Garlic Butter Chicken and Veggies (Print Version)
Juicy chicken and colorful vegetables roasted together with a zesty garlic butter sauce for a complete one-pan meal.
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts or thighs
02 -
1 tbsp olive oil
03 -
1 tsp garlic powder
04 -
1 tsp paprika
05 -
½ tsp salt
06 -
½ tsp black pepper
→ For the Garlic Butter Sauce
07 -
4 tbsp butter, melted
08 -
3 cloves garlic, minced
09 -
1 tbsp lemon juice
10 -
1 tsp Italian seasoning
→ For the Veggies
11 -
1 lb baby potatoes, halved
12 -
1 ½ cups broccoli florets
13 -
1 bunch asparagus, trimmed
14 -
1 tbsp olive oil
15 -
½ tsp salt
16 -
½ tsp black pepper
# Steps to Follow:
01 -
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper. Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.
02 -
In a small bowl, melt the butter and stir in garlic, lemon juice, and Italian seasoning.
03 -
Spread baby potatoes on the pan, drizzle with olive oil, salt, and pepper, and roast for 15 minutes. Add chicken breasts to the pan. Toss broccoli and asparagus with half the garlic butter sauce, then arrange around the chicken.
04 -
Roast for 20-25 minutes or until chicken reaches 165°F (75°C). In the last 5 minutes, drizzle remaining garlic butter sauce over everything. Optional: Broil for 2-3 minutes for a golden, crispy finish.
05 -
Let the chicken rest for 5 minutes, then slice and serve warm!