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 the oven to 400°F (200°C) and 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 minced garlic, lemon juice, and Italian seasoning to create the garlic butter sauce.

Step 3: Spread the halved baby potatoes on the 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 florets and trimmed asparagus with half of the garlic butter sauce, then arrange the vegetables around the chicken.

Step 5: Return the pan to the oven and roast for 20–25 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 2–3 minutes.

Step 7: Remove from the oven and serve immediately. Enjoy your flavorful garlic butter chicken and veggies!

Tips & Variations

Substitute chicken thighs for breasts for juicier meat and deeper flavor.

Add other vegetables like bell peppers or carrots for extra color and nutrients.

Use fresh herbs such as rosemary or thyme instead of Italian seasoning for a different aroma.

Make sure to pat the chicken dry before seasoning to ensure a crispy exterior.

FAQs

Can I use frozen vegetables for this recipe?

While fresh vegetables are best for roasting, you can use frozen ones if you thaw and drain them well beforehand to avoid excess moisture on the pan.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken to ensure the juices run clear and the meat is no longer pink.