Description
Sheet Pan Garlic Butter Chicken and Veggies: A weeknight lifesaver with juicy chicken, crispy potatoes, and colorful roasted vegetables tossed in garlic butter on a single pan.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1½ cups baby potatoes, halved
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- ½ red onion, sliced
- 3 tbsp butter, melted
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (205°C) and line a large sheet pan with parchment paper.
- In a bowl, whisk together melted butter, olive oil, garlic, Italian seasoning, paprika, salt, and black pepper.
- Place chicken and vegetables on the sheet pan.
- Pour garlic butter mixture over everything and toss to coat evenly.
- Spread into a single layer, keeping potatoes cut-side down for crisping.
- Bake for 35–40 minutes, or until chicken is cooked through and potatoes are tender.
- Optional: Broil for 2–3 minutes for extra browning.
- Let rest for 5 minutes, garnish if desired, and serve warm.
Notes
- Gluten free
- For extra browning, broil for 2–3 minutes at the end
- Rest 5 minutes before serving to keep the chicken juicy
- Great for meal prep: refrigerate leftovers in an airtight container for up to 3–4 days
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Roasting/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 37 g
- Cholesterol: 110 mg
Keywords: sheet pan, garlic butter chicken, one-pan dinner, roasted potatoes, broccoli, bell pepper, red onion, gluten free, weeknight dinner