Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe offers a simple, delicious one-pan meal packed with tender, juicy chicken breasts and perfectly roasted seasonal vegetables. Enhanced with a flavorful garlic butter sauce, this healthy dinner is easy to prepare, making it perfect for busy weeknights while delivering comforting, savory flavors.
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
Garlic Butter Sauce
- 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
- Preheat and prepare chicken: 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 of the chicken breasts with garlic powder, paprika, salt, and black pepper evenly.
- Make garlic butter sauce: In a small bowl, melt the butter thoroughly. Stir in the minced garlic, lemon juice, and Italian seasoning until well combined, creating a rich, flavorful garlic butter sauce.
- Roast potatoes: Spread the halved baby potatoes on the prepared sheet pan. Drizzle them with olive oil and sprinkle salt and pepper evenly. Place the pan in the oven and roast the potatoes for 15 minutes until they start to soften.
- Add chicken and veggies: After 15 minutes, remove the pan from the oven. Place the seasoned chicken breasts on the pan alongside the potatoes. Toss the broccoli florets and trimmed asparagus with half of the prepared garlic butter sauce, then arrange them evenly around the chicken and potatoes.
- Roast everything together: Return the sheet pan to the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- Finish with garlic butter and optional broil: In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce evenly over the chicken and vegetables to enhance flavor and moisture. For an optional golden, crispy finish, broil the entire sheet pan for 2-3 minutes, watching carefully to avoid burning.
- Serve: Once cooked, remove from the oven and serve immediately. Enjoy a perfectly balanced, flavorful dinner with minimal cleanup!
Notes
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
- Make sure to pat the chicken dry before seasoning for a better crust.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (75°C).
- Broiling at the end is optional but adds a delightful crispiness to the chicken skin and vegetables.
- Feel free to add other vegetables like carrots or bell peppers depending on seasonality and preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: garlic butter chicken, sheet pan meal, roasted vegetables, easy dinner, one pan chicken recipe, healthy chicken dinner
