Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe is a wholesome, easy-to-make dinner perfect for busy weeknights. Tender chicken breasts marinated in a flavorful garlic butter mixture are roasted alongside vibrant baby potatoes, broccoli, and asparagus, creating a delicious one-pan meal that requires minimal cleanup.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (or thighs)
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
Vegetables
- 1 lb baby potatoes, halved
- 1 ½ cups broccoli florets
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil (for veggies)
- Salt (to taste for veggies)
- Black pepper (to taste for veggies)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the chicken and vegetables evenly.
- Prepare Marinade and Marinate Chicken: In a mixing bowl, combine olive oil, garlic powder, paprika, salt, black pepper, melted butter, minced garlic, lemon juice, and Italian seasoning. Add the chicken breasts and coat them thoroughly with the marinade. Let the chicken marinate to absorb the flavors.
- Season Vegetables: In a separate bowl, toss the baby potatoes with olive oil, salt, and black pepper. Then add the broccoli florets and trimmed asparagus, mixing gently to evenly coat all the veggies without damaging them.
- Arrange on Sheet Pan: Place the marinated chicken in the center of a baking sheet. Arrange the seasoned baby potatoes, broccoli, and asparagus around the chicken in an even layer to promote even cooking.
- Bake: Bake in the preheated oven for about 35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the vegetables are tender and slightly caramelized.
Notes
- For more flavor, marinate the chicken for at least 30 minutes or up to 2 hours.
- You can use chicken thighs instead of breasts for juicier meat.
- If baby potatoes are large, cut into smaller pieces to ensure even cooking.
- Check vegetables halfway through baking and toss gently if needed for even roasting.
- Make sure the chicken reaches an internal temperature of 165°F (75°C) to ensure it is safely cooked.
