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Sheet Pan Garlic Butter Chicken and Veggies Recipe

Sheet Pan Garlic Butter Chicken and Veggies Recipe
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★★★★★

5 from 12 reviews

This Sheet Pan Garlic Butter Chicken and Veggies recipe is a quick and flavorful one-pan meal perfect for busy weeknights. Tender chicken breasts are seasoned with garlic and paprika, then roasted alongside baby potatoes, broccoli, and asparagus tossed in a fragrant garlic butter sauce. The dish is easy to prepare, wholesome, and requires minimal cleanup, making it an ideal healthy dinner option.

Ingredients

Scale

Chicken

  • 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

Garlic Butter Sauce

  • 4 tbsp butter (melted)
  • 3 cloves garlic (minced)
  • 1 tbsp lemon juice
  • 1 tsp Italian seasoning

Vegetables

  • 1 lb baby potatoes (halved)
  • 1½ cups broccoli florets
  • 1 bunch asparagus (trimmed)
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  1. Prep the Ingredients: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. Pat the chicken breasts dry with paper towels, then season both sides evenly with garlic powder, paprika, salt, and black pepper.
  2. Make the Garlic Butter Sauce: In a small bowl, melt the butter, then stir in the minced garlic, lemon juice, and Italian seasoning. Set aside half of this sauce for later use.
  3. Arrange Everything on the Sheet Pan: Spread the halved baby potatoes evenly on the prepared sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast the potatoes for 15 minutes to start.
  4. Add Chicken and Veggies: After 15 minutes, add the seasoned chicken breasts to the sheet pan. Toss the broccoli florets and trimmed asparagus with half of the prepared garlic butter sauce, then arrange these vegetables around the chicken on the sheet pan.
  5. Roast & Finish: Roast everything for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and vegetables. If desired, broil for 2-3 minutes at the end to achieve a golden, crispy finish.
  6. Serve & Enjoy: Remove the sheet pan from the oven and let the chicken rest for 5 minutes. Slice the chicken and serve warm with the roasted veggies and potatoes.

Notes

  • Chicken thighs can be used as an alternative to breasts for a juicier texture.
  • Make sure to pat the chicken dry before seasoning to help the spices adhere better and achieve a nice crust.
  • If your asparagus stalks are thick, trim the woody ends to ensure even roasting.
  • Use a meat thermometer to check that chicken has reached an internal temperature of 165°F (75°C) for safe consumption.
  • This recipe can be adapted to include other vegetables such as bell peppers or carrots based on preference.
  • For a dairy-free version, substitute butter with olive oil or a vegan butter alternative.

Nutrition

Keywords: sheet pan dinner, garlic butter chicken, roasted vegetables, easy chicken recipe, one pan meal, healthy dinner

Find it online: https://freshrecipehub.com/sheet-pan-garlic-butter-chicken-and-veggies-recipe/