A simple, one-pan garlic butter chicken and vegetable dinner that’s full of roasted flavor, colorful veggies, and buttery richness — perfect for easy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
-
1.5 lbs boneless, skinless chicken breasts or thighs
-
2 cups broccoli florets
-
1 zucchini, sliced
-
1 large carrot, thinly sliced
-
1 bell pepper, chopped
-
3 tbsp melted butter
-
2 tbsp olive oil
-
4 garlic cloves, minced
-
1 tbsp lemon juice
-
1 tsp Italian seasoning
-
½ tsp paprika
-
Salt & pepper to taste
Instructions
-
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
-
In a small bowl, whisk melted butter, olive oil, garlic, lemon juice, Italian seasoning, paprika, salt, and pepper.
-
Pat chicken dry and brush with half the garlic butter sauce.
-
Toss vegetables with the remaining sauce. Spread chicken and veggies on the sheet pan.
-
Roast for 25–30 minutes, until chicken reaches 165°F and veggies are tender.
-
Optional: Broil for 2–3 minutes for golden edges.
-
Rest chicken 5 minutes. Garnish with parsley and serve.