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Sheet pan garlic butter chicken and veggies with golden roasted potatoes, broccoli, and asparagus on white serving platter

Sheet Pan Garlic Butter Chicken and Veggies

Juicy golden chicken with crispy roasted potatoes, tender asparagus, and caramelized broccoli, all coated in a rich garlic butter sauce. Everything bakes on one pan for minimal prep and maximum flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts or thighs for extra juiciness
  • 1 tablespoon olive oil for chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt for chicken
  • 1/2 teaspoon black pepper for chicken
  • 4 tablespoons butter melted
  • 3 cloves garlic minced
  • 1 tablespoon lemon juice fresh-squeezed preferred
  • 1 teaspoon Italian seasoning
  • 1 pound baby potatoes halved
  • 1 1/2 cups broccoli florets
  • 1 pound asparagus about 1 bunch, trimmed
  • 1 tablespoon olive oil for vegetables
  • 1/2 teaspoon salt for vegetables
  • 1/2 teaspoon black pepper for vegetables

Equipment

  • Large 18x13-inch sheet pan
  • Parchment paper
  • Small bowl
  • Medium bowl
  • Meat thermometer

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large 18x13-inch sheet pan with parchment paper. Pat the chicken breasts completely dry with paper towels, then season both sides generously with garlic powder, paprika, salt, and black pepper.
  2. In a small bowl, melt the butter and stir in the minced garlic, lemon juice, and Italian seasoning. Set this garlic butter sauce aside.
  3. Spread the halved baby potatoes across your prepared sheet pan in a single layer. Drizzle with olive oil, salt, and pepper, tossing to coat evenly. Slide the pan into your preheated oven and roast for 15 minutes.
  4. Remove the pan from the oven and add your seasoned chicken breasts to the pan alongside the partially roasted potatoes. In a medium bowl, toss the broccoli florets and asparagus with half of your prepared garlic butter sauce (reserving the remaining sauce for later), then arrange these vegetables around the chicken on the pan. Make sure nothing is piled on top of each other.
  5. Return the pan to the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). About 5 minutes before everything is done, drizzle the remaining garlic butter sauce over the chicken and vegetables.
  6. Optional: For an extra crispy finish, turn your oven to broil and cook for 2 to 3 minutes, watching carefully. Remove from oven, let the chicken rest for 5 minutes, then slice and serve warm.

Notes

Use chicken thighs for extra juiciness. Don't overcrowd the pan to ensure proper roasting. You can swap vegetables with zucchini, bell peppers, or Brussels sprouts. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.