Description
A delightful meal of juicy chicken and colorful vegetables, all cooked on one pan for minimal cleanup.
Ingredients
Scale
- 2 boneless (skinless chicken breasts or thighs)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp butter (melted)
- 3 cloves garlic (minced)
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- 1 lb baby potatoes (halved)
- 1 ½ cups broccoli florets
- 1 bunch asparagus (trimmed)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C) and prep your ingredients, halving the baby potatoes and trimming the asparagus.
- Mix melted butter, minced garlic, lemon juice, and Italian seasoning in a bowl for the garlic butter sauce.
- On a large sheet pan, arrange the baby potatoes, broccoli, and asparagus. Drizzle with olive oil, salt, and black pepper. Add chicken pieces to the pan, season with garlic powder, paprika, and the garlic butter sauce.
- Roast everything in the oven for about 25-30 minutes until the chicken is cooked through and veggies are tender.
- Let rest for a few minutes before serving. Enjoy!
Notes
For extra flavor, marinate the chicken in the garlic butter sauce for 30 minutes before baking. Customize with different vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, sheet pan, garlic butter, quick dinner, easy cleanup