Sheet Pan Garlic Butter Chicken and Veggies
This Sheet Pan Garlic Butter Chicken and Veggies is the perfect one-pan dinnerjuicy chicken, crispy potatoes, and roasted veggies all coated in rich garlic butter sauce. With minimal prep and cleanup, its a weeknight winner!Gluten-free, customizable, and meal-prep friendly – this dish will become your go-to for an easy, flavorful meal.
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
- 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.
- In a small bowl, melt the butter and stir in garlic, lemon juice, and Italian seasoning.
- 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.
- 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.
- Let the chicken rest for 5 minutes, then slice and serve warm!
Nutrition
- Calories: 425 kcal