Sheet Pan Garlic Butter Chicken and Veggies Recipe

Introduction

This Sheet Pan Garlic Butter Chicken and Veggies recipe is a simple, flavorful one-pan meal perfect for busy weeknights. Juicy chicken pairs beautifully with tender potatoes, broccoli, and asparagus, all roasted together with a savory garlic butter sauce.

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) and line a large sheet pan with parchment paper. Pat the chicken dry and season both sides with garlic powder, paprika, salt, and black pepper.
2. Step 2: In a small bowl, melt the butter and mix in the minced garlic, lemon juice, and Italian seasoning to create the garlic butter sauce.
3. Step 3: Spread the halved baby potatoes on the sheet pan. Drizzle with 1 tablespoon olive oil, then sprinkle with salt and black pepper. Roast the potatoes for 15 minutes.
4. Step 4: Add the seasoned chicken breasts to the sheet pan. Toss the broccoli florets and trimmed asparagus with half of the garlic butter sauce, then arrange them around the chicken and potatoes.
5. Step 5: Roast everything for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). During the last 5 minutes, drizzle the remaining garlic butter sauce over the chicken and vegetables.
6. Step 6: If you like a crispy finish, broil the sheet pan for 2 to 3 minutes until golden. Remove from the oven and let the chicken rest for 5 minutes before slicing and serving warm.

Tips & Variations

• Use chicken thighs for more flavor and juiciness.
• Swap broccoli and asparagus for your favorite seasonal vegetables.
• Add a sprinkle of fresh parsley or grated Parmesan for extra brightness before serving.
• Ensure the chicken is evenly spaced on the pan for even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to maintain the chicken’s moisture. Avoid overcooking when reheating to keep the veggies crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Frozen vegetables can be used, but fresh are best for roasting as they hold their texture better. If using frozen, thaw and pat dry to avoid excess moisture.

How can I tell when the chicken is fully cooked?

The most reliable method is to use a meat thermometer; the chicken is safe to eat when it reaches an internal temperature of 165°F (75°C). Alternatively, cut into the thickest part to check that the juices run clear and there’s no pink inside.

Sheet Pan Garlic Butter Chicken and Veggies Recipe

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★★★★★

4.9 from 66 reviews

This Sheet Pan Garlic Butter Chicken and Veggies recipe is a simple, flavorful, and healthy one-pan meal. Juicy chicken breasts are seasoned with garlic and paprika, then roasted alongside tender baby potatoes, broccoli, and asparagus. A rich garlic butter sauce with lemon juice and Italian seasoning ties all the flavors together, making it perfect for an easy weeknight dinner with minimal cleanup.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Roasting
• 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)
• 1½ cups broccoli florets
• 1 bunch asparagus (trimmed)
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Prep the Ingredients: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. Pat the chicken dry and season both sides evenly with garlic powder, paprika, salt, and black pepper.
2. Make the Garlic Butter Sauce: In a small bowl, melt the butter and stir in minced garlic, lemon juice, and Italian seasoning until well combined. Set aside.
3. Arrange Everything on the Sheet Pan: Spread halved baby potatoes in a single layer on the prepared pan. Drizzle them with olive oil, salt, and pepper, then roast in the oven for 15 minutes to start cooking and crisping up.
4. Add Chicken and Vegetables: Remove the sheet pan from the oven, place the seasoned chicken breasts onto the pan. Toss broccoli florets and trimmed asparagus with half of the garlic butter sauce, then arrange the veggies around the chicken breasts.
5. Roast and Finish: Return the sheet pan to the oven and roast for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the entire pan for extra flavor and moisture.
6. Optional Broil: For a beautiful golden and crispy finish, broil the sheet pan for 2-3 minutes, watching carefully to prevent burning.
7. Serve and Enjoy: Let the chicken rest for 5 minutes after removing from the oven, then slice and serve warm along with the roasted vegetables.

Notes

• You can substitute chicken thighs for breasts if preferred, adjusting cooking time as needed.
• Make sure to pat the chicken dry before seasoning to get a crispy exterior.
• Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
• Leftover garlic butter sauce can be stored and reused for dipping or drizzling on other dishes.
• Feel free to swap veggies based on seasonality or preference, such as green beans or bell peppers.

Keywords: sheet pan chicken, garlic butter chicken, roasted vegetables, easy dinner, one pan meal, healthy chicken recipe