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Sheet Pan Garlic Butter Chicken and Veggies - Image 3

Sheet Pan Garlic Butter Chicken and Veggies

A simple yet flavorful dish that combines juicy chicken with roasted vegetables, all coated in a delicious garlic butter sauce. Perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts boneless, skinless
  • 1 pound baby potatoes halved
  • 1 pound asparagus trimmed
  • 4 tablespoons butter melted
  • 4 cloves garlic minced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Equipment

  • Large baking sheet
  • Parchment paper
  • Small mixing bowl
  • Pastry brush

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, mix the melted butter, minced garlic, lemon zest, lemon juice, thyme, and rosemary. Season with salt and pepper to taste.
  3. Arrange the chicken breasts, halved baby potatoes, and trimmed asparagus on the prepared baking sheet. Brush the garlic butter mixture generously over the chicken and vegetables, ensuring even coating.
  4. Bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
  5. Remove from the oven, let it rest for a few minutes, then serve hot. Garnish with fresh herbs if desired.

Notes

Chef's Tips:
• For a crispier finish on the vegetables, you can broil them for the last 2-3 minutes of cooking.
• Avoid overcrowding the pan to ensure even cooking and browning.
• Serve with a side of rice or a fresh salad to complete the meal.
Food Safety:
• Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it's fully cooked.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.