Description
Get ready to fall in love with this easy, flavor-packed Sheet Pan Garlic Butter Chicken and Veggies recipe! It’s the ultimate one-pan meal that delivers juicy, tender chicken nestled alongside perfectly roasted veggies, all smothered in a mouthwatering garlic butter sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoon butter, melted
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 1 pound baby potatoes, halved
- 1 1/2 cup broccoli florets
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F. Line a large sheet pan with parchment paper.
- Pat the chicken breasts dry and season both sides with the garlic powder, paprika, salt, and pepper.
- In a small bowl, melt the butter and stir in the minced garlic, lemon juice, and Italian seasoning.
- Spread the baby potatoes on the prepared sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes.
- Add the seasoned chicken breasts to the pan. Toss the broccoli and asparagus with half of the garlic butter sauce, then arrange them around the chicken.
- Roast everything for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
- In the last 5 minutes of cooking, drizzle the remaining garlic butter sauce over the chicken and veggies.
- Optional: For a crispy, golden finish, broil the dish for 2-3 minutes.
- Let the chicken rest for 5 minutes, then slice and serve warm.
Notes
Using fresh, high-quality ingredients is key to achieving maximum flavor. Feel free to experiment with different veggies based on your preferences or what’s in season.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
- Cholesterol: 100