Sheet Pan Garlic Butter Chicken and Veggies
This one-pan dinner features juicy chicken breasts roasted with garlic-butter, tender diced potatoes, and colorful mixed vegetables, all cooked together on a single tray in about 30 minutes.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (about 1.5–2 lb total) You can also swap for boneless skinless thighs.
- 2 tablespoons garlic, minced (about 4 cloves)
- 1/2 cup unsalted butter, melted Use olive oil for a lighter fat if preferred.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (smoked or sweet)
- 4 medium potatoes, diced (about 1/2–3/4 inch pieces)
- 2 cups mixed vegetables (bell peppers, zucchini, carrots) Cut to similar sizes.
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large sheet pan with foil or parchment for easier cleanup.
- In a medium bowl, whisk together the melted butter, minced garlic, salt, black pepper, and paprika. Taste and adjust seasoning.
- Arrange the chicken breasts on the prepared sheet pan. Brush or spoon half of the garlic-butter mixture evenly over the chicken.
- Add the diced potatoes and mixed vegetables to the pan around and between the chicken pieces. Drizzle the remaining garlic-butter over the potatoes and veggies, then toss gently to coat everything.
- Spread everything in a single layer with space between pieces for even roasting.
Cooking
- Roast in the preheated oven for 25–30 minutes, checking the chicken with an instant-read thermometer to ensure it reaches 165°F (74°C).
- If potatoes need more time, roast another 5–10 minutes or remove chicken to rest while potatoes finish.
Serving
- Let the chicken rest for 5 minutes before slicing. Sprinkle chopped parsley over the whole pan and serve.
Notes
Cool leftovers within two hours and transfer to airtight containers. Refrigerate up to 3-4 days or freeze for up to 2 months. Always reheat to at least 165°F for safety.