Sheet Pan Garlic Butter Chicken and Veggies
If you’re searching for a quick and delicious weeknight meal, Sheet Pan Garlic Butter Chicken and Veggies is your answer! This one-pan wonder features juicy chicken paired with crispy baby potatoes and vibrant roasted vegetables, all drizzled in a rich garlic butter sauce. Not only is it easy to prepare, but it also minimizes cleanup, making it perfect for busy nights or cozy family gatherings. With just 10 minutes of prep time, you can enjoy a wholesome dinner that’s both satisfying and adaptable to your family’s taste preferences. Customize the veggies or swap proteins as desired—this dish is truly versatile!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 4 tbsp butter (melted)
- 3 cloves garlic (minced)
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- 1 lb baby potatoes (halved)
- 1 ½ cups broccoli florets
- 1 bunch asparagus (trimmed)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix melted butter, minced garlic, lemon juice, garlic powder, paprika, Italian seasoning, salt, and pepper.
- Marinate the chicken in half the mixture for about 10 minutes.
- On a baking sheet lined with parchment paper, toss halved baby potatoes with olive oil, salt, and pepper. Spread evenly.
- Arrange broccoli and asparagus around the potatoes.
- Place marinated chicken on the sheet pan and drizzle with remaining marinade.
- Bake for 35 minutes until golden brown and cooked through.
Nutrition
- Serving Size: 1 piece of chicken with vegetables (approximately 250g)
- Calories: 360
- Sugar: 2g
- Sodium: 490mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg