Sheet Pan Garlic Butter Chicken and Veggies
A delicious and easy one-pan meal featuring juicy chicken and perfectly roasted vegetables, infused with garlic butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 boneless skinless chicken breasts or thighs
- 2 cups broccoli florets
- 1 pound baby potatoes, halved
- 2 large carrots, sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Preheat your oven to 200°C (fan oven 180°C, or 400°F).
- Prepare the chicken by placing it in a bowl, drizzling with olive oil, and seasoning with salt, pepper, Italian seasoning, and paprika.
- Get the veggies ready by tossing the baby potatoes, broccoli, and carrots with the remaining olive oil, salt, and pepper.
- Lay the chicken in the center of a baking sheet and surround it with your vegetables.
- Roast for 25-30 minutes until chicken is cooked through and veggies are tender.
- Broil for an extra crispy finish for the last 3-5 minutes if desired.
- Serve and enjoy!
Notes
Marinating the chicken for about 15-30 minutes while the oven preheats can enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg
Keywords: sheet pan, garlic butter, chicken, veggies, easy recipe