Description
Sheet Pan Garlic Butter Chicken and Veggies is your ultimate weeknight solution for a satisfying, flavorful meal with minimal cleanup. This one-pan dinner features tender chicken, perfectly roasted baby potatoes, and vibrant vegetables all drenched in a rich garlic butter sauce that elevates every bite. With just 10 minutes of prep time and customizable ingredients, this dish is not only quick but also packed with protein and nutrients, making it ideal for busy families or meal-preppers. Whether you’re serving it for a family dinner or stashing away leftovers for the week, this recipe will quickly become a favorite.
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
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine melted butter, minced garlic, lemon juice, Italian seasoning, garlic powder, paprika, salt, and black pepper.
- Coat the chicken in the marinade and let it sit while preparing the vegetables.
- On a baking sheet, toss halved baby potatoes with olive oil and seasonings; arrange them on one side.
- Add broccoli florets and asparagus to the other side of the baking sheet; drizzle remaining marinade over everything.
- Bake for about 35 minutes until chicken is cooked through and veggies are tender.
- Let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg