If you’ve ever wished for a dinner that combines effortless preparation with bold, comforting flavors, the Sheet Pan Garlic Butter Chicken and Veggies Recipe is an absolute game changer. Imagine juicy, tender chicken bathed in a luscious garlic butter sauce, surrounded by perfectly roasted baby potatoes, crisp broccoli, and tender asparagus—this dish brings the best of savory satisfaction with minimal cleanup. It’s the ideal go-to meal for busy weeknights or casual weekend feasts that still feel special.
Ingredients You’ll Need
The magic of this recipe lies in the simplicity and balance of its ingredients. Each component is essential for creating a harmony of textures and tastes—from the rich garlic butter that envelopes the chicken to the fresh, vibrant vegetables that complement every bite. These straightforward ingredients come together beautifully to make you feel like a kitchen superstar.
- 2 boneless skinless chicken breasts (or thighs): Choose your favorite cut; chicken thighs offer extra juiciness if you prefer.
- 1 lb baby potatoes, halved: Their small size helps them roast evenly and develop a crisp, golden skin.
- 1 ½ cups broccoli florets: Adds a fresh, slightly crunchy texture that balances the dish.
- 1 bunch asparagus, trimmed: Offers a tender bite with an earthy undertone, perfect for roasting.
- 4 tbsp butter, melted: The star for that rich, silky garlic butter sauce coating everything perfectly.
- 3 cloves garlic, minced: Fresh garlic infuses a bold aromatic flavor into the butter.
- 1 tbsp olive oil: Helps tenderize the chicken and gives the veggies a lovely roast.
- 1 tsp garlic powder: Enhances the garlic flavor without overpowering.
- 1 tsp paprika: Adds subtle warmth and a beautiful color to the chicken.
- ½ tsp salt: Balances flavors and enhances sweetness in the vegetables.
- ½ tsp black pepper: Adds just the right amount of bite and depth.
- 1 tbsp lemon juice: Brings brightness and lifts the overall flavor with a fresh zing.
- 1 tsp Italian seasoning: A fragrant blend that ties all the flavors together with herbs like oregano and thyme.
How to Make Sheet Pan Garlic Butter Chicken and Veggies Recipe
Step 1: Preheat and Prepare the Marinade
Start by preheating your oven to 400°F (200°C) so it’s ready to roast your delicious dish evenly. In a mixing bowl, combine olive oil, garlic powder, paprika, salt, black pepper, melted butter, minced garlic, lemon juice, and Italian seasoning. This marinade is the secret behind the rich, savory flavor that seeps into every bite of chicken. Add the chicken breasts and turn them until fully coated. Letting it marinate for a bit allows those flavors to get cozy with the meat.
Step 2: Season the Vegetables
While your chicken marinates, give some love to the baby potatoes by tossing them in a separate bowl with olive oil, salt, and black pepper. Then add your broccoli florets and trimmed asparagus to the mix. Toss gently to coat the veggies without bruising them, setting the stage for a beautifully roasted medley that complements the chicken perfectly.
Step 3: Arrange Everything on the Sheet Pan
Grab your baking sheet and place the marinated chicken right in the center—it acts as the star centerpiece. Arrange the seasoned baby potatoes, broccoli, and asparagus evenly around the chicken. This layout ensures even cooking and lets all the wonderful flavors mingle as they roast together.
Step 4: Roast to Perfection
Pop the sheet pan into the oven and bake for about 35 minutes, or until the chicken is cooked through and the veggies are tender yet still hold a bit of bite. You’ll know it’s ready when the chicken’s juices run clear, and the potatoes have a golden, crisp exterior. The enticing aroma of garlic butter will be your delicious announcement that dinner is served.
How to Serve Sheet Pan Garlic Butter Chicken and Veggies Recipe
Garnishes
To elevate your presentation and add freshness, sprinkle some chopped fresh parsley or basil over the entire sheet pan just before serving. A light squeeze of extra lemon juice will brighten each bite and enhance that irresistible garlic butter flavor. For a bit of crunch, consider toasted pine nuts or slivered almonds on the veggies.
Side Dishes
This dish is wonderfully complete on its own, but if you’d like to round out your meal, a crisp garden salad or a warm crusty bread complement it beautifully. For those who crave some extra carbs, garlic parmesan rice or buttery mashed potatoes on the side would double down on the comfort factor.
Creative Ways to Present
For a fun twist, plate the chicken sliced against the grain with the veggies artistically arranged on the side. Serve family-style straight from the sheet pan for a cozy, casual atmosphere where everyone can help themselves. You could even stuff some of the roasted vegetables inside pita bread with a dollop of tzatziki for an unexpected, handheld option that will delight your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and pop them in the fridge. They’ll stay fresh for up to 3 days, making this recipe a fantastic candidate for next-day lunches or easy dinners. The flavors often deepen overnight, so leftovers can be even tastier!
Freezing
If you want to save some for longer, this dish freezes well too. Arrange portions in freezer-safe containers or bags and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat your leftovers gently in a preheated oven at 350°F (175°C) until warmed through to prevent drying out. Alternatively, you can use a microwave but cover the dish to keep moisture in. Adding a small pat of butter when reheating can help refresh the garlic butter goodness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great choice if you prefer meat that stays extra juicy. Just watch cooking times closely as they might vary slightly depending on thickness.
Do I need to marinate the chicken for a long time?
While marinating for at least 15 minutes is recommended to let the flavors soak in, you can also prepare this dish immediately if short on time. The garlic butter sauce ensures plenty of flavor regardless.
Can I swap out vegetables?
For sure! Feel free to use other sturdy vegetables like carrots, bell peppers, or Brussels sprouts. Just adjust chopping size and cooking times as needed to ensure even roasting.
Is this recipe gluten-free?
Yes, it is naturally gluten-free. Just double-check any seasonings or store-bought spices to be sure they don’t contain any hidden gluten.
How do I know when the chicken is fully cooked?
The safest bet is to use a meat thermometer; the internal temperature should read 165°F (74°C). Otherwise, cut into the thickest part of the chicken to make sure the juices run clear and the meat is no longer pink.
Final Thoughts
The Sheet Pan Garlic Butter Chicken and Veggies Recipe is one of those heartwarming meals that feels special but couldn’t be easier to make. The combination of tender chicken, savory garlic butter, and perfectly roasted veggies will quickly earn a permanent spot in your weeknight rotation. Give it a try, and I promise you’ll keep coming back for more of that irresistible garlic butter goodness.
Print
Sheet Pan Garlic Butter Chicken and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe offers a simple, flavorful, and wholesome meal that’s perfect for busy weeknights. Tender boneless chicken breasts are marinated in a zesty garlic butter sauce and baked alongside seasoned baby potatoes, broccoli, and asparagus on a single sheet pan, ensuring minimal cleanup and maximum taste.
Ingredients
Chicken Marinade
- 2 boneless skinless chicken breasts (or thighs)
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
Vegetables
- 1 lb baby potatoes, halved
- 1 ½ cups broccoli florets
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil (for the veggies)
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Marinate Chicken: In a mixing bowl, combine olive oil, garlic powder, paprika, salt, black pepper, melted butter, minced garlic, lemon juice, and Italian seasoning. Add the chicken breasts and coat them thoroughly with the marinade. Let the chicken marinate while preparing the vegetables to enhance the flavor.
- Prepare Vegetables: In another bowl, toss the halved baby potatoes with olive oil, salt, and black pepper. Add the broccoli florets and trimmed asparagus, mixing gently to combine all the veggies evenly.
- Arrange on Sheet Pan: Place the marinated chicken breasts in the center of a baking sheet. Arrange the seasoned vegetables around the chicken in a single layer for even cooking.
- Bake: Bake everything in the preheated oven for about 35 minutes, or until the chicken is thoroughly cooked (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
Notes
- You can substitute chicken thighs if preferred; they may require a slightly longer cooking time.
- To ensure even cooking, cut baby potatoes into halves or quarters depending on size.
- Rest the chicken for 5 minutes after baking to keep it juicy.
- Feel free to add other vegetables like bell peppers or carrots for variation.
- Use a meat thermometer to guarantee the chicken is fully cooked.
