Sheet Pan Garlic Butter Chicken and Veggies (One-Pan, Flavor-Packed & Family-Friendly)

There’s nothing quite like the savory aroma of garlic butter wafting through the kitchen — especially when it’s coating juicy chicken and roasted veggies, all cooked to perfection on one pan. This Sheet Pan Garlic Butter Chicken and Veggies recipe is your answer to busy weeknights, picky eaters, and the eternal struggle of washing too many dishes.

Tender chicken breasts or thighs are roasted alongside vibrant vegetables, all basted with a rich garlic butter mixture that infuses every bite with warmth and depth. It’s cozy, simple, and incredibly satisfying — a balanced meal that doesn’t feel like a compromise.

Let’s break down the components, techniques, and tips to help you make this easy sheet pan recipe a regular on your dinner rotation.

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Ingredients Overview: What You’ll Need & Why

Every ingredient in this recipe serves a purpose — for both flavor and nutrition. Here’s how each one contributes:

Chicken (Thighs or Breasts)

Boneless, skinless chicken thighs are juicy, forgiving, and flavorful. If using chicken breasts, make sure to pound or slice them to even thickness for consistent roasting. Either cut works beautifully when coated in garlic butter.

Unsalted Butter

Butter is the star here — it carries the garlic and herb flavor and helps everything brown and crisp in the oven. Use unsalted butter to control seasoning, and melt it before mixing with garlic and herbs.

Fresh Garlic

The soul of the dish. Minced garlic gives the chicken a deep, aromatic flavor that mellows and sweetens as it roasts.

Italian Seasoning

A simple herb blend of basil, oregano, rosemary, and thyme adds complexity to the butter without overpowering the garlic.

Paprika

Paprika adds mild heat and a smoky undertone that pairs well with garlic. It also gives the chicken a subtle golden hue.

Salt & Pepper

Essential for seasoning — enhances every other flavor.

Baby Potatoes

These roast beautifully and soak up the garlic butter. Halve or quarter them depending on size for even cooking.

Broccoli

Broccoli florets crisp up around the edges while remaining tender inside — perfect texture to pair with rich garlic butter.

Carrots

Carrots add color and natural sweetness that balances the savory butter. Slice them evenly to roast at the same rate as the potatoes.

Olive Oil

Used to coat the vegetables before roasting to prevent sticking and promote browning.

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Step-by-Step Instructions: How to Make Garlic Butter Chicken on a Sheet Pan

1. Prep the Oven and Pan

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup. If you prefer crispier results, use a metal pan without lining.

2. Make the Garlic Butter

In a small saucepan or microwave-safe bowl, melt:

• ½ cup unsalted butter (1 stick)

• Add 4 cloves garlic, finely minced

• Stir in 1½ tsp Italian seasoning

• Add ½ tsp paprika

• Season with salt and black pepper to taste

Set aside to let the flavors infuse while prepping the other components.

3. Prepare the Chicken

Use 1½ to 2 lbs of boneless, skinless chicken thighs or breasts. Pat dry, then brush generously with half of the garlic butter mixture. Season with extra salt and pepper.

Place chicken on one side of the sheet pan, leaving space for vegetables.

4. Prepare the Vegetables

In a large bowl, toss:

• 1 lb baby potatoes, halved

• 2 carrots, sliced

• 2 cups broccoli florets

Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss to coat. Arrange veggies on the other half of the sheet pan.

Brush remaining garlic butter over the vegetables (or drizzle it on top).

5. Roast

Place the pan in the oven and roast for 25–30 minutes, flipping the veggies once halfway through. Chicken should reach an internal temp of 165°F (74°C) and be golden brown.

6. Optional Broil

For extra crispy edges, broil for 2–3 minutes at the end, keeping a close eye to prevent burning.

7. Rest and Serve

Let the chicken rest 5 minutes before serving to retain juices. Spoon any garlic butter from the pan over the top before plating.

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Tips, Variations, and Substitutions

Tips for Best Results

• Room temp chicken cooks more evenly — take it out of the fridge 20 minutes before roasting.

• Cut veggies evenly so everything roasts at the same rate.

• Don’t crowd the pan — use two sheet pans if needed for better browning.

Flavor Variations

• Add lemon zest or juice to the butter for a bright twist.

• Use smoked paprika for more depth.

• Swap Italian seasoning for fresh rosemary or thyme.

Substitutions

• Use sweet potatoes instead of baby potatoes.

• Try zucchini or asparagus for a spring or summer version.

• Substitute ghee or vegan butter for a dairy-free alternative.

Low-Carb Options

• Skip the potatoes and double up on low-carb veggies like zucchini, cauliflower, or green beans.

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Serving Ideas & Occasions

This dish is complete on its own, but it also pairs wonderfully with light sides or grains.

Serving Suggestions

• Serve with quinoa, rice, or couscous for extra heartiness.

• Add a green salad with vinaigrette to brighten the richness.

• A sprinkle of fresh parsley or grated Parmesan right before serving adds a nice finishing touch.

Best Occasions

• Weeknight dinners – Quick, balanced, and crowd-pleasing.

• Meal prep – Keeps well in containers for grab-and-go lunches.

• Casual hosting – Serves a group without the mess.

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Nutritional & Health Notes

This sheet pan meal offers a good nutritional profile with protein, fiber, and healthy fats — depending on your butter portion.

Nutritional Highlights

• High in protein (approx. 25–30g per serving)

• Healthy carbs and fiber from vegetables

• Naturally gluten-free

• Rich in vitamins A and C from carrots and broccoli

To lighten it up:

• Use less butter or substitute with olive oil.

• Remove skin from thighs (if using skin-on).

• Add more veggies for volume and nutrients.

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Frequently Asked Questions (FAQs)

1. Can I use bone-in chicken?

Yes, but cooking time will increase by 10–15 minutes depending on size. Always check that internal temp hits 165°F. You may need to par-cook the veggies or remove them early.

2. Is it better to use fresh or frozen vegetables?

Fresh is best for roasting, as frozen vegetables release more water and can get soggy. If using frozen, pat them dry thoroughly and roast at a higher temp.

3. Can I prep this ahead of time?

Absolutely. Marinate or season the chicken and prep the vegetables a day ahead. Store separately and assemble before roasting.

4. How can I make it dairy-free?

Use vegan butter or olive oil in place of butter. You’ll still get a flavorful dish with a slightly different richness.

5. How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven or air fryer to retain crispness.

6. Can I add cheese?

Yes! Sprinkle a bit of Parmesan or mozzarella over the vegetables or chicken during the last 5 minutes of roasting.

7. What other vegetables can I use?

Try Brussels sprouts, green beans, cherry tomatoes, or zucchini. Just adjust cooking time — softer veggies may only need 15–20 minutes.

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