Sheet Pan Garlic Butter Chicken and Veggies
If you’re yearning for a comforting and delicious meal that the entire family will adore, look no further than Sheet Pan Garlic Butter Chicken and Veggies! This easy-to-prepare dish combines juicy chicken with crispy potatoes and vibrant vegetables, all roasted to perfection in a flavorful garlic butter sauce. Perfect for busy weeknights, this one-pan wonder not only saves you time on cooking but also makes cleanup a breeze. Customize it with your favorite veggies or proteins to suit your taste preferences. By the end of dinner, everyone will be asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 boneless skinless chicken breasts (or thighs)
- 1 lb baby potatoes (halved)
- 1 ½ cups broccoli florets
- 1 bunch asparagus (trimmed)
- 4 tbsp butter (melted)
- 3 cloves garlic (minced)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 400°F (200°C). Season the chicken with olive oil, garlic powder, paprika, salt, and black pepper.
- In a bowl, mix melted butter with minced garlic, lemon juice, and Italian seasoning.
- On a sheet pan, arrange chicken alongside halved potatoes and prepared veggies. Drizzle half of the garlic butter sauce over them and toss gently to coat.
- Bake for about 35 minutes until golden brown and cooked through.
- Drizzle remaining sauce over the dish before serving.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 97mg