Description
A delicious and easy recipe for Sheet Pan Garlic Butter Chicken and Veggies, perfect for a quick weeknight dinner.
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) and 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.
- Serve & Enjoy.
Notes
- For extra flavor, marinate the chicken in the garlic butter sauce for a few hours before cooking.
- Feel free to substitute other vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg