Description

This Garlic Butter Sheet Pan Chicken & Veggies recipe combines juicy boneless, skin-on chicken thighs with fresh broccoli florets, baby carrots, and smoky turkey bacon, all infused with a rich garlic butter made from plant-based butter and fresh herbs. Roasted on a single sheet pan for easy cleanup, this flavorful and nutritious meal offers a perfect balance of textures and tastes that will quickly become a family favorite.

Ingredients

Scale

Chicken and Meat

4 boneless, skin-on chicken thighs
4 slices smoky turkey bacon

Vegetables

2 cups fresh broccoli florets
1 cup baby carrots, peeled and halved

Garlic Butter Mixture

4 tablespoons unsalted plant-based butter
3 garlic cloves, minced
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped

Seasoning and Oil

1 tablespoon olive oil
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare the Garlic Butter Mixture: In a small bowl, combine the plant-based butter, minced garlic, vegetarian Worcestershire sauce (natural), lemon zest, lemon juice, and freshly chopped thyme and rosemary. Stir together until fully blended to create a fragrant, flavorful butter mixture that will coat both the chicken and vegetables.
Prepare the Vegetables and Bacon: Trim and cut broccoli into florets, peel and halve baby carrots. Toss them in a drizzle of olive oil, sea salt, and freshly ground black pepper. Spread the veggies evenly on a large sheet pan. Scatter smoky turkey bacon slices over the vegetables to add a savory crunch while cooking.
Coat the Chicken: Pat the boneless, skin-on chicken thighs dry using paper towels for the crispiest skin. Generously brush the garlic butter mixture all over the chicken, making sure to get some under the skin to maximize flavor. Lightly season each piece with sea salt and freshly ground black pepper. Arrange the chicken skin-side up on the sheet pan among the veggies and bacon.
Roast to Perfection: Preheat the oven to 425°F (220°C). Roast the chicken, veggies, and bacon for 25 to 30 minutes or until the chicken is fully cooked through, the skin is golden and crispy, the vegetables are tender and slightly caramelized, and the turkey bacon is crisp.
Serve and Enjoy: Remove the sheet pan from the oven and allow the chicken to rest for a few minutes to lock in juices. Garnish with additional fresh herbs or a pinch of lemon zest before serving the Garlic Butter Sheet Pan Chicken & Veggies hot straight from the pan.

Notes

Use similarly sized vegetables to ensure even cooking and roasting.
Dry the chicken skin thoroughly before applying the garlic butter for maximum crispiness.
Allow chicken to rest after roasting to keep it juicy and tender.
Avoid overcrowding the sheet pan so air circulates well and the ingredients roast with a crisp texture.
Add fresh herbs just before serving for an extra fresh burst of flavor and appealing presentation.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 450mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 32g
Cholesterol: 110mg

Keywords: garlic butter chicken, sheet pan dinner, roasted chicken and vegetables, healthy chicken recipe, easy family meal, plant-based butter chicken, turkey bacon chicken recipe