Description
Indulge in the deliciousness of Sheet Pan Garlic Butter Chicken and Veggies, your new favorite one-pan dinner! This effortless recipe features juicy chicken, crispy baby potatoes, and colorful roasted vegetables—all enveloped in a rich garlic butter sauce that elevates every bite. Perfect for busy weeknights, it requires minimal prep and clean-up while delivering a wholesome, flavorful meal that the whole family will enjoy. With just ten minutes of preparation time, you can have this delightful dish baking away in the oven, allowing you to unwind while it cooks. Plus, it’s gluten-free and easily customizable to suit your preferences!
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)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together melted butter, minced garlic, lemon juice, Italian seasoning, garlic powder, paprika, salt, and pepper.
- Coat the chicken in the marinade and let it sit while prepping the veggies.
- Toss halved baby potatoes with olive oil, salt, and pepper on one side of a baking sheet.
- Arrange broccoli and asparagus on the other side; drizzle with olive oil and season.
- Place marinated chicken in the center of the sheet; bake for approximately 35 minutes or until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg