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Sheet Pan Garlic Butter Chicken and Veggies

Sheet Pan Garlic Butter Chicken and Veggies
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If you’re craving a wholesome and satisfying dinner that won’t keep you in the kitchen for hours, this Sheet Pan Garlic Butter Chicken and Veggies is your go-to recipe. Perfect for busy weeknights or casual gatherings, this one-pan wonder features tender chicken paired with crispy vegetables drizzled in a rich garlic butter sauce. Not only is it gluten-free, but it’s also highly customizable, allowing you to use seasonal veggies or different proteins based on your preferences. Enjoy a stress-free cooking experience and a delightful meal that brings everyone together around the table!

Ingredients

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  • 2 boneless skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp salt
  • ½ 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 ½ cups broccoli florets
  • 1 bunch asparagus (trimmed)
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Coat the chicken with this mixture.
  3. In another bowl, combine melted butter, minced garlic, lemon juice, and Italian seasoning.
  4. On a large baking sheet, place halved baby potatoes and drizzle with olive oil, salt, and pepper. Nestle the seasoned chicken among the potatoes.
  5. Pour half of the garlic butter sauce over the chicken and potatoes. Add broccoli florets and asparagus around them and drizzle with remaining sauce.
  6. Bake for about 35 minutes until everything is golden brown and cooked through.

Nutrition

Find it online: https://kitchenmealplan.com/sheet-pan-garlic-butter-chicken-and-veggies/