Description
This Sheet Pan Garlic Butter Chicken and Veggies is the ultimate busy weeknight dinner. Tender chicken and colorful roasted vegetables get tossed in a rich, savory garlic butter sauce and baked to perfection on one pan for minimal cleanup.
Ingredients
Scale
- For the Chicken and Veggies:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 pound baby potatoes, halved (or quartered if large)
- 2 cups broccoli florets
- 1 large bell pepper (any color), chopped into 1-inch pieces
- 1 medium red onion, chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Garlic Butter Sauce:
- ¼ cup (½ stick) unsalted butter, melted
- 4–5 large cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika (optional, for a little color)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). While it heats, chop all your vegetables and chicken into uniform, 1-inch pieces. This is the most important step for even cooking.
- Season the Main Components: On a large, rimmed baking sheet, combine the chicken, potatoes, broccoli, bell pepper, and red onion. Drizzle with the 2 tablespoons of olive oil and sprinkle with the salt and pepper. Toss everything by hand until evenly coated.
- Create the Garlic Butter Sauce: In a small bowl, whisk together the melted butter, minced garlic, lemon juice, Italian seasoning, and paprika.
- Coat and Bake: Pour the garlic butter sauce over the chicken and veggies on the sheet pan. Toss again to ensure every single piece is glistening with that savory sauce. Spread everything in a single layer, ensuring nothing is piled on top of anything else.
- Roast to Perfection: Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the potatoes are tender. You can broil for the last 1-2 minutes for extra browning if desired.
- Garnish and Serve: Remove the pan from the oven and immediately garnish with the fresh chopped parsley.
Notes
This recipe is very forgiving when it comes to vegetable substitutions. Feel free to swap in zucchini, carrots, asparagus, or cauliflower based on what you have. For a dairy-free version, use a high-quality vegan butter or olive oil in place of the butter. If your potatoes are taking longer to cook than other veggies, give them a 5-10 minute head start in the oven before adding the rest of the ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg