Sheet Pan Garlic Butter Chicken and Veggies
This sheet pan garlic butter chicken and veggies recipe is your answer to a no-fuss, flavor-packed dinner. Juicy chicken, crispy-tender vegetables, and a rich garlicky butter drizzle all roast together on one tray. It's cozy, colorful, and perfect for busy nights.
Ingredients
- Boneless skinless chicken thighs or breasts
- Salt and black pepper
- Paprika
- Garlic powder
- Unsalted butter
- Fresh garlic minced
- Lemon juice
- Italian seasoning
- Baby potatoes halved
- Broccoli florets
- Asparagus
- Olive oil
- Salt and pepper
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment or foil.
- Halve baby potatoes, chop broccoli, and trim asparagus.
- Pat chicken dry and season with salt, pepper, paprika, and garlic powder.
- Melt butter, then mix with minced garlic, lemon juice, and Italian seasoning to make the garlic butter sauce.
- Toss potatoes with olive oil, salt, and pepper. Roast alone for 15 minutes.
- Remove pan, add seasoned chicken and remaining veggies. Drizzle half the garlic butter sauce over everything.
- Return to oven and roast for 20–25 minutes until chicken is cooked and veggies are tender.
- Optional: Broil for 2–3 minutes for crispy edges.
- Drizzle remaining garlic butter and let chicken rest before serving.
Notes
Use chicken thighs for juicier results. Don’t overcrowd the pan, toss veggies separately in oil, and broil at the end for golden edges. For variation, try bell peppers, green beans, or mushrooms, and top with parmesan before broiling for a cheesy finish.