Sheet Pan Garlic Butter Chicken and Veggies
Enjoy a quick and easy meal with Sheet Pan Garlic Butter Chicken and Veggies that combines juicy chicken with flavorful roasted veggies—perfect for dinner!
- 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)
- 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
Instructions
- Preheat your oven to 400°F (200°C). In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Coat the chicken with this mixture.
- In another bowl, whisk together melted butter, minced garlic, lemon juice, and Italian seasoning.
- On a sheet pan, spread halved potatoes, broccoli florets, and asparagus. Drizzle with olive oil and season with salt and black pepper.
- Place seasoned chicken on top of the vegetables and drizzle with garlic butter sauce.
- Roast for about 35 minutes until everything is golden brown and cooked through.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg