Sheet Pan Garlic Butter Chicken and Veggies Recipe
This Sheet Pan Garlic Butter Chicken and Veggies recipe is a simple yet flavorful dish that combines juicy chicken with tender vegetables, all cooked on one convenient sheet pan. The garlic butter sauce adds a rich and savory element to the dish, making it a perfect weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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 oven to 400°F (200°C) and line a large sheet pan with parchment paper. Season chicken with garlic powder, paprika, salt, and pepper.
- Make the Garlic Butter Sauce: Melt butter in a bowl, then mix in garlic, lemon juice, and Italian seasoning.
- Arrange Everything on the Sheet Pan: Spread potatoes on the pan, roast for 15 minutes. Add chicken, toss broccoli and asparagus with half the sauce, and place around the chicken.
- Roast & Finish: Roast for 20-25 minutes until chicken reaches 165°F (75°C). Drizzle remaining sauce over everything in the last 5 minutes. Optionally broil for a crispy finish.
- Serve & Enjoy: Let the chicken rest for 5 minutes, then slice and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Sheet Pan Chicken, Garlic Butter, Veggies, Easy Dinner
