Sheet Pan Garlic Butter Chicken and Veggies Recipe
This Sheet Pan Garlic Butter Chicken and Veggies recipe is an easy, flavorful one-pan meal perfect for a busy weeknight. Tender chicken breasts are seasoned with garlic and paprika, then roasted alongside baby potatoes, broccoli, and asparagus. A rich garlic butter sauce infuses the dish with savory and tangy notes, making for a wholesome, delicious dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 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
- 1½ cups broccoli florets
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat Oven and Prepare Chicken: Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper. Pat the chicken breasts dry with paper towels and season both sides evenly with garlic powder, paprika, salt, and black pepper.
- Make Garlic Butter Sauce: In a small bowl, melt the butter. Stir in the minced garlic, lemon juice, and Italian seasoning until well combined.
- Roast Potatoes: Spread the halved baby potatoes evenly on the prepared sheet pan. Drizzle with olive oil and season with salt and black pepper. Roast in the preheated oven for 15 minutes to begin softening.
- Add Chicken and Veggies: Remove the sheet pan from the oven after 15 minutes. Place the seasoned chicken breasts on the pan. Toss the broccoli florets and trimmed asparagus with half of the prepared garlic butter sauce, then scatter them around the chicken and potatoes.
- Roast Everything: Return the pan to the oven and roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Finish with Garlic Butter: In the last 5 minutes of cooking, drizzle the remaining garlic butter sauce over the chicken and vegetables for extra flavor.
- Optional Broil: For a golden, crispy finish, place the sheet pan under the broiler for 2-3 minutes, watching closely to avoid burning.
- Serve: Remove from oven and serve the garlic butter chicken with the roasted potatoes and vegetables immediately. Enjoy your delicious, easy sheet pan dinner!
Notes
- Use chicken thighs for juicier meat if preferred.
- Adjust seasoning to taste, especially salt and garlic.
- Make sure to check the internal temperature of the chicken with a meat thermometer.
- Broiling at the end is optional but adds a nice crisp texture.
- Feel free to swap vegetables based on seasonality or preference.
- Leftovers store well in the fridge for up to 3 days.
Keywords: sheet pan chicken, garlic butter chicken, roasted vegetables, one pan dinner, easy chicken recipe, healthy dinner, baked chicken and veggies
