Description
Whip up a delicious meal with Sheet Pan Garlic Butter Chicken and Veggies. Discover a simple recipe for a flavorful dinner tonight!
Ingredients
Scale
- 2 boneless (skinless chicken breasts (or thighs))
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp butter (melted)
- 3 cloves garlic (minced)
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- 1 lb baby potatoes (halved)
- 1 ½ cups broccoli florets
- 1 bunch asparagus (trimmed)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
Step 1: Prep the Ingredients
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: Line a large sheet pan with parchment paper.
- Step 3: Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.
Step 2: Make the Garlic Butter Sauce
- Step 1: In a small bowl, melt the butter and stir in garlic, lemon juice, and Italian seasoning.
Step 3: Arrange Everything on the Sheet Pan
- Step 1: Spread baby potatoes on the pan, drizzle with olive oil, salt, and pepper, and roast for 15 minutes.
- Step 2: Add chicken breasts to the pan.
- Step 3: Toss broccoli and asparagus with half the garlic butter sauce, then arrange around the chicken.
Step 4: Roast & Finish
- Step 1: Roast for 20-25 minutes or until chicken reaches 165°F (75°C).
- Step 2: In the last 5 minutes, drizzle remaining garlic butter sauce over everything.
- Step 3: Optional: Broil for 2-3 minutes for a golden, crispy finish.
Step 5: Serve & Enjoy
- Step 1: Let the chicken rest for 5 minutes, then slice and serve warm!
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg