Sheet Pan Garlic Butter Chicken and Veggies
Indulge in the deliciousness of Sheet Pan Garlic Butter Chicken and Veggies, a delightful one-pan meal that effortlessly combines juicy chicken with perfectly roasted vegetables. This dish is not only visually appealing but also bursting with flavor from a rich garlic butter sauce that enhances every bite. Ideal for busy weeknights or special occasions, it simplifies cooking and cleanup while delivering a satisfying dinner experience. Customize it by swapping in your favorite veggies or using different cuts of chicken to suit your taste. With just a few ingredients and minimal prep time, you’ll have a wholesome meal ready in no time!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 boneless skinless chicken breasts (or thighs)
- 1 lb baby potatoes (halved)
- 1 ½ cups broccoli florets
- 1 bunch asparagus (trimmed)
- 4 tbsp butter (melted)
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, coat chicken with olive oil, garlic powder, paprika, salt, and black pepper.
- Combine melted butter, minced garlic, lemon juice, and Italian seasoning in another bowl.
- Arrange halved potatoes on a sheet pan; drizzle with olive oil and season.
- Place seasoned chicken on top of the potatoes and pour the garlic butter sauce over everything. Add broccoli and asparagus around them.
- Bake for about 35 minutes until the chicken is fully cooked at an internal temperature of 165°F (74°C) and veggies are tender.
- Let rest before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg