Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe offers a simple, flavorful, and wholesome meal that combines tender chicken breasts with roasted baby potatoes, broccoli, and asparagus. Coated in a garlic butter marinade with aromatic herbs and spices, everything cooks together on one pan for an easy cleanup and a perfectly balanced dinner ready in just 45 minutes.
Ingredients
Scale
Chicken and Marinade
- 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 potatoes and veggies)
- Salt and black pepper, to taste (for veggies)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Make 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 sit to absorb the flavors while you prepare the vegetables.
- Prepare Vegetables: In another bowl, toss the halved baby potatoes with olive oil, salt, and black pepper. Gently add the broccoli florets and trimmed asparagus to the bowl and mix lightly to combine without bruising the veggies.
- Assemble on Sheet Pan: Place the marinated chicken in the center of a baking sheet. Arrange the seasoned baby potatoes, broccoli, and asparagus evenly around the chicken to ensure even roasting.
- Bake: Bake everything in the preheated oven for about 35 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly golden on the edges.
Notes
- For extra crispiness, flip the vegetables halfway through cooking.
- Use chicken thighs for juicier, more flavorful meat if preferred.
- You can substitute other vegetables such as carrots or bell peppers based on seasonality.
- Rest chicken for 5 minutes after baking to lock in juices.
- Serve with a side of rice or crusty bread to complete the meal.
