Print

Sheet Pan Garlic Butter Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sheet Pan Garlic Butter Chicken is an easy, flavorful dinner with juicy chicken, tender potatoes, green beans, and rich garlic butter sauce. Everything roasts together on one pan for a simple weeknight meal with minimal cleanup.

Ingredients

  • 4 to 6 chicken thighs or chicken breasts
  • 1 pound baby potatoes, halved
  • 2 cups green beans, trimmed
  • 4 tablespoons butter, melted
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Fresh parsley, optional for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Lightly grease a large sheet pan or line it with parchment paper.
  3. In a small bowl, mix the melted butter, minced garlic, olive oil, paprika, Italian seasoning, salt, and black pepper.
  4. Place the chicken on the prepared sheet pan and brush or spoon part of the garlic butter mixture over the chicken.
  5. Toss the potatoes with some of the remaining garlic butter mixture and arrange them on the pan around the chicken.
  6. Spread everything out evenly so it roasts properly.
  7. Bake for about 20 minutes.
  8. Remove the pan from the oven and add the green beans around the chicken and potatoes.
  9. Brush everything with the remaining garlic butter sauce.
  10. Return the pan to the oven and bake for another 15 to 20 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are tender.
  11. Broil for 2 to 3 minutes at the end for a golden finish, if desired.
  12. Let rest for a few minutes before serving.
  13. Garnish with fresh parsley and serve warm.

Notes

  • Chicken breasts, thighs, or drumsticks can be used, but cooking time may vary.
  • Swap green beans with broccoli, zucchini, asparagus, carrots, or bell peppers.
  • Add lemon juice for a brighter garlic butter sauce or red pepper flakes for heat.
  • Parmesan cheese can be added during the last few minutes of baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooked chicken and vegetables for up to 2 months and thaw overnight before reheating.
  • Reheat in the oven at 350°F (175°C) or microwave in short intervals until hot.
  • Use two sheet pans if doubling the recipe to avoid overcrowding.

Nutrition

Find it online: https://yumfamilyrecipes.com/sheet-pan-garlic-butter-chicken/