Sheet Pan Garlic Butter Chicken and Veggies Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- Drizzle the Sauce: Pour the garlic butter sauce evenly over the chicken and vegetables, ensuring they are well-coated for maximum flavor during roasting.
- 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.
- 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
