Sheet Pan Garlic Butter Chicken (Print-Friendly Version)
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
01 -
2 boneless, skinless chicken breasts or thighs
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
0.5 teaspoon salt
06 -
0.5 teaspoon ground black pepper
→ For the Garlic Butter Sauce
07 -
4 tablespoons unsalted butter, melted
08 -
3 cloves garlic, minced
09 -
1 tablespoon fresh lemon juice
10 -
1 teaspoon Italian seasoning
→ For the Vegetables
11 -
450 grams baby potatoes, halved
12 -
180 grams broccoli florets
13 -
1 bunch asparagus, trimmed
14 -
1 tablespoon olive oil
15 -
0.5 teaspoon salt
16 -
0.5 teaspoon ground black pepper
# How to Prepare:
01 -
Preheat oven to 200°C. Line a large sheet pan with parchment paper.
02 -
Pat chicken dry and coat both sides with garlic powder, paprika, salt, and black pepper.
03 -
In a small bowl, combine melted butter, minced garlic, lemon juice, and Italian seasoning until well mixed.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
08 -
Remove from the oven and allow chicken to rest for 5 minutes before slicing. Serve warm with roasted vegetables.
# Extra Tips:
01 -
Ensure chicken pieces are evenly sized for consistent cooking and do not overcrowd the pan to achieve crisp roasted vegetables.