Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe offers a delicious, easy-to-make meal where tender chicken breasts are roasted alongside flavorful baby potatoes, broccoli, and asparagus, all coated with a savory garlic butter sauce. Perfect for busy weeknights, this one-pan dinner delivers vibrant colors and comforting flavors with minimal cleanup.
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). Line a large sheet pan with parchment paper for easy cleanup. Pat the chicken dry using paper towels, then season both sides evenly with garlic powder, paprika, salt, and black pepper.
- Make the Garlic Butter Sauce: In a small bowl, melt the butter completely. Stir in the minced garlic, lemon juice, and Italian seasoning to create a fragrant garlic butter sauce that will infuse the chicken and veggies with flavor.
- Arrange Everything on the Sheet Pan: Spread the halved baby potatoes on the prepared sheet pan. Drizzle them with olive oil, sprinkle with salt and pepper, then roast the potatoes alone for 15 minutes to get them partially cooked.
- After 15 minutes, add the seasoned chicken breasts to the pan. Toss the broccoli florets and trimmed asparagus with half of the garlic butter sauce so they are coated, then arrange them evenly around the chicken on the sheet pan.
- Roast & Finish: Return the sheet pan to the oven and roast everything together for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (75°C). In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and vegetables to enhance the richness and flavor.
- Optional: For a crispy, golden finish, place the sheet pan under the broiler for 2 to 3 minutes, watching carefully to avoid burning.
- Serve & Enjoy: Remove the pan from the oven and let the chicken rest for 5 minutes to retain its juices. Slice the chicken and serve warm with the roasted potatoes and veggies.
Notes
- Use chicken thighs if you prefer darker meat; cooking times may slightly vary.
- If you don’t have parchment paper, lightly grease the sheet pan to prevent sticking.
- Feel free to substitute asparagus and broccoli with other seasonal vegetables.
- Ensure the chicken is cooked to 165°F internally for safe consumption.
- The optional broiling step enhances browning but can be skipped if preferred.
- Leftovers store well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
