Description
This easy sheet pan dinner features tender chicken breasts and colorful roasted vegetables all coated in rich garlic butter. With just one pan and minimal prep, you’ll have a wholesome, delicious meal that the whole family will love. Perfect for busy weeknights and meal prep!
Ingredients
Main Ingredients
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4 boneless, skinless chicken breasts (about 1 pound, pounded to even thickness if necessary)
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1 to 1½ pounds baby potatoes (halved then quartered into 1-inch chunks)
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1 head broccoli (separated into florets)
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½ pound asparagus (hard, woody ends trimmed) or 1 pound green beans
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1 cup baby carrots (optional)
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1 red bell pepper, sliced (optional)
Garlic Butter Sauce
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½ cup unsalted butter (or ¼ cup melted butter)
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4 cloves garlic, minced
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3 tablespoons extra virgin olive oil
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1 tablespoon chopped fresh parsley
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1 teaspoon Italian seasoning (or fresh thyme and rosemary)
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½ teaspoon salt (or to taste)
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½ teaspoon black pepper (or to taste)
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½ teaspoon paprika (optional)
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½ teaspoon crushed red pepper flakes (optional)
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1 tablespoon lemon juice (optional)
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Few sprigs of fresh rosemary for roasting
Optional Garnish
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Fresh chopped parsley
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Grated Parmesan cheese
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Lemon wedges
Instructions
Turn your oven to 400°F and line a sheet pan with parchment paper. Put the butter in a light-colored pan on medium-low heat and stir it constantly. It’ll start bubbling and making noise, then you’ll see brown specks at the bottom and it’ll smell nutty and amazing. The second it looks amber-ish, take it off the heat immediately and dump it in a bowl. This happens fast – like, I’ve burnt it while turning around to check my phone fast. Once it cools enough that you won’t burn yourself, stir in the garlic, parsley, salt, and pepper.
Important: Do not answer the doorbell, do not check your texts, do not pet the dog. Stand there and watch that butter or you’ll burn it. Trust me on this.
Put your chicken and potatoes on the pan. Pour about half the brown butter over everything. Stick it in the oven for 15 minutes. Pull it out, shake the potatoes around, flip the chicken over.
Add the broccoli, asparagus, and rosemary. Pour the rest of the brown butter on top. Back in the oven for 10 to 15 minutes until the potatoes are soft when you stab them with a fork and the chicken hits 165°F.
Pro move: Turn the broiler on for the last 2-3 minutes if you want everything extra crispy. Just don’t walk away because broilers are like toddlers – turn your back for one second and something’s on fire. Let it sit for 5 minutes, slice the chicken, add parsley if you want to look fancy, and you’re done.
Heat oven to 400°F, line your pan with parchment or foil. Mix melted butter, olive oil, garlic, salt, pepper, Italian seasoning, paprika, red pepper flakes, and lemon juice in a bowl. Takes maybe 90 seconds.
Put chicken on the pan. Scoop about 2 tablespoons of the garlic butter and spread it all over the chicken pieces.
Put potatoes, carrots, broccoli, and bell pepper in a bowl. Dump the rest of the garlic butter on them and mix it around. Spread the veggies around the chicken on the pan. Don’t pile them up or they’ll steam instead of roast.
Put it in the oven for 25-30 minutes. Check that the chicken’s at 165°F and the potatoes are soft. Broil for 2-3 minutes if you want it crispier. Add parsley and Parmesan if you’re feeling it, and serve.
Notes
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Cut all your vegetables to similar sizes so they cook evenly. Those potatoes need to be about 1-inch chunks, not huge wedges.
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Don’t overcrowd your pan! If things are too packed, they’ll steam instead of roast. Use two pans if needed.
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Add quick-cooking vegetables like asparagus and broccoli later in the cooking process. Heartier vegetables like potatoes and carrots go on first.
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Room temperature chicken cooks more evenly than cold-from-the-fridge chicken. Take it out 20 minutes before cooking.
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If your garlic starts to burn, it will taste bitter. Lower the heat immediately and transfer to a cool bowl.
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Season your vegetables separately from the chicken for better flavor distribution.
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Use a light-colored pan when making brown butter so you can see the color change clearly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American