinse 12 ounces peeled baby carrots under running water and drain well. Pat carrots dry with paper towels then add to large mixing bowl with broccoli. Set aside.
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Rinse 1 pound red potatoes under running water, scrubbing gently to remove all surface dirt. Once potatoes have been rinsed, dry potatoes well with paper towels, then place potatoes on cutting board. Cut potatoes into 1-inch cubes, then add potatoes to bowl with broccoli and carrots.
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Peel 1 medium red onion and discard papery skin. Slice onion in half, then chop each half into ½-inch long pieces. Add chopped red onion to bowl with broccoli, carrots, and potatoes.
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Add 2 tablespoons neutral-flavored oil, salt, and freshly cracked black pepper to bowl, then toss all ingredients together until vegetables are well-coated in oil and seasonings. Set bowl aside.
For the Chicken
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Place 2 ½ pounds bone-in, skin-on chicken thighs on cutting board. Pat each chicken thigh completely dry on all sides with paper towels.
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Season each chicken thigh generously with salt and freshly cracked black pepper, then flip chicken thighs over and repeat. Set cutting board aside.
For the One-Pan Chicken & Vegetables
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Transfer vegetables to sheet pan and spread vegetables out into single, even layer, covering entire pan.
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Place chicken thighs skin-side up on top of bed of vegetables. Arrange chicken thighs as needed to minimize overlap.
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Place ½ cup unsalted butter in microwave-safe bowl and place bowl in microwave. Microwave butter in 30-second bursts, stirring well after each burst, until butter is melted but not boiling. Carefully remove bowl of melted butter from microwave.
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Add 6 cloves garlic, ½ teaspoon garlic powder, and 1 pinch salt to melted butter. Stir ingredients together until fully incorporated.
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Spoon approximately 50% of garlic butter sauce over chicken thighs, covering each chicken thigh evenly. If needed, depending on size of chicken thighs, use up to 25% more garlic butter sauce to cover chicken thighs. Reserve remaining garlic butter sauce.
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Place sheet pan in preheated oven. Roast chicken thighs and vegetables 15 minutes. After 15 minutes, carefully rotate sheet pan, then roast chicken and vegetables 15 minutes more.
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After 30 minutes total, insert internal meat thermometer into thickest area of chicken thighs to gauge doneness. If needed, return sheet pan to oven and roast chicken 5 minutes more, or until internal temperature reaches approximately 170° Fahrenheit. Be careful not to overcook vegetables.
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Once target internal temperature range is reached, carefully remove sheet pan from oven. Tent aluminum foil loosely over sheet pan to cover and set aside. Let chicken and vegetables rest, covered, 5 minutes.
To Serve
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After 5 minutes, remove aluminum foil and discard. Drizzle remaining garlic butter sauce over chicken thighs, then transfer chicken thighs to serving platter or plates.
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Season vegetables with additional salt and freshly cracked black pepper if desired, then toss vegetables in excess garlic butter sauce and pan juices.
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Once vegetables are well-coated, transfer. vegetables to serving platter or plates and serve immediately.
Notes
- Chicken Thighs: Use chicken thighs that are roughly the same size and thickness so they all cook at the same speed.
- Butter: If using a salted butter, omit the pinch of salt from the garlic butter sauce to keep it from being too salty. You can add salt right before serving if necessary.
- Cook Time: Exact times will vary depending on a number of factors. Use a meat thermometer to gauge how done the chicken is so you don’t under- or over-cook it.
- Chicken Temperature: Chicken thighs should be at least 165° Fahrenheit internally for food-safety purposes, but the meat is juiciest and most tender between 175°-195° Fahrenheit.
- Make it Dairy Free: Use a dairy-free butter for the garlic butter sauce.
- Make it Paleo/Whole30: Use ghee instead of butter in the garlic butter sauce.
Nutrition Information
Serving Size: 1serving, Calories: 637kcal, Protein: 30g, Fat: 47g, Saturated Fat: 18g, Trans Fat: 1g, Cholesterol: 198mg, Sodium: 211mg, Potassium: 1048mg, Total Carbs: 25g, Fiber: 5g, Sugar: 6g, Net Carbs: 20g, Vitamin A: 8776IU, Vitamin C: 62mg, Calcium: 82mg, Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
