Description
A friendly, fuss-free dinner that combines juicy chicken breasts with caramelized baby potatoes, crisp-tender broccoli, and bright asparagus, all roasted on one tray.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups baby potatoes
- 2 cups broccoli florets
- 1 cup asparagus spears
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
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Instructions
- 1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- 2. Pat the chicken dry and season with garlic powder, paprika, salt, and black pepper.
- 3. Melt the butter and stir in minced garlic, lemon juice, and Italian seasoning to create the garlic butter sauce.
- 4. Spread the baby potatoes on the sheet pan, drizzle with olive oil, salt, and pepper, and roast for 15 minutes.
- 5. Add the chicken to the pan, tossing the broccoli and asparagus with half of the garlic butter sauce before arranging them around the chicken.
- 6. Return the sheet pan to the oven and roast for an additional 15-20 minutes until the chicken is cooked through and the vegetables are tender.
- 7. In the last few minutes, drizzle the remaining garlic butter sauce over the chicken and vegetables for a glossy finish.
- 8. Broil for 2-3 minutes for extra crispness, watching carefully to avoid burning.
- 9. Let the chicken rest for 5 minutes before slicing and serving with roasted potatoes and vegetables.