Sheet Pan Garlic Butter Chicken & Veggies
Juicy chicken roasted with baby potatoes, carrots, broccoli, and bell peppers, coated in a garlic butter sauce and finished with lemon and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
4 boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste
1 pound baby potatoes, halved
2 cups broccoli florets
2 medium carrots, sliced into sticks
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 tablespoon lemon juice
1 teaspoon lemon zest
Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Mix melted butter, garlic, thyme, rosemary, salt, and pepper.
- Brush chicken with half the garlic butter; place on sheet pan.
- Arrange vegetables around chicken; drizzle remaining butter over vegetables.
- Roast 25–30 minutes, stirring vegetables halfway through. Chicken should reach 165°F (74°C).
- Remove from oven; drizzle lemon juice and sprinkle zest. Garnish with parsley. Serve warm.
Notes
Avoid overcrowding pan; swap vegetables seasonally; use olive oil or plant-based butter for dairy-free option.