Introduction

This Sheet Pan Garlic Butter Chicken and Veggies recipe is an easy, flavorful weeknight dinner that cooks all in one pan. Juicy chicken breasts roast alongside tender baby potatoes, broccoli, and asparagus, all coated in a savory garlic butter sauce. With minimal prep and cleanup, it’s a perfect meal for busy cooks.

A baking tray filled with four grilled chicken breasts in the center, each golden brown with herbs sprinkled on top, showing a slightly charred texture. On the left side, a row of bright green roasted asparagus, with some tips lightly browned. On the right side, there are small golden brown roasted potatoes, some whole and some cut in halves, with herbs scattered over them. At the top left corner, two small florets of steamed broccoli add a pop of deep green. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts (or thighs)

1 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

½ tsp salt

½ tsp black pepper

4 tbsp butter (melted)

3 cloves garlic (minced)

1 tbsp lemon juice

1 tsp Italian seasoning

1 lb baby potatoes (halved)

1 ½ cups broccoli florets

1 bunch asparagus (trimmed)

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. Pat the chicken dry and season both sides with garlic powder, paprika, salt, and black pepper.

Step 2: In a small bowl, melt the butter and stir in the minced garlic, lemon juice, and Italian seasoning to make the garlic butter sauce.

Step 3: Spread the halved baby potatoes on the prepared sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and roast for 15 minutes.

Step 4: Remove the pan from the oven and add the seasoned chicken breasts. Toss the broccoli and asparagus with half of the garlic butter sauce, then arrange the veggies around the chicken.

Step 5: Roast everything for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Step 6: In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and vegetables. For a golden, crispy finish, optionally broil for 2 to 3 minutes.

Step 7: Let the chicken rest for 5 minutes after roasting, then slice and serve warm with the roasted vegetables.

Tips & Variations

Use chicken thighs instead of breasts for juicier results and richer flavor.

Swap baby potatoes for sweet potatoes or carrots for a different vegetable mix.

Adding fresh herbs like parsley or thyme right before serving brightens the dish.

If you prefer less lemon flavor, reduce the lemon juice to ½ tablespoon.

FAQs

Can I use frozen vegetables for this recipe?

It’s best to use fresh vegetables for roasting to avoid sogginess. If using frozen, thaw and pat them dry before adding to the pan to reduce excess moisture.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, ensure the juices run clear when pierced.