Irresistible Sheet Pan Garlic Butter Chicken & Veggies
This sheet pan garlic butter chicken and veggies recipe is a flavorful and easy weeknight meal solution. Tender chicken and perfectly roasted vegetables are coated in a luscious garlic butter sauce, making it a family favorite with minimal cleanup.
Equipment
- Large sheet pan
- Large bowl
- Small bowl
- Whisk
- Spoon
- Measuring cups
- Measuring spoons
- Oven
- Meat thermometer
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb baby potatoes, halved or quartered if large
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 large onion, cut into wedges
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- ½ cup unsalted butter, melted
- 6 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potatoes, bell peppers, onion, and broccoli with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a large sheet pan.
- In the same bowl, toss the chicken pieces with a little more olive oil, salt, and pepper.
- Nestle the chicken pieces among the vegetables on the sheet pan.
- In a small bowl, whisk together the melted butter, minced garlic, parsley, oregano, red pepper flakes (if using), Parmesan cheese, and lemon juice.
- Pour the garlic butter sauce evenly over the chicken and vegetables on the sheet pan.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the sheet pan from the oven and let it cool for a few minutes before serving.
- Garnish with extra fresh parsley or a sprinkle of Parmesan cheese, if desired.
- Serve immediately and enjoy.
Notes
Don't overcrowd the pan to ensure proper roasting. Cut vegetables evenly for consistent cooking. Hearty vegetables like potatoes should be added before quicker-cooking ones. Adjust cooking time as needed based on your oven. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave, oven, or skillet. Spice it up with cayenne pepper, add different vegetables like sweet potatoes or Brussels sprouts, or experiment with herbs like thyme or rosemary. For a sweeter twist, marinate the chicken in a Balsamic Chicken glaze. Add shredded mozzarella or provolone cheese during the last few minutes of cooking for a cheesy topping.