Description
This Garlic Butter Sheet Pan Chicken & Veggies recipe combines tender chicken thighs, crispy smoked turkey bacon, and vibrant fresh herbs in a one-pan meal full of rich garlic butter flavor. Easy to prepare and full of balanced nutrition with juicy chicken, roasted baby potatoes, and carrots, this dish provides a comforting, flavorful dinner perfect for any weeknight.
Ingredients
Scale
Proteins
- 4 skin-on chicken thighs
- 6 strips smoked turkey bacon
Vegetables
- 1 lb baby potatoes, halved or quartered
- 3 large carrots, peeled and chopped
Herbs and Aromatics
- 4 garlic cloves, minced (natural)
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
Wet Ingredients and Seasonings
- 3 tablespoons plant-based butter
- 2 tablespoons olive oil (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon lemon juice (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep the Chicken and Veggies: Pat the chicken thighs dry to ensure crispy skin. Chop baby potatoes and carrots into even pieces for uniform roasting. Mince the garlic cloves finely for even flavor distribution.
- Make the Garlic Butter Mixture: In a small saucepan or microwave-safe bowl, gently melt the plant-based butter and stir in minced garlic, chopped rosemary, thyme, vegetarian Worcestershire sauce, lemon juice, salt, and black pepper. Mix well to create an aromatic blend.
- Arrange Everything on the Sheet Pan: Place the chicken thighs skin-side up on a large sheet pan. Scatter baby potatoes, carrots, and smoked turkey bacon strips evenly around the chicken. Pour the garlic butter mixture evenly over the entire tray, tossing lightly to coat the vegetables but keeping the chicken skin exposed.
- Roast Until Golden and Juicy: Bake in a preheated oven at 425°F (220°C) for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C), the skin is golden and crispy, and the vegetables are tender and caramelized. Halfway through cooking, gently stir the vegetables for even roasting.
- Serve Hot and Garnished: Let the chicken rest for a few minutes once out of the oven. Garnish with extra fresh herbs or a squeeze of lemon juice, then serve warm for the best flavor and comfort.
Notes
- Pat the chicken skin dry for the crispiest results.
- Cut vegetables into similar sizes to ensure even cooking.
- Use fresh rosemary and thyme to enhance the garlic butter aroma.
- Do not overcrowd the sheet pan to allow proper roasting.
- Letting the chicken rest after cooking keeps it juicy and tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
Keywords: sheet pan chicken, garlic butter chicken, roasted vegetables, one pan meal, smoked turkey bacon, easy dinner, gluten free dinner, weeknight meal
