Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe features juicy, seasoned chicken breasts roasted to perfection alongside tender baby potatoes, broccoli, and asparagus. Coated in a flavorful garlic butter sauce with lemon and Italian seasoning, it’s an easy, one-pan meal perfect for busy weeknights.
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 with 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. Stir in the minced garlic, lemon juice, and Italian seasoning until well combined and fragrant.
- Arrange Everything on the Sheet Pan: Spread the halved baby potatoes evenly on the sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast the potatoes for 15 minutes to start softening them. Then add the seasoned chicken breasts on the pan. In a separate bowl, toss the broccoli florets and trimmed asparagus with half of the garlic butter sauce, and arrange these veggies around the chicken on the pan.
- Roast & Finish: Place the sheet pan back into the oven and roast everything for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through. In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and vegetables to add extra flavor. For a golden, crispy finish, optionally broil for 2-3 minutes at the end.
- Serve & Enjoy: Remove the sheet pan from the oven and let the chicken rest for 5 minutes before slicing. Serve warm with the roasted veggies on the side for a complete meal.
Notes
- You can use chicken thighs instead of breasts if preferred; adjust cooking time slightly as thighs might take a bit longer to cook through.
- Feel free to swap vegetables based on seasonality or preference—carrots, bell peppers, or green beans work well.
- Make sure to pat your chicken dry before seasoning to help the spices stick and achieve better browning.
- If you want a spicier kick, add a pinch of red chili flakes to the garlic butter sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately half recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: sheet pan dinner, garlic butter chicken, roasted vegetables, one pan meal, easy chicken recipe, healthy dinner, weeknight meal, garlic chicken and veggies
