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Sheet pan garlic butter chicken and veggies with roasted baby potatoes, broccoli, and asparagus fresh from the oven

Sheet Pan Garlic Butter Chicken and Veggies

A quick and easy one-pan dinner featuring juicy seasoned chicken roasted alongside baby potatoes, broccoli, and asparagus in a rich homemade garlic butter sauce. Ready in 55 minutes with minimal cleanup.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts or thighs thighs recommended for extra juiciness
  • 1 tbsp olive oil for the chicken
  • 1 tsp garlic powder
  • 1 tsp paprika smoked paprika recommended for deeper flavor
  • 0.5 tsp salt for the chicken
  • 0.5 tsp black pepper for the chicken
  • 4 tbsp butter melted, unsalted preferred
  • 3 cloves garlic minced fresh
  • 1 tbsp lemon juice freshly squeezed preferred
  • 1 tsp Italian seasoning
  • 1 lb baby potatoes halved
  • 1.5 cups broccoli florets
  • 1 bunch asparagus trimmed
  • 1 tbsp olive oil for the vegetables
  • 0.5 tsp salt for the vegetables
  • 0.5 tsp black pepper for the vegetables

Equipment

  • Large sheet pan
  • Parchment paper
  • Small mixing bowl
  • Meat thermometer

Method
 

  1. Preheat your oven to 400 degrees F and line a large sheet pan with parchment paper. Pat the chicken completely dry with paper towels, then season both sides 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 to make the garlic butter sauce. Set aside.
  3. Spread the halved baby potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly, then roast for 15 minutes.
  4. Remove the pan from the oven and place the seasoned chicken alongside the potatoes. Do not crowd the pan. Toss the broccoli florets and asparagus with half of the garlic butter sauce and arrange them around the chicken.
  5. Return the pan to the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees F. In the last 5 minutes, drizzle the remaining garlic butter sauce over everything. For a golden crispy finish, broil for 2 to 3 minutes and watch closely.
  6. Remove from the oven and serve immediately. Garnish with freshly chopped parsley or lemon wedges if desired.

Notes

Pat the chicken completely dry before seasoning for better texture and crispier results. For extra flavor, marinate the chicken in the garlic butter sauce for a few hours before baking. Do not crowd the pan or the vegetables will steam instead of roast. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F for 10 to 15 minutes to maintain crispiness.