Sheet Pan Garlic Butter Chicken and Veggies Recipe
Imagine a single pan delivering juicy chicken, perfectly crispy potatoes, and vibrant, tender vegetables—all with minimal cleanup. This Sheet Pan Garlic Chicken recipe has become my go-to for busy weeknights because it consistently produces a restaurant-quality meal with less than 15 minutes of active prep. I’ve tested the timing extensively to ensure every component finishes together without any soggy spots or dry meat.
PrintSheet Pan Garlic Butter Chicken and Veggies
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
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper. Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.
- In a small bowl, melt the butter and stir in garlic, lemon juice, and Italian seasoning.
- Spread baby potatoes on the pan, drizzle with olive oil, salt, and pepper, and roast for 15 minutes. Add chicken breasts to the pan. Toss broccoli and asparagus with half the garlic butter sauce, then arrange around the chicken.
- Roast for 20-25 minutes or until chicken reaches 165°F (75°C). In the last 5 minutes, drizzle remaining garlic butter sauce over everything. Optional: Broil for 2-3 minutes for a golden, crispy finish.
- Serve & Enjoy.
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