Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe offers a quick and delicious one-pan meal featuring juicy, seasoned chicken breasts roasted alongside tender baby potatoes, vibrant broccoli, and fresh asparagus, all enhanced with a flavorful garlic butter sauce.
Ingredients
Scale
Chicken
- 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
Vegetables
- 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
- Prep the Ingredients: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. Pat the chicken dry and season both sides evenly with garlic powder, paprika, salt, and pepper to build a flavorful base.
- Make the Garlic Butter Sauce: In a small bowl, melt the butter and mix in the minced garlic, lemon juice, and Italian seasoning. This sauce will add a rich and tangy flavor to the dish.
- Arrange Everything on the Sheet Pan: Spread the halved baby potatoes across the pan. Drizzle them with olive oil, then sprinkle salt and pepper before placing in the oven to roast for 15 minutes. After that, add the seasoned chicken breasts to the pan. Toss the broccoli florets and trimmed asparagus with half of the garlic butter sauce and arrange them around the chicken.
- Roast & Finish: Return the sheet pan to the oven and roast for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). In the final 5 minutes, drizzle the remaining garlic butter sauce over the chicken and vegetables. Optionally, broil the dish for 2-3 minutes to achieve a golden and crispy finish.
- Serve & Enjoy: Remove the pan from the oven. Let the chicken rest for 5 minutes to retain its juices, then slice and serve the chicken with the roasted veggies while warm.
Notes
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for safe consumption.
- Feel free to swap baby potatoes with sweet potatoes for a different flavor.
- Broiling at the end crisps up the chicken skin and caramelizes the veggies for extra texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute butter with olive oil or a dairy-free spread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: sheet pan chicken, garlic butter chicken, roasted vegetables, easy dinner, one pan meal, healthy chicken recipe
