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One Pan Garlic Butter Chicken and Veggies

One pan garlic butter chicken and veggies with roasted potatoes and broccoli.
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A balanced and deeply satisfying weeknight meal featuring lean chicken and vibrant vegetables roasted on a single sheet pan, all coated in a rich garlic butter sauce. It’s a cozy, reliable dinner that delivers maximum flavor with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 lb baby potatoes, halved or quartered if large
  • 2 cups broccoli florets
  • 1 large bell pepper (any color), sliced
  • 1 medium red onion, sliced
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon paprika (smoked or sweet)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Olive oil, for drizzling

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken pieces dry with a paper towel. In a large bowl, toss chicken and all chopped vegetables (potatoes, broccoli, bell pepper, onion) with a drizzle of olive oil, Italian seasoning, paprika, salt, and pepper until evenly coated.
  3. Arrange the chicken and vegetable mixture in a single layer on a large, rimmed baking sheet, ensuring pieces are not crowded.
  4. Roast in the preheated oven for 25-30 minutes, or until chicken is cooked through (165°F internally) and potatoes are fork-tender.
  5. While the pan is in the oven, make the sauce. Melt butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it. Remove from heat and stir in fresh lemon juice.
  6. Once the chicken and veggies are out of the oven, immediately drizzle the garlic butter sauce over everything. Toss gently to coat.
  7. Garnish with fresh chopped parsley and serve immediately.

Notes

Avoid crowding the pan to ensure proper roasting. For a dairy-free version, use olive oil or plant-based butter. Vegetables like asparagus or green beans can be swapped for broccoli. Leftovers store well in the fridge for 3-4 days.

Nutrition

Find it online: https://www.homestyletable.com/one-pan-garlic-butter-chicken-veggies/