Sheet Pan Garlic Butter Chicken and Veggies
Indulge in the delightful flavors of Sheet Pan Garlic Butter Chicken and Veggies, a perfect weeknight dinner that combines juicy chicken with a medley of vibrant vegetables. This one-pan meal allows for effortless preparation and cleanup, making it an ideal choice for busy evenings or cozy family gatherings. The rich garlic butter sauce enhances the dish, infusing every bite with savory goodness. With its gluten-free profile and customizable ingredients, this recipe is not only nutritious but also adaptable to your pantry staples. Experience the joy of cooking with minimal effort and maximum flavor!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 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 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
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Coat the chicken in this mixture.
- In another bowl, whisk together melted butter, minced garlic, lemon juice, and Italian seasoning.
- On a sheet pan, toss halved potatoes, broccoli, and asparagus with olive oil, salt, and pepper.
- Nestle seasoned chicken among the veggies and pour the garlic butter sauce over everything.
- Roast for about 35 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Let rest for a few minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg