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Sheet Pan Garlic Butter Chicken and Veggies

sheet pan garlic butter chicken
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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. With minimal prep and cleanup, it’s 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

  1. Preheat oven to 400°F (200°C).
  2. Line a large sheet pan with parchment paper.
  3. Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.
  4. In a small bowl, melt the butter and stir in garlic, lemon juice, and Italian seasoning.
  5. Spread baby potatoes on the pan, drizzle with olive oil, salt, and pepper, and roast for 15 minutes.
  6. Add chicken breasts to the pan.
  7. Toss broccoli and asparagus with half the garlic butter sauce, then arrange around the chicken.
  8. Roast for 20-25 minutes or until chicken reaches 165°F (75°C).
  9. In the last 5 minutes, drizzle remaining garlic butter sauce over everything.
  10. Optional: Broil for 2-3 minutes for a golden, crispy finish.
  11. Let the chicken rest for 5 minutes, then slice and serve warm!

Nutrition

Find it online: http://ingredientidea.com/sheet-pan-garlic-butter-chicken/