Description
Sheet Pan Garlic Butter Chicken and Veggies is a complete, wholesome dinner made on one pan — golden, juicy chicken and tender roasted vegetables coated in a rich, lemony garlic butter sauce. This recipe delivers bold, savory flavor with minimal cleanup, making it the go-to weeknight meal for busy families.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
For the Garlic Butter Sauce:
4 tablespoons butter, melted
3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Italian seasoning
For the Vegetables:
1 pound baby potatoes, halved
1½ cups broccoli florets
1 bunch asparagus, trimmed
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Pat the chicken dry with paper towels to remove excess moisture.
3. Season both sides of the chicken with garlic powder, paprika, salt, and black pepper.
4. Whisk together the melted butter, minced garlic, lemon juice, and Italian seasoning in a small bowl and set aside.
5. Spread the halved baby potatoes cut-side down on the prepared sheet pan. Drizzle with olive oil and season with salt and black pepper.
6. Roast the potatoes alone for 15 minutes until they soften and turn golden at the edges.
7. Remove the pan from the oven and place the seasoned chicken on the pan among the potatoes.
8. Toss the broccoli florets and asparagus with half the garlic butter sauce until well coated. Arrange them around the chicken and potatoes in an even layer.
9. Return the pan to the oven and roast for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
10. Drizzle the remaining garlic butter sauce over everything during the last 5 minutes of cooking.
11. Switch to broil for 2–3 minutes for extra browning, watching carefully to prevent burning.
12. Let the chicken rest for 5 minutes before slicing and serving.
Notes
Pat the chicken completely dry before seasoning — surface moisture prevents browning and steams the meat instead of roasting it.
Pre-roast the potatoes first — they take longer to cook than chicken or tender vegetables, so the 15-minute head start is essential.
Do not crowd the pan — keep vegetables in a single layer so they roast rather than steam. Use two sheet pans if needed.
Reserve half the garlic butter sauce for the final drizzle. Adding all of it too early causes the garlic to over-brown and turn bitter.
Use a meat thermometer every time — pull the chicken at exactly 165°F (74°C) for juicy, safe results.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 375°F (190°C) for 10–12 minutes to restore texture.
VariationHow to Make It
Lemon HerbDouble the lemon juice and add fresh rosemary and thyme to the butter sauce.
Spicy CajunReplace paprika and Italian seasoning with Cajun seasoning and add a pinch of cayenne.
Honey DijonStir 1 tablespoon each of honey and Dijon mustard into the garlic butter sauce.
Parmesan CrustedSprinkle grated Parmesan over the chicken and vegetables during the last 5 minutes of roasting.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American