If you love dinners that feel comforting but require almost no cleanup, this one is for you. Juicy chicken, crispy-edged potatoes, and tender green veggies all roast together in a rich garlic butter sauce that smells absolutely incredible as it bakes.
This Sheet Pan Garlic Butter Chicken and Veggies is one of those easy dinner recipes I turn to again and again. It is simple, family-friendly, and perfect for busy weeknights when you still want something homemade and satisfying. Ready to try it? Let's get cooking.
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Why You'll Love This Recipe
- Everything cooks on one pan for minimal cleanup
- Ready in about 45 minutes from start to finish
- Crispy potatoes, tender chicken, and bright veggies in every bite
- Naturally gluten-free and easy to customize
- Perfect for meal prep or a quick weeknight dinner
I have tested this version many times to get the timing just right so the potatoes turn golden while the chicken stays juicy. It is simple, but the flavor feels like something you would order at a cozy little bistro.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts or thighs
- 15 ml olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Garlic Butter Sauce
- 4 tablespoons butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
For the Veggies
- 450 g baby potatoes, halved
- 1 ½ cups broccoli florets
- 1 bunch asparagus, trimmed
- 15 ml olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Ingredient Notes & Substitutions
If you prefer darker, juicier meat, chicken thighs work beautifully here. They stay tender and soak up the garlic butter sauce.
Baby Yukon gold potatoes are my favorite because they roast up creamy inside with crisp, golden edges. If you only have regular potatoes, just cut them into small, even chunks.
You can swap broccoli or asparagus for green beans, zucchini, or bell peppers. Just keep the pieces similar in size so everything roasts evenly.
Fresh garlic makes a big difference in the sauce. If you want to learn more about choosing and storing garlic, the National Center for Home Food Preservation has a helpful guide.
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Pat the chicken dry with paper towels. Drizzle with olive oil and season both sides with garlic powder, paprika, salt, and pepper. Press the spices gently into the surface so they stick.
- Spread the halved baby potatoes on the sheet pan. Toss with olive oil, salt, and pepper. Roast them alone for 15 minutes so they get a head start and begin to turn lightly golden.
- While the potatoes roast, stir together melted butter, minced garlic, lemon juice, and Italian seasoning in a small bowl. The aroma alone will make you hungry.
- Remove the pan from the oven. Push the potatoes to one side and place the seasoned chicken on the pan.
- Toss the broccoli and asparagus with half of the garlic butter sauce, then arrange them around the chicken and potatoes.
- Return the pan to the oven and roast for 20 to 25 minutes, or until the chicken reaches 165°F (75°C) internally. The potatoes should be crisp on the edges and soft inside.
- In the last 5 minutes, drizzle the remaining garlic butter sauce over everything. If you love extra color, broil for 2 to 3 minutes for a lightly golden finish.
- Let the chicken rest for 5 minutes before slicing. This keeps it tender and juicy. Then serve warm and enjoy.
Pro Tips for Success
- Cut potatoes evenly so they cook at the same rate.
- Do not overcrowd the pan. If everything is too close together, it will steam instead of roast.
- Use a meat thermometer for perfect doneness every time.
- For extra crisp edges, flip the potatoes halfway through roasting.
If your veggies look slightly caramelized at the tips, that is a good sign. Those browned edges are full of flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place everything on a baking sheet and warm in a 325°F oven for about 10 minutes. This keeps the potatoes from getting soggy.
Make Ahead & Freezing
You can chop the vegetables and mix the garlic butter sauce a day ahead. Store everything separately in the fridge until ready to bake.
Cooked chicken and veggies can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating gently in the oven.
Tips and Variations
- Add cherry tomatoes during the last 10 minutes for a juicy burst of sweetness.
- Sprinkle freshly grated Parmesan over the top before serving.
- Swap Italian seasoning for fresh thyme and rosemary for a more herb-forward flavor.
- For a spicy kick, add a pinch of red pepper flakes to the garlic butter.
- Turn leftovers into a protein-packed lunch bowl with rice or quinoa.
FAQs
Yes, but thaw and pat them dry first. Excess moisture can prevent browning.
The internal temperature should reach 165°F. The juices will run clear, and the meat will feel firm but still tender.
Absolutely. It stores beautifully and reheats well, making it perfect for weekday lunches.
📖 Recipe
Sheet Pan Garlic Butter Chicken
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Sheet Pan Garlic Butter Chicken and Veggies is the perfect one-pan dinner-juicy chicken, crispy potatoes, and roasted veggies all coated in rich garlic butter sauce. With minimal prep and cleanup, it's a weeknight winner! Gluten-free, customizable, and meal-prep friendly - this dish will become your go-to for an easy, flavorful meal.
Ingredients
- 2 boneless skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- 1 lb baby potatoes, halved
- 1 ½ cups broccoli florets
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 400°F (200°C)
- Line a large sheet pan with parchment paper
- Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper
- In a small bowl, melt the butter and stir in garlic, lemon juice, and Italian seasoning
- Spread baby potatoes on the pan, drizzle with olive oil, salt, and pepper, and roast for 15 minutes
- Add chicken breasts to the pan
- Toss broccoli and asparagus with half the garlic butter sauce, then arrange around the chicken
- Roast for 20-25 minutes or until chicken reaches 165°F (75°C)
- In the last 5 minutes, drizzle remaining garlic butter sauce over everything
- Optional: Broil for 2-3 minutes for a golden, crispy finish
- Let the chicken rest for 5 minutes, then slice and serve warm
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Perfect for meal prep and easy reheating. Swap veggies based on what you have on hand.
Serving Suggestions
This dish is satisfying all on its own, but I love serving it with warm garlic bread. My Garlic Bread Rolls are especially good for soaking up that extra buttery sauce.
For a fresh side, try pairing it with my Easy Broccoli Bacon Salad Recipe. The crisp texture and creamy dressing balance the roasted flavors beautifully.
And if you are planning a bigger family dinner, this pairs nicely alongside Easy Roast Turkey for a holiday-style spread.
Nutrition & Notes
- Servings: 4
- Calories: Approximately 425 kcal per serving
- Course: Main Course
- Cuisine: American
- Total Time: 45 minutes
I have made this for busy weeknights, Sunday meal prep, and even casual dinners with friends. Every time, the pan comes back to the kitchen empty. That is always the best sign.
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