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Sheet Pan Garlic Butter Chicken with Roasted Vegetables Recipe

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4 from 10 reviews

A flavorful and easy sheet pan meal featuring juicy garlic butter chicken breasts baked with tender baby potatoes, fresh broccoli, and asparagus. This one-pan recipe is perfect for a wholesome weeknight dinner with minimal cleanup, full of buttery, garlicky goodness, and fresh herbs.

Ingredients

Brown Butter Garlic Sauce

  • ½ cup salted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste

Main Ingredients

  • 1 pound boneless skinless chicken breasts (about 2 medium, pounded to even thickness if necessary)
  • 1 pound baby potatoes, chopped into 1-inch chunks
  • 1 head broccoli, separated into florets
  • ½ pound asparagus, woody ends trimmed
  • Few sprigs of fresh rosemary

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to ensure easy cleanup.
  2. Make Brown Butter: In a light-colored medium saucepan over medium-low heat, melt the salted butter while stirring continuously. Continue cooking until the butter starts to crackle and foam, then develops golden-amber specks and a nutty aroma. Remove immediately to prevent burning, transferring the butter to a mixing bowl to cool until warm to the touch.
  3. Mix Brown Butter Sauce: Add the minced garlic, chopped parsley, salt, and black pepper to the cooled browned butter. Stir well to combine, adjusting seasoning to taste.
  4. Arrange Chicken and Potatoes: Place the chicken breasts and baby potatoes in a single layer on the prepared sheet pan.
  5. Glaze Chicken and Potatoes: Brush or spoon the brown butter mixture over the chicken and potatoes generously to coat them evenly.
  6. Initial Bake: Bake at 400°F for 15 minutes. This will start cooking the chicken and partially cook the potatoes.
  7. Turn and Add Veggies: Remove the sheet pan from the oven, stir the potatoes, flip the chicken breasts to ensure even cooking. Add broccoli florets, asparagus, and fresh rosemary sprigs to the pan.
  8. Glaze Veggies: Coat the newly added vegetables and rosemary with more of the brown butter mixture, distributing it evenly.
  9. Final Bake: Return the sheet pan to the oven and bake for an additional 10-15 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes and vegetables are fork-tender.
  10. Optional Broil: For a crispier, golden finish, place the sheet pan under the broiler for 2-3 minutes to brown the chicken and crisp the potatoes further.
  11. Rest and Serve: Remove from the oven and allow the chicken to rest for 5 minutes. Slice the chicken breasts, garnish with additional chopped parsley if desired, and serve hot.

Notes

  • To ensure even cooking, pound chicken breasts to an even thickness if needed.
  • Use a light-colored pan to monitor the browning of butter accurately.
  • Internal temperature of chicken should reach 165°F (74°C) for safe consumption.
  • Broiling at the end is optional but adds a nice crispy texture.
  • Feel free to substitute vegetables based on seasonality or preference.
  • Brown butter can burn quickly, so watch carefully during the melting process.

Find it online: https://cookedbygrace.com/sheet-pan-garlic-butter-chicken-with-roasted-vegetables-recipe/