Description
Experience the delicious simplicity of Sheet Pan Garlic Butter Chicken and Veggies, a one-pan meal that transforms dinner into a stress-free delight. This recipe features tender, juicy chicken paired with crispy baby potatoes and vibrant roasted vegetables, all enveloped in a rich garlic butter sauce. With just 10 minutes of prep and minimal cleanup, it’s perfect for busy weeknights or family gatherings. The dish is gluten-free, fully customizable, and ideal for meal prep, making it your go-to option for an easy yet flavorful dinner. Elevate your dining experience with this wholesome recipe that promises satisfaction in every bite.
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 olive oil
- Seasonings: garlic powder, paprika, salt, black pepper, lemon juice, Italian seasoning
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix melted butter, minced garlic, lemon juice, Italian seasoning, salt, and pepper.
- Season chicken with olive oil, garlic powder, paprika, salt, and pepper in another bowl.
- On a baking sheet, arrange halved potatoes on one side and add broccoli and asparagus.
- Nestle the seasoned chicken among the veggies and pour garlic butter sauce over everything.
- Bake for about 35 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Let rest for a few minutes before serving hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg