Introduction
As the leaves change and the air turns crisp, there’s something incredibly comforting about a one-pan meal that captures the essence of the autumn season. Enter the Sheet Pan Garlic Butter Chicken with Autumn Veggies—your go-to dish for cozy dinners that are as easy to prepare as they are delicious!
This recipe embraces the vibrant flavors of fall, featuring tender chicken thighs bathed in a rich garlic butter sauce, paired perfectly with a colorful array of seasonal vegetables such as butternut squash, Brussels sprouts, and carrots. Not only is it a feast for the eyes, but it also fills your kitchen with mouthwatering aromas that will have everyone gathered around the dinner table in no time.
Perfect for busy weeknights or casual weekend gatherings, this dish combines convenience with hearty nutrition, making it ideal for families and anyone looking to enjoy a wholesome meal without the fuss. Join me as we dive into this flavorful journey and make the most of autumn’s bounty!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Brussels sprouts, halved
- 2 cups cubed butternut squash
- 1 cup carrots, sliced
- 1 red onion, cut into wedges
- 6 cloves garlic, minced
- 1/2 cup unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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- Preheat your oven to 400°F (200°C).
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- In a large bowl, combine the Brussels sprouts, butternut squash, carrots, and red onion. Drizzle with olive oil, sprinkle with salt, pepper, thyme, and rosemary. Toss until evenly coated.
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- In a separate bowl, mix the melted butter with the minced garlic. Season with salt and pepper to taste.
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- Place the chicken breasts on a large sheet pan. Pour the garlic butter mixture over the chicken, ensuring each piece is well coated.
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- Arrange the seasoned vegetables around the chicken breasts on the same sheet pan.
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- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
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- Once done, remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.
- Prep Time: 15 min | Total Time: 40 min | Servings: 4
Key Ingredients
- Chicken: 4 boneless, skinless chicken thighs or breasts
- Vegetables: 2 cups of autumn vegetables such as butternut squash, Brussels sprouts, sweet potatoes, and carrots, cut into bite-sized pieces
- Garlic: 4 cloves of fresh garlic, minced
- Butter: 1/2 cup unsalted butter, melted
- Herbs: 1 tablespoon fresh rosemary or thyme, chopped (or 1 teaspoon dried)
- Olive Oil: 2 tablespoons extra virgin olive oil
- Salt and Pepper: To taste
- Lemon: Juice of 1 lemon, for added brightness
- Parmesan Cheese: Optional, for sprinkling before serving
Feel free to adjust the quantities based on your personal preferences or to suit your gathering! Enjoy a cozy meal with this flavorful sheet pan dish!
Baking Process
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Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that your chicken and vegetables will roast evenly and achieve that beautiful golden brown color.
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Prepare the Baking Sheet: Line a large sheet pan with parchment paper or aluminum foil for easy cleanup. If you prefer a bit of extra crispiness, you can lightly grease the pan with olive oil.
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Marinate the Chicken: In a mixing bowl, combine melted butter, minced garlic, fresh herbs (like thyme and rosemary), salt, and pepper. Add your chicken thighs or breasts to the bowl and toss until they are thoroughly coated. Allow them to marinate for at least 15-30 minutes for enhanced flavor.
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Chop Your Vegetables: While the chicken is marinating, chop your selection of autumn vegetables. Great options include butternut squash, carrots, Brussels sprouts, and sweet potatoes. Aim for roughly equal-sized pieces to ensure even cooking.
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Season the Vegetables: In a large mixing bowl, toss the chopped vegetables with olive oil, salt, pepper, and any additional herbs or spices you enjoy. This could be a pinch of paprika for smokiness or a sprinkle of Italian seasoning for added flavor.
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Arrange Ingredients on the Sheet Pan: Spread the marinated chicken evenly on one half of the prepared sheet pan. On the other half, add the seasoned vegetables. Ensure everything is spread out in a single layer to promote even roasting.
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Bake in the Oven: Slide the sheet pan into the preheated oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the vegetables should be tender and caramelized.
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Broil for Extra Crispiness: If you like a little extra crunch on your chicken skin and veggies, switch to the broiler setting for the last 2-4 minutes of cooking, keeping a close eye to prevent burning.
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Let it Rest: Once done, remove the sheet pan from the oven and let it rest for about 5 minutes. This allows the juices to redistribute in the chicken, making it more succulent.
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Serve and Enjoy: Plate up the garlic butter chicken alongside the roasted autumn veggies. Drizzle any remaining garlic butter from the pan over everything for an extra burst of flavor. Garnish with fresh herbs if desired, and enjoy your cozy, hearty meal!
Feel free to adapt the recipe with your favorite seasonal vegetables, and indulge in the comforting flavors of fall!
Serving Suggestions
To elevate your meal of Sheet Pan Garlic Butter Chicken with Autumn Veggies, consider the following serving suggestions:
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Serve with a Side Salad: A fresh green salad, perhaps with mixed greens, cranberries, and nuts, adds a refreshing contrast to the rich flavors of the chicken and veggies.
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Pair with Grains: Serve over a bed of fluffy quinoa, wild rice, or couscous to soak up the delicious garlic butter sauce. This adds texture and makes the meal more filling.
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Add Some Bread: A warm, crusty baguette or garlic bread is perfect for sopping up any leftover garlic butter on the plate. You could also serve with dinner rolls for that comforting touch.
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Top with Fresh Herbs: Finish with a sprinkle of fresh parsley, thyme, or rosemary just before serving. This adds brightness and enhances the dish’s fragrant aroma.
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Drizzle with Balsamic Glaze: A light drizzle of balsamic reduction can complement the sweetness of the vegetables and add a tangy contrast to the richness of the chicken.
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Offer a Cheese Option: A sprinkle of crumbled feta or goat cheese can provide a creamy, salty bite that nicely contrasts the savory chicken and veggies.
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Serve with a Citrus Twist: A wedge of lemon or orange on the side allows guests to squeeze fresh juice over the meal, brightening the flavors and adding a zesty touch.
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Wine Pairing: Consider pairing this meal with a crisp white wine, like Sauvignon Blanc or a light Pinot Noir, for a delightful dining experience.
These serving suggestions can enhance your meal and make it perfect for family dinners, gatherings, or a cozy night in! Enjoy your delicious creation!
Conclusion
This Sheet Pan Garlic Butter Chicken with Autumn Veggies is not only a feast for the eyes but also for the taste buds. The blend of savory garlic, rich butter, and the natural sweetness of seasonal vegetables combines beautifully to create a wholesome meal that captures the essence of fall. It’s a one-pan wonder that simplifies cleanup and allows the flavors to meld together perfectly, making it ideal for busy weeknight dinners or a cozy weekend gathering.
With the minimal prep time and the delightful aroma wafting from the oven, this dish is sure to become a staple in your autumn recipe rotation. Whether served over a bed of rice or alongside some crusty bread to soak up that delicious garlic butter sauce, you can’t go wrong. Enjoy this hearty meal with family and friends, and embrace the flavors of the season! Happy cooking!
