Description
Easy and delicious, this sheet pan garlic butter chicken and veggies is a weeknight dinner that tastes gourmet with minimal cleanup.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups baby potatoes, halved if large
- 2 cups broccoli florets
- 1 cup asparagus spears, trimmed and cut into 2–3 inch pieces
- 1/2 cup unsalted butter (1 stick)
- 4 cloves garlic, minced
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
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Instructions
- 1. Preheat your oven to 425°F (220°C) and prepare a large sheet pan with parchment paper.
- 2. Pat the chicken breasts dry and season with a mixture of garlic powder, paprika, salt, and pepper.
- 3. Melt the unsalted butter and mix in minced garlic, lemon juice, and Italian seasoning.
- 4. Spread the baby potatoes on the sheet pan, toss with olive oil, salt, and pepper, and roast for about 15 minutes.
- 5. Add the seasoned chicken to the pan and toss broccoli and asparagus in half of the garlic butter sauce before arranging around the chicken and potatoes.
- 6. Roast until the chicken reaches an internal temperature of 165°F (74°C), about 18–22 minutes.
- 7. In the last 2–3 minutes, drizzle remaining garlic butter sauce over the chicken and vegetables for a glossy finish; optionally broil for extra crispness.
- 8. Let the chicken rest for 5 minutes before slicing and serve.