Sheet Pan Garlic Butter Chicken and Veggies
This Sheet Pan Garlic Butter Chicken and Veggies is an easy, one-pan meal that's both delicious and nutritious.
Equipment
- Sheet Pan Use a large baking sheet to accommodate all ingredients.
Ingredients
Main Ingredients
- 0.5 cup salted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
- 1 pound boneless skinless chicken breasts about 2 medium-sized
- 1 pound baby potatoes, chopped into 1-inch chunks
- 1 head broccoli, separated into florets
- 0.5 pound asparagus, trimmed
- 1 sprigs rosemary few sprigs
Instructions
- Preheat your oven to 400°F and line a sheet pan with parchment paper.
- In a medium saucepan over medium-low heat, melt the butter, stirring continuously until it crackles and browns. Remove from heat and let cool slightly.
- Add garlic, parsley, salt, and black pepper to the cooled brown butter. Mix well.
- Place chicken and potatoes on the sheet pan and glaze with the brown butter mixture.
- Bake for 15 minutes, then turn the chicken and mix the potatoes.
- Add broccoli, asparagus, and rosemary to the pan, and glaze with more brown butter.
- Return to the oven and bake for another 10-15 minutes until everything is cooked through. Broil for a crispy finish if desired.
- Let cool for 5 minutes, slice the chicken, and serve hot, garnished with parsley if desired.
Notes
For added flavor, you can sprinkle some grated Parmesan cheese over the veggies before serving. No alcoholic drinks allowed, please substitute with a non-alcoholic option.