Description
Garlic Butter Chicken Veggies brings weeknight dinner magic straight to your kitchen with minimal cleanup. Roasting everything together on one pan creates a foolproof meal that delivers maximum flavor with minimal effort.
Ingredients
Scale
Proteins:
- 2 boneless skinless chicken breasts
Vegetables:
- 1 lb baby potatoes
- 1 ½ cups broccoli florets
- 1 bunch asparagus
Seasonings and Liquids:
- 4 tablespoons butter
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment paper. Thoroughly dry 2 chicken breasts with paper towels.
- Season both sides of the chicken with 1 tsp garlic powder, 1 tsp paprika, ½ tsp salt, and ½ tsp black pepper.
- Melt 4 tbsp butter in a small bowl. Stir in 3 minced garlic cloves, 1 tbsp lemon juice, and 1 tsp Italian seasoning.
- Spread 1 lb halved baby potatoes on the sheet pan. Drizzle with 1 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper. Roast potatoes for 15 minutes.
- Place seasoned chicken breasts onto the pan next to the partially roasted potatoes.
- Toss 1 ½ cups broccoli florets and 1 bunch trimmed asparagus with half the garlic butter sauce. Arrange vegetables around the chicken.
- Continue roasting everything for 20-25 minutes until chicken reaches an internal temperature of 165°F.
- During the final 5 minutes, drizzle the remaining garlic butter sauce over the entire pan.
- Optional: Activate your broiler and crisp the dish for 2-3 minutes to create a golden, caramelized surface.
- Remove from oven and let the sheet pan rest for 3-5 minutes before serving.
Notes
- Always pat the chicken dry before seasoning to help create a crispy, golden exterior that seals in moisture and flavor.
- Cut vegetables into similar-sized pieces to ensure even cooking and prevent some pieces from burning while others remain undercooked.
- Test chicken temperature with a meat thermometer to guarantee it reaches 165°F (75°C), which eliminates any risk of foodborne illness without drying out the meat.
- For a low-carb version, swap potatoes for cauliflower or zucchini, and for a gluten-free option, ensure all seasonings are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 40-43 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 130 mg