Sheet Pan Garlic Butter Chicken and Veggies
Indulge in a delightful one-pan meal with Sheet Pan Garlic Butter Chicken and Veggies. This recipe combines tender chicken breasts or thighs with crispy baby potatoes, fresh broccoli, and asparagus, all coated in a rich garlic butter sauce. Perfect for busy weeknights, this dish is not only simple to prepare but also customizable to suit your taste buds. With minimal cleanup required, you can enjoy a hearty dinner without the hassle. Whether you’re meal prepping for the week or looking for an easy family dinner, this recipe is sure to impress!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
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 melted butter
- 3 cloves garlic (minced)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
Instructions
- Preheat 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.
- Marinate chicken in the mixture while preparing veggies.
- On a baking sheet, toss halved baby potatoes with olive oil, salt, and black pepper; spread evenly.
- Add broccoli and asparagus to the other side of the sheet; drizzle with olive oil and season.
- Nestle marinated chicken among the veggies and bake for about 35 minutes until cooked through.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg