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Raw chicken and vegetables arranged on sheet pan before roasting with garlic butter

Sheet Pan Garlic Butter Chicken and Veggies

One-pan garlic butter chicken with roasted potatoes, asparagus, and broccoli. Juicy, golden, and full of flavor—perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 portions
Course: Main
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 4 tbsp butter melted
  • 3 cloves garlic minced
  • 1 tbsp lemon juice
  • 1 tsp Italian seasoning
  • 1 lb baby potatoes halved
  • 1.5 cups broccoli florets
  • 1 bunch asparagus trimmed
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large sheet pan
  • parchment paper
  • Small mixing bowl
  • meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment. Pat chicken dry and season both sides with garlic powder, paprika, salt, and pepper. Halve baby potatoes, trim asparagus, and cut broccoli into florets.
  2. Toss potatoes with olive oil, salt, and pepper. Spread evenly on the sheet pan and roast for 15 minutes.
  3. In a small bowl, stir melted butter with minced garlic, lemon juice, and Italian seasoning.
  4. After 15 minutes, add chicken to the pan. Toss broccoli and asparagus with half of the garlic butter sauce, then arrange around the chicken.
  5. Bake for 20–25 minutes, until chicken reaches 165°F (75°C). In the final 5 minutes, drizzle remaining garlic butter over everything.
  6. Optional: Broil for 2–3 minutes to brown the top.
  7. Let chicken rest 5 minutes before slicing. Serve warm with lemon juice or fresh herbs.

Notes

Don’t overcrowd the pan for best roasting. Substitute chicken thighs for extra juiciness. Perfect for meal prep or freezer-friendly dinners.