Sheet Pan Garlic Butter Chicken and Veggies

Hi there, food lover! 👋 Ready to make something wholesome, colorful, and irresistibly flavorful? Today we’re diving into one of those comforting, fuss-free meals that bring the whole family running to the table — Sheet Pan Garlic Butter Chicken and Veggies. 🍗🥦

This traditional-style recipe celebrates the simplicity of good ingredients and the magic of butter, garlic, and herbs — a trio that never fails to please. 💛 Whether you’re cooking for a busy weeknight or prepping a cozy Sunday dinner, this one-pan wonder delivers juicy chicken, crisp-tender vegetables, and a buttery aroma that fills your kitchen with warmth.

What makes it even better is the minimal cleanup — everything roasts together on a single sheet pan, allowing the flavors to mingle beautifully. The garlic butter seeps into the chicken and coats the veggies in a golden glaze that’s simply irresistible. Pair it with a slice of rustic bread or a side of rice, and you’ve got a balanced meal that’s both hearty and nourishing.

Let’s get started on this flavorful journey — where golden-brown chicken meets roasted vegetables in a buttery embrace. 🧈✨

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Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1 ½ lbs)
• 3 tbsp melted butter
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried parsley
• ½ tsp salt
• ¼ tsp black pepper
• ½ lemon, juiced

For the Vegetables:

• 2 cups baby potatoes, halved
• 1 cup baby carrots
• 1 ½ cups broccoli florets
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• 1 tbsp melted butter
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Garnish (optional):

• Fresh parsley, chopped
• Lemon wedges

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👩‍🍳 Step-by-Step Directions

1. Preheat and Prep
   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
2. Make the Garlic Butter Mixture
   In a small bowl, mix together the melted butter, minced garlic, olive oil, paprika, parsley, salt, pepper, and lemon juice. Whisk well until combined and aromatic.
3. Prepare the Chicken
   Pat the chicken breasts dry with paper towels. Brush each piece generously with the garlic butter mixture, coating both sides. Set aside for a few minutes while you prepare the veggies.
4. Season the Vegetables
   In a large mixing bowl, toss the potatoes, carrots, broccoli, and bell pepper with olive oil, melted butter, garlic powder, salt, and pepper until evenly coated.
5. Arrange on Sheet Pan
   Spread the vegetables on the sheet pan in an even layer. Nestle the chicken breasts among the veggies. Make sure everything has space to roast properly.
6. Roast to Perfection
   Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden around the edges.
7. Optional Broil for Crispiness
   For a lovely golden finish, switch the oven to broil for the last 2–3 minutes. Keep a close eye to prevent burning! 🔥
8. Serve and Enjoy
   Remove from the oven, drizzle any remaining garlic butter from the pan over the top, and garnish with fresh parsley and a squeeze of lemon. Serve warm and enjoy this delightful medley of flavors! 🍋✨

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🍽️ Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 30 minutes
⏳ Total Time: 45 minutes
🍗 Servings: 4
⚡ Calories per serving: ~420 kcal

Approximate Breakdown per Serving:

• Protein: 38g
• Carbohydrates: 20g
• Fiber: 4g
• Sugars: 5g
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 480mg

This dish provides a wonderful balance of lean protein, healthy fats, and nutrient-rich veggies — all in one sheet pan. It’s filling without being heavy, and the garlic butter infuses everything with that cozy, homemade taste we all love. 💛

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Bon appétit and happy cooking! 👩🍳🍽️