Description
This Sheet Pan Garlic Butter Chicken and Veggies is the perfect one-pan dinner—juicy chicken, crispy potatoes, and roasted veggies all coated in rich garlic butter sauce. Gluten-free, customizable, and meal-prep friendly.
Ingredients
Scale
- 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
- Step 1: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper. Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.
- Step 2: In a small bowl, melt the butter and stir in garlic, lemon juice, and Italian seasoning.
- Step 3: Spread baby potatoes on the pan, drizzle with olive oil, salt, and pepper, and roast for 15 minutes. Add chicken breasts to the pan. Toss broccoli and asparagus with half the garlic butter sauce, then arrange around the chicken.
- Step 4: Roast for 20-25 minutes or until chicken reaches 165°F (75°C). In the last 5 minutes, drizzle remaining garlic butter sauce over everything. Optional: Broil for 2-3 minutes for a golden, crispy finish.
- Step 5: Let the chicken rest for 5 minutes, then slice and serve warm!
Notes
Use chicken thighs for extra juiciness. Avoid overcrowding the pan to ensure vegetables roast evenly rather than steaming.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 115 mg
Keywords: Sheet Pan Garlic Butter Chicken, one-pan dinner, roasted chicken and vegetables