Description
A fuss-free, flavorful Garlic Butter Sheet Pan Chicken & Veggies recipe featuring juicy bone-in, skin-on chicken thighs roasted alongside a vibrant mix of carrots, bell peppers, and zucchini. Coated in a luscious plant-based garlic butter infused with fresh herbs, lemon juice, and vegetarian Worcestershire sauce, this one-pan meal is perfect for quick weeknight dinners, offering a balanced and wholesome dish bursting with aromatic richness and tender textures.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Vegetables
- 2 medium carrots, chopped into bite-sized pieces
- 1 red bell pepper, chopped into bite-sized pieces
- 1 zucchini, chopped into bite-sized pieces
Garlic Butter Sauce
- 4 tablespoons plant-based butter
- 4 garlic cloves, freshly minced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
Additional Ingredients
- 2 tablespoons olive oil
Instructions
- Prepare the Garlic Butter Sauce: Melt the plant-based butter in a small saucepan over medium heat. Stir in the minced garlic until fragrant but not browned. Add the vegetarian Worcestershire sauce, fresh rosemary, thyme, lemon juice, salt, and pepper. Remove from heat and set aside to allow the flavors to meld.
- Prep the Chicken and Vegetables: Pat the chicken thighs dry with paper towels to ensure crisp skin. Chop the carrots, bell pepper, and zucchini into uniform bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper until thoroughly coated.
- Arrange on the Sheet Pan: Place the chicken thighs skin-side up in the center of a large sheet pan. Scatter the prepared vegetables evenly around the chicken, making sure there is space between pieces for even roasting. Pour the garlic butter sauce over the chicken and vegetables, coating everything evenly.
- Roast to Perfection: Preheat the oven to 400°F (200°C). Roast the sheet pan for 35 to 40 minutes until the chicken skin is golden and crispy and the vegetables are tender with caramelized edges. If desired, broil for an additional 2 to 3 minutes to deepen the color and crispiness.
- Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for 5 minutes to ensure even tenderness. Plate the chicken and vegetables, spooning any extra garlic butter from the pan on top before serving for added indulgence.
Notes
- Dry the chicken skin thoroughly before cooking for the crispiest crust.
- Use room temperature chicken and butter for more even cooking and better flavor absorption.
- Cut vegetables uniformly to ensure they roast evenly.
- Avoid overcrowding the sheet pan to allow proper air circulation and caramelization.
- Double the garlic butter sauce if you prefer extra saucy chicken and vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: sheet pan chicken, garlic butter chicken, roasted vegetables, one pan dinner, plant-based butter, gluten free dinner
