Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe is a simple and delicious one-pan meal combining juicy baked chicken breasts with roasted baby potatoes, broccoli, and cherry tomatoes, all coated in a flavorful garlic butter sauce. Perfect for busy weeknights, it requires minimal prep and cleanup while delivering a wholesome and satisfying dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Vegetables
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 cup cherry tomatoes
Garlic Butter Sauce
- 1/2 cup butter, melted
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Garnish
- Fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lightly greasing it or lining it with parchment paper to prevent sticking.
- Make Garlic Butter Mixture: In a small bowl, combine the melted butter, minced garlic, Italian seasoning, salt, black pepper, and lemon juice. Stir until the ingredients are well mixed.
- Marinate Chicken: Place the chicken breasts into a large bowl or sealable plastic bag. Pour half of the garlic butter mixture over the chicken, then toss or massage to ensure all pieces are well coated. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Prepare Vegetables: In a separate bowl, add the halved baby potatoes, broccoli florets, and cherry tomatoes. Drizzle with olive oil and toss to coat evenly.
- Assemble on Sheet Pan: Arrange the marinated chicken breasts on one side of the prepared baking sheet. Spread the potatoes, broccoli, and cherry tomatoes on the other side, ensuring they are evenly spaced for roasting.
- Add Remaining Garlic Butter: Pour the remaining garlic butter mixture evenly over the vegetables to coat them with flavor.
- Bake Until Cooked: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and lightly browned.
- Rest and Garnish: Remove the sheet pan from the oven and allow the chicken and vegetables to rest for a few minutes. Sprinkle fresh chopped parsley over the top before serving for a burst of color and freshness.
Notes
- Marinating the chicken longer than 15 minutes, up to 1 hour, intensifies the flavor.
- Ensure chicken reaches the safe internal temperature of 165°F (75°C) before serving.
- You can substitute vegetables depending on seasonality or preference, such as asparagus or bell peppers.
- Using parchment paper makes cleanup much easier.
- For crispier potatoes, parboil them for 5 minutes before roasting.
