Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe offers a wholesome, flavorful meal that’s easy to prepare and perfect for a busy weeknight. Tender chicken breasts or thighs are seasoned and baked alongside a medley of baby potatoes, broccoli, and asparagus, all coated with a rich garlic butter sauce infused with herbs and lemon juice. The one-pan bake ensures minimal cleanup and maximum flavor.
Ingredients
Scale
Protein
- 2 boneless skinless chicken breasts or thighs
Vegetables
- 1 lb baby potatoes, halved
- 1 ½ cups broccoli florets
- 1 bunch asparagus, trimmed
Garlic Butter Sauce
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
Chicken Seasoning
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the perfect temperature for roasting the chicken and vegetables evenly.
- Prepare Garlic Butter Sauce: In a bowl, combine the melted butter, minced garlic, lemon juice, Italian seasoning, salt, and black pepper. Mix well to create a flavorful garlic butter sauce.
- Season the Chicken: In a separate bowl, coat the chicken breasts or thighs with olive oil and season them with garlic powder, paprika, salt, and black pepper, ensuring an even seasoning.
- Arrange Vegetables: On a large baking sheet, spread out the halved baby potatoes on one side. Add the broccoli florets and trimmed asparagus alongside the potatoes, creating space for the chicken.
- Add Chicken and Sauce: Nestle the seasoned chicken among the veggies on the baking sheet. Pour the prepared garlic butter sauce evenly over the chicken and vegetables to infuse all the ingredients with rich flavor.
- Bake: Place the baking sheet in the preheated oven and bake for about 35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and cooked through.
- Rest and Serve: Remove the sheet pan from the oven and let the chicken and veggies rest for a few minutes before serving hot, allowing the juices to redistribute for maximum tenderness and flavor.
Notes
- Use a meat thermometer to check the chicken’s internal temperature for perfect doneness.
- Feel free to swap out vegetables based on preference or seasonality.
- For crispier potatoes, parboil them for 5 minutes before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
