Sheet Pan Garlic Butter Chicken and Veggies Recipe

Introduction

This Sheet Pan Garlic Butter Chicken and Veggies recipe is an easy, flavorful meal perfect for busy weeknights. Juicy chicken is roasted alongside tender potatoes, broccoli, and asparagus all coated in a rich garlic butter sauce. It’s a simple one-pan dinner that satisfies without much cleanup.

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

1. Step 1: Preheat your oven to 400°F (200°C). In a small bowl, mix the olive oil, garlic powder, paprika, salt, and black pepper. Rub this mixture evenly over the chicken breasts.
2. Step 2: In another bowl, combine the melted butter, minced garlic, lemon juice, and Italian seasoning to make the garlic butter sauce. Set aside.
3. Step 3: Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out on a large sheet pan and roast for about 15 minutes.
4. Step 4: Remove the sheet pan from the oven and add the chicken breasts, broccoli florets, and trimmed asparagus to the pan. Drizzle the garlic butter sauce over everything.
5. Step 5: Return the pan to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Step 6: Let the chicken rest for a few minutes before serving. Spoon any extra garlic butter from the pan over the chicken and veggies for added flavor.

Tips & Variations

• Use chicken thighs for juicier meat that stays tender.
• Swap the veggies for your favorites, like bell peppers or carrots, to change things up.
• Cut potatoes small enough to cook through evenly with the other vegetables.
• Add a sprinkle of fresh parsley or parmesan cheese on top before serving for extra flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave until heated through. The chicken and vegetables reheat well and retain their flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, but reduce the roasting time slightly since frozen vegetables release moisture and cook faster. Add them partway through cooking to avoid overcooking.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (74°C) using a meat thermometer. The juices should run clear when pierced.

Sheet Pan Garlic Butter Chicken and Veggies Recipe

Print Recipe

★★★★★

5 from 126 reviews

This Sheet Pan Garlic Butter Chicken and Veggies recipe offers a deliciously simple and healthy meal that combines tender, garlic-infused chicken breasts with perfectly roasted baby potatoes, broccoli, and asparagus. Coated in a flavorful garlic butter sauce and baked together on a single sheet pan, this dish is perfect for an easy weeknight dinner with minimal cleanup.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables evenly and to achieve a golden, crispy finish.
2. Prepare the Chicken: In a small bowl, combine garlic powder, paprika, salt, and black pepper. Rub the chicken breasts with olive oil and then sprinkle the seasoning mix evenly over both sides of the chicken.
3. Prepare the Vegetables: In a large mixing bowl, toss the halved baby potatoes, broccoli florets, and trimmed asparagus with olive oil, salt, and black pepper until everything is well-coated.
4. Mix the Garlic Butter Sauce: In a small bowl, whisk together melted butter, minced garlic, lemon juice, and Italian seasoning until fully combined and aromatic.
5. Assemble on Sheet Pan: Arrange the seasoned chicken breasts on a large sheet pan. Spread the prepared vegetables around the chicken in an even layer.
6. Drizzle the Sauce: Pour the garlic butter sauce evenly over the chicken and vegetables, ensuring they are well-coated for maximum flavor during roasting.
7. Roast in Oven: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
8. Serve: Remove from the oven, let the chicken rest for a few minutes, then serve the chicken breasts alongside the roasted vegetables topped with any remaining garlic butter from the pan.

Notes

• Use chicken thighs if preferred for more juiciness and flavor; adjust cooking time if using bone-in pieces.
• Cut potatoes similarly sized to broccoli and asparagus to ensure even cooking.
• Make sure the chicken is evenly coated with seasoning for balanced flavor.
• Check vegetables halfway through roasting and stir if necessary for even caramelization.
• Leftovers can be refrigerated in an airtight container for up to 3 days.
• For extra crispiness, broil for 2-3 minutes at the end of cooking but watch carefully to prevent burning.

Keywords: Sheet pan chicken, garlic butter chicken, roasted vegetables, easy dinner, one-pan meal, healthy chicken recipe, baked chicken and veggies