Introduction
As the leaves begin to change and the days grow shorter, there’s nothing more comforting than a hearty, flavorful meal that captures the essence of autumn. This Sheet Pan Garlic Butter Chicken & Autumn Veggies dish is the perfect blend of simplicity and seasonal goodness. With tender, juicy chicken coated in a rich garlic butter sauce and a colorful array of vibrant autumn vegetables, this recipe not only celebrates the best of the season but also makes cleanup a breeze.
Picture this: the savory aroma of garlic wafting through your kitchen as the chicken roasts to perfection alongside a medley of roasted carrots, Brussels sprouts, and sweet potatoes. Each bite is a delightful explosion of flavors, with the chicken’s rich buttery goodness perfectly complementing the earthy notes of the veggies. It’s an easy, one-pan wonder that’s ideal for busy weeknights or a cozy weekend gathering with family and friends.
Whether you’re a seasoned home cook or just starting to explore the world of cooking, this recipe is approachable and forgiving. Plus, the vibrant presentation makes it as visually appealing as it is delicious. Get ready to savor the flavors of fall in every bite with this delightful sheet pan meal that’s sure to become a new favorite in your autumn recipe rotation!
Ingredients
- 4 boneless, skinless chicken thighs
- 1/4 cup unsalted butter, melted
- 6 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- Salt and pepper, to taste
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cubed
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
Instructions
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- Heat your oven to 400°F (200°C).
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- In a small mixing bowl, combine the melted butter, minced garlic, rosemary, thyme, salt, and pepper. Whisk until mixed.
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- In a larger bowl, place the chicken thighs and pour half of the garlic butter mixture over them. Toss to ensure they are well-coated and set aside to marinate while you prep the vegetables.
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- In a separate large bowl, mix together the Brussels sprouts, butternut squash, and red onion. Drizzle with olive oil, balsamic vinegar, and smoked paprika, then season with salt and pepper. Stir until all the vegetables are evenly coated.
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- On a large baking sheet, position the marinated chicken thighs in the center, and scatter the seasoned vegetables around them in a single layer.
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- Pour the rest of the garlic butter mixture over the chicken and veggies to enhance the flavor.
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- Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F/75°C) and the vegetables are tender and caramelized.
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- Once finished, take it out of the oven and allow it to cool for a few minutes before serving.
- Prep Time: 15 min | Total Time: 45 min | Servings: 4
Key Ingredients
- Chicken Thighs or Breasts: Bone-in, skin-on for juiciness and flavor, or boneless for quicker cooking.
- Garlic: Fresh cloves, minced, for a robust, aromatic flavor.
- Unsalted Butter: For a rich, buttery sauce; can be replaced with olive oil for a lighter option.
- Honey: To add a touch of sweetness and balance the savory elements.
- Fresh Herbs: Such as rosemary or thyme, to enhance the flavor profile.
- Carrots: Peeled and cut into chunks for sweetness and texture.
- Brussels Sprouts: Halved, for a hearty autumn veggie that roasts beautifully.
- Red Potatoes: Cut into wedges for a comforting starch; can substitute with sweet potatoes for a twist.
- Salt and Pepper: Essential for seasoning; adjust to taste.
- Lemon Juice: Freshly squeezed, for brightness and acidity to elevate the dish.
Feel free to customize the veggies based on your preferences or seasonal availability!
Baking Process
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Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This temperature will ensure that both the chicken and vegetables cook evenly and develop a lovely roasted flavor.
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Prepare the Chicken: In a large bowl, combine melted butter, minced garlic, salt, pepper, and any additional herbs such as rosemary or thyme. Mix well to create a flavorful marinade. Add the chicken pieces (thighs or breasts) to the bowl, ensuring they are well coated in the garlic butter mixture. Let them marinate for about 15-20 minutes for enhanced flavor.
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Chop the Vegetables: While the chicken is marinating, wash and chop your selection of autumn veggies. Great choices include Brussels sprouts, carrots, sweet potatoes, or butternut squash. Aim for uniform pieces to ensure even cooking, and place the chopped vegetables into a separate mixing bowl.
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Season the Vegetables: Drizzle olive oil over the chopped veggies and season with salt, pepper, and additional spices if desired (paprika, thyme, or a pinch of cumin can work well). Toss the vegetables until they are well coated in oil and seasoning.
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Arrange on the Sheet Pan: Line a large baking sheet with parchment paper for easier cleanup. Spread the marinated chicken pieces out evenly on one side of the sheet pan. On the other side, arrange the seasoned autumn vegetables, ensuring not to overcrowd the pan for optimal roasting.
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Bake: Place the sheet pan in the preheated oven and bake for approximately 25-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. Halfway through the baking time, you can toss the vegetables to ensure an even roast.
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Broil for Extra Crispiness (optional): If you like a bit of crispiness, switch your oven to broil for the last 2-3 minutes of cooking. Watch carefully to prevent burning.
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Serve and Enjoy: Once done, remove the sheet pan from the oven and let the chicken rest for a few minutes. Serve the garlic butter chicken alongside the delicious roasted autumn veggies for a complete meal that highlights the flavors of the season. Enjoy your comforting and wholesome dish!
Serving Suggestions
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Serve with Fresh Herbs: After baking, sprinkle some freshly chopped parsley or thyme over the chicken and vegetables for a burst of color and added flavor.
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Pair with a Grain: For a heartier meal, serve the garlic butter chicken alongside a bed of quinoa, brown rice, or couscous. The grains will soak up the delicious garlic butter sauce!
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Add a Salad: Complement the meal with a light arugula or spinach salad dressed with a simple vinaigrette. The fresh greens will balance the richness of the chicken and veggies.
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Offer Dipping Sauces: Provide a side of your favorite dipping sauces, such as garlic aioli or a tangy barbecue sauce, for extra flavor and fun.
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Include Crusty Bread: Serve with warm, crusty bread or dinner rolls to scoop up any flavorful juices left on the pan. It’s perfect for those who love a good bread-dipping experience!
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Wine Pairing: Consider offering a chilled white wine, like a Sauvignon Blanc or Chardonnay, which pairs beautifully with the rich garlic butter flavors.
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Leftovers for Lunch: If you have leftovers, pack them in a lunch container for a quick and delicious meal the next day. They also make a great filling for wraps or sandwiches!
Enjoy customizing your meal with these serving suggestions to make it your own!
Conclusion
This Sheet Pan Garlic Butter Chicken & Autumn Veggies recipe is the perfect way to celebrate the vibrant flavors of the season while keeping your dinner routine simple and delicious. With succulent chicken thighs roasted to perfection alongside a colorful medley of seasonal vegetables, every bite is a comforting reminder of autumn’s bounty. The rich garlic butter sauce elevates this dish, adding depth and warmth that your whole family will love.
Not only is this meal easy to prepare, but it also promotes a healthy lifestyle with wholesome ingredients. Plus, the one-pan cooking method means minimal cleanup, giving you more time to enjoy your evening. Whether you’re serving it for a weeknight dinner or a cozy gathering with friends, this recipe is sure to impress. So, grab your sheet pan and embrace the flavors of fall—your taste buds will thank you! Happy cooking!
