Sheet Pan Garlic Butter Chicken is a flavorful and simple recipe perfect for busy nights. This one-pan meal combines tender chicken with fresh vegetables for an easy cleanup and satisfying dinner in under an hour.
Author:Virginie Lacombe
Prep Time:10 minutes
Cook Time:40-45 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Dinner
Method:Baked
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
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
Heat the oven to 400°F 200°C and prepare a large sheet pan with parchment paper.
Dry the chicken and season both sides using garlic powder, paprika, salt, and black pepper.
In a bowl, combine melted butter with minced garlic, lemon juice, and Italian seasoning.
Arrange the baby potatoes on the sheet pan, drizzle with olive oil, salt, and pepper, then bake for 15 minutes.
Add the chicken to the pan.
Toss the broccoli and asparagus with half of the garlic butter mixture and place around the chicken.
Continue roasting everything for 20 to 25 minutes until the chicken reaches 165°F 75°C.
Five minutes before finishing, pour the remaining garlic butter sauce over the ingredients.
Optionally, broil for 2 to 3 minutes to achieve a golden and crispy texture on top.
Serve while hot and enjoy.
Notes
Ensure chicken is cooked to an internal temperature of 165°F 75°C
Feel free to substitute or add other vegetables as desired
For added flavor, marinate the chicken in the garlic butter sauce for a few hours before baking