Sheet Pan Garlic Butter Chicken and Veggies Recipe
This Sheet Pan Garlic Butter Chicken and Veggies recipe offers a simple, flavorful, and healthy dinner option. Tender chicken breasts are seasoned and roasted alongside baby potatoes, broccoli, and asparagus, all enhanced by a rich garlic butter sauce infused with lemon and Italian seasoning, making for an easy, one-pan meal that’s perfect for a convenient weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the 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
For the Garlic Butter Sauce
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
For the Veggies
- 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 prepare a large sheet pan by lining it with parchment paper. Pat the chicken dry to ensure proper seasoning adhesion, then season both sides evenly with garlic powder, paprika, salt, and black pepper.
- Make the Garlic Butter Sauce: In a small bowl, melt the butter thoroughly. Stir in the minced garlic, fresh lemon juice, and Italian seasoning until well combined, creating a fragrant and zesty sauce.
- Arrange Everything on the Sheet Pan: Spread the halved baby potatoes evenly on the sheet pan. Drizzle them with olive oil, and season with salt and pepper. Roast the potatoes alone in the oven for 15 minutes to start softening them. Afterward, add the seasoned chicken breasts onto the pan. Toss the broccoli florets and trimmed asparagus with half of the prepared garlic butter sauce, then arrange these veggies around the chicken thoughtfully for even cooking.
- Roast & Finish: Roast the entire sheet pan for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked. In the last 5 minutes of cooking, drizzle the remaining garlic butter sauce over the chicken and vegetables to add extra flavor. Optionally, switch to broil for 2-3 minutes at the end to achieve a golden, crispy finish on top.
- Serve & Enjoy: Remove the pan from the oven and let the chicken rest for about 5 minutes to retain its juices. Then slice the chicken breasts and serve warmly with the roasted veggies for a comforting, balanced meal.
Notes
- Use chicken thighs instead of breasts for juicier meat if preferred.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Feel free to swap out veggies with your favorites like bell peppers, carrots, or Brussels sprouts.
- Broiling at the end is optional but adds a nice crispy texture to the chicken and veggies.
- This meal can be made ahead and reheated; just store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg
Keywords: sheet pan chicken, garlic butter chicken, roasted vegetables, easy chicken dinner, one pan meal, healthy chicken recipe
