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Sheet Pan Garlic Butter Chicken and Veggies

Seasoned chicken roasts with potatoes, broccoli, and asparagus in rich garlic butter sauce for a complete one-pan dinner ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil for chicken
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and pepper to taste for chicken
  • 1 lb baby potatoes halved
  • 1.5 cups broccoli florets
  • 1 bunch asparagus trimmed
  • 1 tbsp olive oil for vegetables
  • salt and pepper to taste for vegetables
  • 4 tbsp butter melted
  • 3 cloves garlic minced
  • 1 tbsp lemon juice
  • 1 tsp Italian seasoning

Equipment

  • Large rimmed baking sheet
  • Parchment paper or aluminum foil
  • Small bowl for sauce
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Pat chicken breasts dry and season both sides with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper. Set aside.
  3. Halve baby potatoes and spread on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Arrange cut-side down. Roast for 15 minutes.
  4. While potatoes roast, melt butter in a small bowl. Stir in minced garlic, lemon juice, and Italian seasoning until well combined.
  5. Remove pan from oven. Push potatoes to the sides and place seasoned chicken in the center. Toss broccoli and asparagus with half the garlic butter sauce and arrange around the chicken.
  6. Return pan to oven and roast for 20-25 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
  7. About 5 minutes before cooking is complete, drizzle remaining garlic butter sauce over everything. Optional: broil for 2-3 minutes for extra browning, watching carefully to prevent burning.
  8. Let chicken rest for 5 minutes before slicing. Serve warm with lemon wedges.

Notes

Storage: Store chicken and vegetables separately in airtight containers for up to 4 days. Reheat in 350°F oven covered with foil or in microwave at 50% power. Chicken freezes well for up to 3 months; vegetables don't freeze well. Substitutions: Use chicken thighs for more moisture (add 5 minutes cooking time). Swap vegetables for Brussels sprouts, green beans, carrots, or bell peppers. Honey or maple syrup can replace some butter for sweetness. Variations: Add red pepper flakes for heat. Sprinkle Parmesan during last 5 minutes. Use Cajun seasoning instead of garlic powder and paprika. Add cherry tomatoes for last 10 minutes. Garnish with fresh parsley or thyme. Make-Ahead: Prep vegetables and make sauce earlier in day. Season chicken and refrigerate. Bring to room temperature 15 minutes before cooking.