Pin
This Sheet Pan Garlic Butter Chicken and Veggies is my ultimate answer to hectic weeknights when I crave something wholesome but refuse to face a pile of dishes later. Juicy chicken, roasted potatoes, and tender-crisp veggies all soak up luscious garlic butter for a meal bursting with comfort and flavor. When I first threw this together on a busy Tuesday, my whole family practically inhaled it and the best part was my kitchen stayed spotless.
It has become my go-to for evenings when I want everyone to eat something hearty and still have time to relax together after. I have even converted some picky veggie eaters with that garlicky butter sauce.
Ingredients
- Boneless skinless chicken breasts or thighs: Both turn out moist and flavorful look for ones with a fresh rosy hue
- Olive oil: Helps brown the chicken and potatoes choose a robust extra virgin oil for best flavor
- Garlic powder: Infuses the chicken with savory goodness make sure your garlic powder is fresh and aromatic
- Paprika: Gives beautiful color and a warm mild kick opt for Spanish smoked for a deeper flavor
- Salt: Brings everyone together use fine sea salt so it spreads evenly
- Black pepper: Adds warmth and bite fresh cracked is always best
- Butter: Forms the luxurious sauce choose unsalted so you control the seasoning
- Garlic: Freshly minced infuses the whole dish with sweetness fresh garlic cloves make a big difference
- Lemon juice: Brightens everything use juice from a ripe lemon for best zing
- Italian seasoning: Blends herbs for classic flavor look for a mix with oregano thyme basil and rosemary
- Baby potatoes: They get golden and crisp look for small firm potatoes scrubbed well
- Broccoli florets: Soak up the sauce and roast perfectly choose tight green heads for tenderness
- Asparagus: Brings a fresh herbal note trim away the woody ends for the best bite
Step-by-Step Instructions
- Prep the Ingredients
- Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius and line your largest sheet pan with parchment paper to prevent sticking and make cleanup fast. Pat the chicken dry with paper towels this helps it brown well and season both sides with garlic powder paprika salt and black pepper massaging the spices in thoroughly for flavor.
- Make the Garlic Butter Sauce
- In a small microwave safe bowl melt the butter. Stir in minced garlic lemon juice and Italian seasoning until everything is evenly combined. You want this mixture fragrant and smooth so let it sit a minute if needed for the flavors to meld.
- Arrange Everything on the Sheet Pan
- Spread the halved baby potatoes in a single layer near one side of the pan. Drizzle them with olive oil sprinkle salt and pepper then toss gently to coat. Roast the potatoes by themselves for 15 minutes so they get a head start. Add the chicken breasts to the open spaces on the pan making sure nothing is overcrowded. Toss the broccoli florets and trimmed asparagus with half of your garlic butter sauce until glossy then nestle them around the chicken in a single layer.
- Roast and Finish
- Return the pan to the oven and roast everything for 20 to 25 more minutes until the chicken is cooked through and the potatoes are golden brown. Check that the chicken registers 165 degrees Fahrenheit at the thickest point. In the last 5 minutes drizzle the remaining garlic butter sauce over all the veggies and chicken for an extra layer of richness. If you like a crisp finish switch on the broiler for 2 to 3 minutes but keep an eye on it so nothing burns.
- Serve and Enjoy
- Pull the pan from the oven let the chicken rest for 5 minutes then slice and serve while hot and juicy. Scoop up plenty of those buttery veggies for each plate.
Pin
My favorite ingredient is the garlic butter since it transforms the whole dish into something rich and aromatic with almost no effort. I first made this when my niece wanted to help in the kitchen and now we joke that she is the official garlic butter stirrer every single time.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to keep everything crisp and juicy. You can also freeze portions for a future quick meal just let them thaw completely before reheating.
Ingredient Substitutions
Swap chicken thighs instead of breasts for juicier results. Try baby carrots zucchini or cauliflower for the veggies if you prefer. If you need a dairy free version use olive oil in place of the butter.
Serving Suggestions
This dish pairs well with a simple side salad or over a bed of quinoa for extra heartiness. Add a squeeze of fresh lemon right before serving to wake up the flavors.
Pin
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully for this dish and result in juicy, tender meat. Adjust roasting time if needed to suit the thickness of the thighs.
- → How do I ensure crispy potatoes?
Spread potatoes in a single layer and start roasting them before adding the chicken. This allows enough time for the potatoes to crisp up and turn golden.
- → What other vegetables can I use?
You can substitute or add bell peppers, carrots, or zucchini. Be mindful of varying roasting times for different vegetables.
- → How do I avoid dry chicken?
Check doneness with a thermometer—remove the chicken as soon as it reaches 165°F (75°C). Let it rest before slicing to keep the juices in.
- → Is this dish gluten-free?
Yes, all the listed ingredients are naturally gluten-free, making this suitable for those with gluten sensitivities.
- → Can it be meal prepped?
Absolutely! Cool completely before storing servings in airtight containers for easy lunches or dinners throughout the week.