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Sheet Pan Garlic Butter Chicken and Veggies
Zoey

Sheet Pan Garlic Butter Chicken and Veggies

A delicious and easy recipe for garlic butter chicken and vegetables all made on one sheet pan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 breasts (or thighs) boneless skinless chicken
  • 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

Equipment

  • sheet pan

Method
 

Instructions
  1. 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.
  2. In a small bowl, melt the butter and stir in garlic, lemon juice, and Italian seasoning.
  3. 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.
  4. 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.
  5. Serve & Enjoy.