Sheet Pan Garlic Butter Chicken and Veggies – An Easy One-Pan Dinner

If you’re craving a wholesome, flavorful dinner with minimal cleanup, this Sheet Pan Garlic Butter Chicken and Veggies is exactly what you need. Juicy chicken breasts or thighs are brushed with a rich garlic butter sauce, then roasted alongside tender-crisp vegetables for a one-pan meal that’s full of flavor, color, and nourishment.

This recipe is inspired by weeknight practicality, with all the charm of a rustic roasted dinner — no pots or pans to scrub, just one sheet tray and a hot oven. The golden-browned chicken pairs perfectly with the sweet and savory notes from roasted veggies, while the garlic butter brings everything together with irresistible richness.

Whether you’re cooking for your family or prepping lunches for the week, this dish is endlessly versatile, quick to prepare, and sure to become a staple.

Ingredients Overview

Each component in this recipe works together to create a satisfying, balanced, and deeply flavorful meal.

• Chicken Breasts or Thighs: Choose boneless, skinless chicken breasts for leaner protein, or thighs for a juicier, more flavorful option. Both roast well and absorb the garlic butter beautifully.

• Fresh Vegetables: A colorful mix of broccoli florets, carrots, zucchini, and bell peppers brings balance and texture. Use what’s in season or on hand — variety is key to both flavor and nutrition.

• Garlic Butter Sauce: A simple blend of melted butter, fresh garlic, olive oil, lemon juice, and herbs like parsley or thyme. This sauce is spooned over the chicken and veggies before roasting, infusing everything with savory richness.

• Paprika & Italian Seasoning: Add a warm, earthy kick that complements the butter and garlic.

• Salt & Pepper: Essential for enhancing the natural flavors of both chicken and vegetables.

Optional Add-Ins

• Red Onion Wedges: For a touch of sweetness and color.

• Cherry Tomatoes: Add near the end of roasting for a juicy pop.

• Asparagus Tips: Roast quickly and bring a springy freshness.

Ingredient Tips & Swaps

• Use ghee or vegan butter for a dairy-free version.

• Add parmesan cheese in the last 5 minutes for a crispy, cheesy topping.

• Swap butternut squash or cauliflower in place of carrots or broccoli for seasonal twists.

Step-by-Step Instructions

This recipe is all about simplicity — here’s how to make it flawless every time.

1. Preheat & Prepare the Sheet Pan

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

2. Prep the Chicken

• Pat the chicken dry and place it in a large bowl or directly on one side of the sheet pan.

• In a small bowl, mix:

  • 3 tablespoons melted butter

  • 2 tablespoons olive oil

  • 4 minced garlic cloves

  • 1 tablespoon lemon juice

  • 1 teaspoon Italian seasoning

  • ½ teaspoon paprika

  • Salt & pepper to taste

Brush or spoon half of the garlic butter mixture over the chicken pieces, coating thoroughly.

3. Prepare the Vegetables

• Chop the veggies into even-sized pieces for uniform cooking:

  • Broccoli: small florets

  • Carrots: thin slices or half-moons

  • Zucchini: half rounds

  • Bell peppers: strips or chunks

• Toss with the remaining garlic butter mixture in a bowl or directly on the other side of the sheet pan.

4. Roast Everything Together

• Spread the vegetables in a single layer next to the chicken.

• Bake for 25–30 minutes, depending on the thickness of the chicken. Chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear.

• For extra color and crisp edges, broil the sheet pan for the last 2–3 minutes.

5. Rest and Serve

Let the chicken rest for 5 minutes before slicing, so the juices redistribute. Serve warm with pan-roasted vegetables and an extra squeeze of lemon, if desired.

Tips, Variations & Substitutions

Tips for Success

• Uniform Veggie Cuts: Cut vegetables to similar sizes so they cook evenly and roast instead of steam.

• Don’t Crowd the Pan: Space ingredients out so the heat circulates and everything gets a crisp edge.

• Baste Midway: Spoon pan juices over chicken halfway through for added flavor and moisture.

Flavor Variations

• Herb Garlic Butter: Add chopped fresh rosemary or thyme to the butter.

• Spicy Kick: Stir a pinch of red pepper flakes into the sauce.

• Asian-Inspired: Swap lemon juice for soy sauce, add ginger and a drizzle of sesame oil.

Substitutions

• Vegetarian Version: Swap chicken for thick slices of tofu or tempeh.

• Low Carb/Keto: Replace carrots with more cauliflower, zucchini, or green beans.

• Whole30/Paleo: Use ghee or avocado oil instead of butter and skip any cheese toppings.

Serving Ideas & Occasions

This dish is ideal for:

• Quick Weeknight Dinners: Ready in under 40 minutes with minimal cleanup.

• Meal Prep: Divide into containers for healthy, ready-to-go lunches.

• Family Dinners: A wholesome one-pan meal that satisfies a variety of diets.

Serving Suggestions:

• Serve with cauliflower rice, quinoa, or a side of garlic bread (if not low carb).

• A crisp green salad with lemon vinaigrette makes a refreshing contrast.

• Add a drizzle of balsamic glaze or sprinkle of feta cheese for a Mediterranean touch.

Nutritional & Health Notes

This sheet pan meal is as nourishing as it is flavorful:

• High in Protein: Chicken breast or thighs provide lean, filling protein.

• Vegetable-Packed: Rich in fiber, antioxidants, and vitamins from a colorful variety of veggies.

• Good Fats: Butter and olive oil help absorb fat-soluble nutrients like vitamins A and K.

To reduce calories or fat, you can use less butter and increase olive oil. The dish is naturally gluten-free and can easily be adapted to suit keto, Whole30, or dairy-free lifestyles.

FAQs

Q1: Can I use frozen vegetables?

A1: You can, but they may release water and steam rather than roast. For best texture, use fresh veggies. If using frozen, roast them separately and drain excess moisture.

Q2: Can I meal prep this ahead of time?

A2: Yes! Prep and marinate the chicken and veggies up to 12 hours ahead. Store them separately in the fridge, then bake when ready.

Q3: How do I store leftovers?

A3: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10–12 minutes or microwave for 1–2 minutes.

Q4: Can I make this dairy-free?

A4: Absolutely. Replace butter with olive oil or dairy-free butter, and omit any cheese if adding at the end.

Q5: What other vegetables work well?

A5: Try Brussels sprouts, green beans, mushrooms, or sweet potatoes (cut thin). Just be sure all veggies are cut to similar sizes for even roasting.

Q6: Can I use bone-in chicken?

A6: Yes, just increase the baking time to 40–45 minutes and ensure the internal temperature reaches 165°F. Cover loosely with foil if the garlic begins to brown too quickly.

Q7: How do I keep the chicken moist?

A7: Basting the chicken with the pan juices halfway through cooking helps. Also, don’t overbake — remove as soon as it hits 165°F internally.

Print