Simple Garlic Butter Chicken Sheet Pan Meal
This Sheet Pan Garlic Butter Chicken and Veggies recipe features juicy chicken and crisp-tender vegetables roasted in a rich garlic butter sauce — all made on a single pan for an easy, flavorful dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1½–2 lbs chicken thighs or breasts
- 4 cups chopped vegetables (broccoli, carrots, potatoes, bell peppers)
- ¼ cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp olive oil
- Optional: ½ tsp paprika, lemon zest, grated Parmesanv
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment or foil.
- In a bowl, mix melted butter, garlic, Italian seasoning, salt, and pepper.
- Brush chicken with garlic butter on both sides and place on sheet pan.
- Toss vegetables with olive oil, salt, and remaining garlic butter.
- Spread veggies evenly around the chicken.
- Roast 25–30 minutes, flipping vegetables halfway through.
- Broil for 2–3 minutes for golden edges. Sprinkle Parmesan if using.
- Rest chicken for 5 minutes before serving.
Notes
- Cut large chicken breasts in half for even cooking.
- Add veggies like zucchini or asparagus in the last 10–15 minutes.
- Store leftovers up to 4 days in the fridge.