Sheet Pan Garlic Butter Chicken and Veggies Recipe
This Sheet Pan Garlic Butter Chicken and Veggies recipe delivers a flavorful and easy-to-make dinner featuring juicy chicken breasts roasted alongside tender baby potatoes, broccoli, and asparagus. Coated in a garlic butter sauce with aromatic Italian seasoning and a touch of lemon, this one-pan meal is perfect for busy weeknights, offering a balanced combination of protein and vegetables with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2-3 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Salt
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
- Prep the Ingredients: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup. Pat the chicken breasts dry and season both sides evenly with garlic powder, paprika, salt, and black pepper to infuse flavor.
- Make the Garlic Butter Sauce: In a small bowl, melt the butter and combine it with minced garlic, freshly squeezed lemon juice, and Italian seasoning. Stir well to create a fragrant and zesty garlic butter sauce that will coat the veggies and chicken.
- Arrange Everything on the Sheet Pan: Spread the halved baby potatoes across the prepared sheet pan. Drizzle them with olive oil, and season with salt and pepper. Roast them in the oven alone for 15 minutes to start softening. Then add the seasoned chicken breasts onto the pan. Toss the broccoli florets and trimmed asparagus with half of the garlic butter sauce, then scatter these veggies around the chicken to ensure even roasting and flavor absorption.
- Roast & Finish: Place the sheet pan back into the oven and roast everything for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. During the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and vegetables. For an extra crispy, golden-brown finish, optionally broil the sheet pan for 2 to 3 minutes at the end.
- Serve & Enjoy: Remove the sheet pan from the oven and let the chicken rest briefly before serving. Plate the garlic butter chicken alongside the roasted baby potatoes, broccoli, and asparagus for a delicious and satisfying meal that’s simple to prepare and packed with flavor.
Notes
- Use chicken thighs instead of breasts for a juicier, more flavorful option.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- Broiling at the end is optional but gives a nice crispy texture to the chicken and veggies.
- You can swap or add other vegetables like carrots or bell peppers based on preference.
- Make sure to evenly space ingredients on the sheet pan for uniform roasting.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain tenderness.
Keywords: garlic butter chicken, sheet pan chicken, roasted vegetables, easy dinner recipe, one-pan meal
