Herb Butter Sheet Pan Chicken & Veggies

Transform your spring gatherings with this Herb Butter Sheet Pan Chicken & Veggies. This easy weeknight dinner is not only quick to prepare but also incredibly comforting, featuring juicy chicken thighs infused with rich herb butter and vibrant vegetables. It's a wholesome dish that everyone will love, making it perfect for Easter brunch or festive family meals. Save this recipe for later and enjoy a delicious, hassle-free dinner tonight!

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Ingredients

For the Herb Butter:

1/2 cup unsalted butter, softened

3 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 teaspoon lemon zest

Salt and freshly cracked black pepper to taste

For the Chicken and Veggies:

4 bone-in, skin-on chicken thighs

2 cups baby potatoes, halved

1 cup carrots, cut into bite-sized pieces

1 cup bell peppers, sliced (any colors you like)

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions

Make the Herb Butter:

- In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, salt, and pepper.

- Mix well until all ingredients are fully incorporated. Set aside.

Prepare the Chicken and Vegetables:

- Preheat your oven to 425°F (220°C).

- In a large bowl, add the halved baby potatoes, carrots, and sliced bell peppers.

- Drizzle the olive oil over the vegetables, and season with salt and pepper. Toss to coat evenly.

Arrange on the Sheet Pan:

- Line a large baking sheet with parchment paper or foil for easier cleanup.

- Place the seasoned vegetables in the center of the sheet pan, creating a cozy nest.

- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

- Nestle the chicken thighs, skin side up, among the vegetables.

Add the Herb Butter:

- Generously dollop the herb butter mixture atop each chicken thigh, allowing some to also coat the surrounding veggies.

Bake:

- Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (75°C). The veggies should be tender and slightly caramelized.