Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe is a simple, flavorful, and wholesome meal that combines tender chicken breasts or thighs with seasoned baby potatoes, broccoli florets, and asparagus. Roasted together in the oven with a garlic butter sauce, it makes for a delicious one-pan dinner that’s easy to prepare and clean up.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready to cook the chicken and veggies evenly.
- Prepare Garlic Butter Sauce: In a bowl, combine melted butter, minced garlic, lemon juice, Italian seasoning, salt, and black pepper. Mix well to create a flavorful garlic butter mixture.
- Season Chicken: In another bowl, coat the chicken breasts or thighs with olive oil, then sprinkle garlic powder, paprika, salt, and black pepper evenly over the chicken pieces. Mix gently to coat completely.
- Arrange Vegetables: On a large baking sheet, spread the halved baby potatoes on one side. Add the broccoli florets and trimmed asparagus on the other side of the sheet.
- Add Chicken and Sauce: Nestle the seasoned chicken pieces among the vegetables on the baking sheet. Pour the prepared garlic butter sauce evenly over the chicken and veggies, making sure everything is well coated.
- Bake: Place the baking sheet in the preheated oven and bake for approximately 35 minutes. Bake until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Rest and Serve: Remove from the oven and let the chicken and vegetables rest for a few minutes before serving. Serve hot for the best flavor and texture.
Notes
- You can use either chicken breasts or thighs based on your preference.
- Make sure to halve the baby potatoes to ensure even cooking with the rest of the vegetables.
- Use a meat thermometer to check the chicken’s internal temperature for perfect doneness.
- If you don’t have Italian seasoning, a mix of dried basil, oregano, and thyme works well.
- For an extra crispy finish, broil the dish for 2-3 minutes at the end of baking, watching closely to avoid burning.
