Description
Sheet Pan Garlic Butter Chicken and Veggies is an easy, flavorful weeknight dinner combining juicy chicken, roasted vegetables, and a heavenly garlic butter sauce.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cup baby potatoes
- 2 cup broccoli florets
- 1 cup asparagus spears
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoon lemon juice
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon olive oil
Instructions
1. Preheat the oven and line a large sheet pan with parchment paper.
2. Pat the chicken dry and season it with garlic powder, paprika, salt, and pepper.
3. Melt the butter and stir in the minced garlic, lemon juice, and Italian seasoning to make the garlic butter sauce.
4. Spread the baby potatoes on the sheet pan, drizzle with olive oil, salt, and pepper, and roast for 15 minutes.
5. Add the chicken to the pan and toss the broccoli and asparagus with half of the garlic butter sauce before arranging them around the chicken.
6. Return the sheet pan to the oven and cook until the chicken is done and vegetables are caramelized.
7. In the last few minutes, drizzle the remaining garlic butter sauce over everything for a glossy finish.
8. Broil for 2-3 minutes for a crispy texture.
9. Let the chicken rest for 5 minutes before slicing and serving.
Notes
Marinating the chicken in the garlic butter sauce for at least 30 minutes can enhance flavor.
If using a convection oven, reduce cooking time by about 15-20%.
Use a meat thermometer to ensure chicken reaches 165°F for safety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg