Introduction
As the leaves begin to turn and the air grows crisp, there’s nothing quite like the comforting flavors of autumn to warm your soul. One dish that perfectly embodies the essence of this season is our Sheet Pan Garlic Butter Chicken with Autumn Veggies. This one-pan wonder is not only easy to prepare, but it also celebrates the vibrant produce that autumn has to offer.
Picture succulent chicken drumsticks marinated in a rich garlic butter sauce, paired with a colorful medley of seasonal vegetables like Brussels sprouts, sweet potatoes, and carrots. As the dish roasts, the chicken becomes incredibly tender while the veggies caramelize, creating a perfect harmony of flavors and textures.
Whether you’re looking for a cozy weeknight dinner or a fuss-free meal to impress your family and friends, this recipe checks all the boxes. Plus, the clean-up is a breeze since everything cooks on one sheet pan! So grab your favorite seasonal ingredients, and let’s dive into a dish that brings warmth and nourishment to your table this autumn.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Brussels sprouts, halved
- 2 cups butternut squash, diced
- 1 cup carrots, chopped
- 1 red onion, sliced into wedges
- 6 cloves garlic, finely minced
- 1/2 cup unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to your preference
- Fresh parsley, chopped (for garnish)
Instructions
-
- Preheat your oven to 400°F (200°C).
-
- In a large mixing bowl, combine the Brussels sprouts, butternut squash, carrots, and red onion. Drizzle with olive oil, then season with salt, pepper, thyme, and rosemary. Toss the mixture until all the vegetables are well covered.
-
- In a different bowl, blend the melted butter with the minced garlic. Add salt and pepper according to your taste.
-
- Place the chicken breasts on a sizable sheet pan. Drizzle the garlic butter over the chicken, making sure each piece is thoroughly coated.
-
- Spread the seasoned vegetables around the chicken breasts on the same sheet pan.
-
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have become tender.
-
- When finished, take it out of the oven and allow it to rest for 5 minutes. Garnish with fresh parsley before serving.
- Prep Time: 15 min | Total Time: 40 min | Servings: 4
Key Ingredients
- Chicken Thighs: Boneless and skinless for tender and juicy meat.
- Garlic: Fresh cloves, minced, to infuse rich flavor.
- Butter: Unsalted for the garlic butter sauce.
- Olive Oil: For drizzling and added flavor.
- Carrots: Cut into bite-sized pieces for sweetness and color.
- Brussels Sprouts: Halved for a crispy texture and earthy flavor.
- Sweet Potatoes: Cubed for a hearty and nutritious addition.
- Roughly Chopped Fresh Herbs: Such as rosemary and thyme for aromatic notes.
- Salt and Pepper: To taste, enhancing the natural flavors of the ingredients.
- Lemon Juice: Freshly squeezed, for brightness and acidity.
Feel free to customize the vegetables based on your preferences or seasonal availability!
Baking Process
-
Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature ensures that the chicken will cook quickly while achieving a nice, golden crisp on the outside.
-
Prepare the Garlic Butter Mixture: In a small bowl, melt 1/2 cup of unsalted butter. Once melted, stir in 4-5 cloves of minced garlic, 1 teaspoon of dried thyme, and a pinch of salt and pepper. Mix well until everything is combined.
-
Season the Chicken: Pat the chicken thighs and/or breasts dry with paper towels to ensure a good sear. Place them in a large mixing bowl and pour half of the garlic butter mixture over them. Toss the chicken until evenly coated, then arrange them in the center of a large sheet pan.
-
Prepare the Autumn Veggies: Choose your favorite autumn vegetables such as Brussels sprouts, carrots, sweet potatoes, and butternut squash. Cut them into uniform pieces for even cooking. In a separate bowl, toss the veggies with the remaining garlic butter mixture, adding additional salt, pepper, and your choice of herbs (like rosemary or sage) to taste.
-
Arrange on the Sheet Pan: Scatter the seasoned vegetables around the chicken on the sheet pan. It’s important not to overcrowd the pan to allow everything to roast properly and develop a nice caramelization.
-
Bake: Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and lightly browned.
-
Broil for Extra Crispness: If you prefer a bit of extra crispiness, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning!
-
Rest and Serve: Once cooked, remove the sheet pan from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute, making the chicken juicy and tender. Serve warm, garnished with fresh herbs if desired.
Enjoy your delightful Sheet Pan Garlic Butter Chicken with Autumn Veggies – a cozy, one-pan meal that’s perfect for any fall evening!
Serving Suggestions
This Sheet Pan Garlic Butter Chicken with Autumn Veggies is a versatile and delightful dish that can be served in a variety of ways. Here are some serving suggestions to elevate your meal:
-
Fresh Herb Garnish: Top your chicken and veggies with fresh chopped parsley, thyme, or rosemary for an extra layer of flavor and a pop of color.
-
Citrus Zest: Add a sprinkle of lemon or orange zest right before serving to brighten the dish and enhance the garlic butter flavors.
-
Grain Pairing: Serve alongside fluffy rice, quinoa, or farro to soak up the delicious garlic butter sauce. A side of creamy polenta would also be a comforting addition.
-
Side Salad: A crisp green salad with a light vinaigrette can add a refreshing contrast to the richness of the chicken and veggies. Choose seasonal greens, like arugula or spinach, with sliced apples or pears.
-
Warm Bread: Serve with crusty bread or dinner rolls to enjoy with the buttery sauce. You can also consider garlic bread for an added garlic kick!
-
Dipping Sauces: Offer a selection of dipping sauces such as a tangy yogurt-based sauce, ranch dressing, or a sriracha mayo for those who love a bit of heat.
-
Cheese Sprinkle: Finish the dish with a sprinkle of grated Parmesan or crumbled feta to add creaminess and depth of flavor.
-
Leftover Magic: If you have leftovers, consider shredding the chicken and tossing it into a hearty soup or using it in a wrap with fresh veggies and a spread of hummus.
This dish is not only easy to prepare but also allows for plenty of creativity when it comes to serving. Enjoy experimenting with different combinations to find your favorite!
Conclusion
This Sheet Pan Garlic Butter Chicken with Autumn Veggies is not only a feast for the eyes but also a delightful medley of flavors that celebrates the essence of fall. The succulent chicken, infused with fragrant garlic and rich butter, pairs perfectly with the sweet and savory roasted vegetables, creating a comforting dish that’s both simple to prepare and easy to clean up. Ideal for busy weeknights or a cozy family dinner, this recipe allows the oven to do most of the work while you get to enjoy the delicious aromas wafting through your kitchen.
Don’t hesitate to customize this dish with your favorite seasonal vegetables or spices! It’s a versatile recipe that welcomes creativity and is guaranteed to satisfy everyone at the table. Serve it with a fresh salad or crusty bread to complete your meal. Enjoy the warmth of autumn in every bite!
