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Sheet Pan Garlic Butter Chicken and Veggies

This sheet pan dinner delivers a complete, flavorful, and easy-to-clean meal. Tender chicken and colorful vegetables are roasted to perfection with a luscious garlic butter sauce, making it a weeknight favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb broccoli florets
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 4 cloves garlic, minced
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large baking sheet
  • Large bowl
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Oven
  • Parchment paper (optional)
  • Meat Thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Ensure your oven rack is positioned in the middle.
  2. Prepare the garlic butter sauce: In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, parsley, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
  3. Prepare the chicken and vegetables: In a large bowl, toss the chicken, broccoli, bell peppers, and red onion with half of the garlic butter sauce. Make sure everything is evenly coated.
  4. Arrange on the sheet pan: Spread the chicken and vegetables in a single layer on a large baking sheet. Avoid overcrowding. If necessary, use two baking sheets.
  5. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
  6. Broil (Optional): For extra browning, broil for the last 1-2 minutes, watching carefully to prevent burning.
  7. Garnish and serve: Drizzle the remaining garlic butter sauce over the chicken and vegetables. Garnish with extra fresh parsley, if desired. Serve immediately.

Notes

Feel free to substitute other vegetables like asparagus, Brussels sprouts, carrots, or sweet potatoes. Adjust the cooking time accordingly. Boneless, skinless chicken thighs can also be used. Adjust the amount of red pepper flakes to your preference. Adding the zest of one lemon to the garlic butter sauce will enhance the citrusy flavor. For easy cleanup, line the baking sheet with parchment paper.