Pin
This Sheet Pan Garlic Butter Chicken and Veggies is a one-pan wonder for busy weeknights. Juicy chicken, crisp potatoes, tender asparagus and broccoli—all bathed in a lush garlic butter sauce—make it a weeknight meal I keep coming back to for minimal fuss and maximum flavor.
When I first made this for my family, everyone was eager to eat straight from the hot pan. It instantly became our Friday night tradition and I love how everyone can pick their favorite part.
Ingredients
- Boneless skinless chicken breasts or thighs: These cook up juicy and hold flavor well. Look for plump pale-pink pieces without excess liquid for best results.
- Olive oil: Helps brown the chicken and crisps the veggies. Use a mild extra virgin type for balanced flavor.
- Garlic powder: Deepens savory flavor and adds sweet warmth. Go for fresh ground if possible.
- Paprika: Adds gentle heat and a hint of color. Smoked or sweet paprika both work.
- Salt and black pepper: Enhance all the other seasonings and pull out the natural flavors of the veggies and meat. Use kosher or flaky salt for a cleaner taste.
- Butter: Forms the base of the sauce and gives richness to the whole pan. Choose unsalted so you can control the salt.
- Fresh garlic: Brings lively, punchy aroma to the sauce. The sharper and whiter the cloves, the fresher.
- Lemon juice: Brightens everything up and balances the buttery sauce. Use freshly squeezed for clean acidity.
- Italian seasoning: Provides herbal depth to the mix. Look for blends with oregano, basil, and thyme.
- Baby potatoes: Hold up well to roasting and get extra crispy. Pick firm ones that are blemish-free.
- Broccoli florets: Roast quickly and soak up sauce. Look for tightly bunched green heads.
- Asparagus: Spears become tender and slightly sweet. Thin stalks cook fastest and evenly.
The garlic butter is my favorite part and I sometimes double the sauce for extra dipping. One of my favorite memories is everyone pulling a piece of bread through the silky drippings at the end of dinner.
Step-by-Step Instructions
- Prep the Ingredients:
- Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a large sheet pan with parchment paper. Pat chicken dry with paper towels so seasonings stick, then sprinkle garlic powder paprika salt and pepper on both sides for maximum flavor coverage.
- Make the Garlic Butter Sauce:
- Melt butter in a small bowl either on the stove or microwave. Stir in minced garlic lemon juice and Italian seasoning. Taste to check you can really smell that garlic.
- Arrange Everything on the Sheet Pan:
- Spread the halved baby potatoes over the lined sheet pan. Drizzle with olive oil a pinch of salt and black pepper. Toss with your hands so every piece is coated. Place pan in the oven and roast for 15 minutes to give potatoes a head start. Remove pan add chicken breasts to the center. In a bowl toss trimmed broccoli and asparagus with half the garlic butter sauce. Arrange these around the chicken in an even layer.
- Roast and Finish:
- Place the pan back in the oven. Roast for 20 to 25 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit or 75 degrees Celsius and veggies are tender and lightly browned. For the last 5 minutes drizzle the remaining garlic butter sauce over everything so it soaks into the edges. For extra crispness, broil for 2 to 3 minutes until the tops are golden brown.
- Serve and Enjoy:
- Remove the pan from the oven and let chicken rest five minutes before slicing. Serve everything warm scooping up the buttery juices for maximum flavor.
Pin
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat on a tray in a hot oven so chicken stays moist and veggies keep their character. You can also freeze cooled portions for up to two months but potatoes may soften a bit on thawing.
Ingredient Substitutions
Swap the baby potatoes for sweet potatoes or carrots for a new flavor twist. Zucchini cauliflower or green beans can easily stand in for asparagus and broccoli. If you do not have Italian seasoning a mix of dried oregano basil and thyme will do in a pinch.
Serving Suggestions
This dish makes a complete meal on its own but warm crusty bread is perfect for mopping up garlicky juices. For a lighter meal pair with a crisp salad of mixed greens and a squeeze of lemon. Sometimes I scatter grated parmesan over everything just before serving for extra richness.
Pin
Cultural Context
Sheet pan meals became popular in the United States for their convenience and hands off cooking. This version takes cues from classic garlic butter chicken but adds vibrant vegetables and a modern spin. The idea is simple but endlessly adaptable—a real reflection of busy but flavor seeking home cooks.
Recipe FAQs
- → What vegetables work best in this dish?
Broccoli, asparagus, and baby potatoes roast well alongside chicken, but carrots, bell peppers, or green beans can be delicious substitutes.
- → How do I prevent the chicken from drying out?
Coating the chicken in olive oil and garlic butter sauce keeps it moist. Avoid overcooking by checking for doneness at 165°F (75°C).
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs provide extra juiciness and may require a few extra minutes of roasting time.
- → Is parchment paper necessary for baking?
Parchment paper helps with easy cleanup and prevents sticking, but you can also use a well-greased pan.
- → How can I add extra flavor?
Try adding fresh herbs like thyme or rosemary, or a sprinkle of parmesan before serving for added depth.
Sheet Pan Garlic Butter Chicken
Juicy chicken, crisp potatoes, and seasoned veggies baked in a rich garlic butter sauce on one pan.
What You’ll Need to Make This
→ For the Chicken
→ For the Garlic Butter Sauce
→ For the Vegetables
How to Prepare
Preheat oven to 200°C. Line a large sheet pan with parchment paper.
Pat chicken dry and coat both sides with garlic powder, paprika, salt, and black pepper.
In a small bowl, combine melted butter, minced garlic, lemon juice, and Italian seasoning until well mixed.
Spread halved baby potatoes evenly on the prepared sheet pan. Drizzle with olive oil, season with salt and black pepper, and toss to coat. Roast for 15 minutes.
Place seasoned chicken breasts on the sheet pan. Toss broccoli florets and asparagus with half of the garlic butter sauce and arrange vegetables around the chicken.
Return pan to oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 75°C and the vegetables are tender.
Drizzle remaining garlic butter sauce evenly over the chicken and vegetables during the last 5 minutes of roasting. If desired, broil for 2-3 minutes until golden and crispy.
Remove from the oven and allow chicken to rest for 5 minutes before slicing. Serve warm with roasted vegetables.
Extra Tips
- Ensure chicken pieces are evenly sized for consistent cooking and do not overcrowd the pan to achieve crisp roasted vegetables.
Tools Required
- Large sheet pan
- Parchment paper
- Small mixing bowl
- Chef's knife
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains dairy (butter)
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 425
- Fat Content: ~
- Carbohydrate Content: ~
- Protein Content: ~