Description
This Sheet Pan Garlic Butter Chicken and Veggies is a no-fuss, one-pan dinner packed with juicy chicken, crisp-tender veggies, and golden roasted potatoes. Coated in a flavorful garlic butter sauce, it’s the ultimate easy weeknight meal that delivers comfort, nutrition, and minimal cleanup.
Ingredients
For the Chicken
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2 boneless, skinless chicken breasts or thighs (450 g)
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1 tbsp (15 ml) olive oil
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1 tsp garlic powder
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1 tsp paprika
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½ tsp salt
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½ tsp black pepper
For the Garlic Butter Sauce
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4 tbsp (60 g) butter, melted
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3 garlic cloves, minced
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1 tbsp (15 ml) lemon juice
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1 tsp Italian seasoning
For the Veggies
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1 lb (450 g) baby potatoes, halved
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1 ½ cups (150 g) broccoli florets
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1 bunch asparagus, trimmed (200 g)
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1 tbsp (15 ml) olive oil
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½ tsp salt
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½ tsp black pepper
Instructions
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Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
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Pat chicken dry and season with garlic powder, paprika, salt, and pepper. Set aside.
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In a small bowl, mix melted butter, garlic, lemon juice, and Italian seasoning.
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Spread potatoes on the sheet pan, drizzle with olive oil, season, and roast for 15 minutes.
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Add chicken to the pan. Toss broccoli and asparagus with half the garlic butter sauce and arrange around the chicken.
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Roast 20–25 minutes until chicken reaches 165°F (75°C) and veggies are tender.
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Drizzle remaining garlic butter sauce over everything in the last 5 minutes.
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Optional: Broil 2–3 minutes for golden edges.
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Let chicken rest 5 minutes before slicing. Serve warm.
Notes
Potatoes need a head start—roast them first.
Chicken thighs stay juicier than breasts but both work.
Swap veggies with green beans, zucchini, or Brussels sprouts.
Double the garlic butter sauce for dipping bread.
For lighter option, replace butter with olive oil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner / Main Course
- Method: Oven roasted (sheet pan)
- Cuisine: American