Sheet Pan Garlic Butter Chicken and Veggies (One-Pan, Flavor-Packed & Family-Friendly)
This Sheet Pan Garlic Butter Chicken and Veggies recipe delivers rich, savory flavor with minimal cleanup. Juicy chicken and tender vegetables are roasted in a garlic herb butter for a quick and satisfying one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
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1½–2 lbs boneless, skinless chicken thighs or breasts
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½ cup unsalted butter (1 stick), melted
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4 cloves garlic, minced
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1½ tsp Italian seasoning
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½ tsp paprika
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Salt and pepper, to taste
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1 lb baby potatoes, halved
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2 carrots, sliced
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2 cups broccoli florets
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2 tbsp olive oil
Instructions
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Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment.
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Melt butter and stir in garlic, Italian seasoning, paprika, salt, and pepper.
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Pat chicken dry. Brush with half the garlic butter and place on sheet pan.
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Toss potatoes, carrots, and broccoli with olive oil, season, and arrange around chicken.
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Drizzle remaining garlic butter over vegetables.
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Roast for 25–30 minutes until chicken is cooked through and veggies are tender.
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Optional: Broil for 2–3 minutes for crispier edges. Rest chicken 5 minutes before serving
Notes
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Add lemon juice or zest for brightness.
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Use sweet potatoes, zucchini, or asparagus as swaps.
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Reheat leftovers in oven or air fryer to maintain texture.