At a Glance
Imagine opening the oven to a warm, buttery cloud of garlic and herbs — the smell that hits first, rich and comforting, making the whole kitchen feel like a hug. The chicken comes out glossy and tender, the edges kissed with golden brown; the potatoes are crisp on the outside and pillowy inside; the vegetables are roasted to sweetness with a gentle char. Each bite is a satisfying contrast: silky garlic butter coating a juicy chicken breast, fork-tender potatoes, and bright, caramelized veggies. This is the kind of recipe that turns an ordinary evening into something memorable without hours of work.
This sheet-pan garlic butter chicken and veggies is perfect for busy weeknights when you want home-cooked food with minimal cleanup, cozy family dinners, casual gatherings, or when you want a simple, crowd-pleasing dish for potlucks or holidays. It’s reliably comforting, flexible to personal tastes, and quick enough to become a staple in your rotation.
Nutrition Highlights
Per serving estimates (recipe yields 4 servings). Nutrition calculations are approximate and based on standard ingredient values from the USDA FoodData Central and typical portion sizes.
- Calories: ~652 kcal
- Protein: ~58 g
- Carbohydrates: ~38 g
- Total Fat: ~29 g
- Saturated Fat: ~17 g (from butter)
- Fiber: ~5 g
- Sodium: ~700 mg (varies with added salt and whether chicken is pre-seasoned)
Notes on accuracy and health guidance:
- Values are estimates for home-prepared ingredients and rounded to the nearest whole number. Calculations used USDA nutrient data for raw chicken breast, potatoes, mixed vegetables, butter, and garlic.
- For sodium guidance, the CDC recommends limiting sodium to less than 2,300 mg per day for most adults; adjust added salt to meet your dietary needs.
Moments to Savor
Why make this recipe? There are many reasons:
- Aroma & Comfort: The garlic-butter scent alone is a mood-lifter. It’s an instant comfort-food mood.
- Time & Ease: One pan, one oven — set it up and relax while dinner roasts. Perfect for busy households, working parents, and anyone who dislikes lots of dishes.
- Family-Friendly: Kids and adults alike enjoy roasted potatoes and buttery chicken — it’s an easy winner for family meals and gatherings.
- Balanced & Flexible: High in protein, with vegetables and starch on the same pan, it balances convenience with nutrition. You can tweak herbs and veggies for seasonal variety.
How to Make Sheet Pan Garlic Butter Chicken and Veggies
Ingredients
- 4 boneless, skinless chicken breasts (about 24–28 oz total; ~170–180 g each)
- 4 medium potatoes, diced (about 3/4–1 inch cubes)
- 2 cups mixed vegetables (suggested: bell peppers, zucchini, carrots), roughly chopped
- 1/2 cup unsalted butter (113 g)
- 4 cloves garlic, minced (about 12 g)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dried herbs (thyme, rosemary, or Italian seasoning)
Optional ingredients & substitutions: - Use olive oil instead of some or all of the butter for a lighter final dish (substitute 2–3 tbsp olive oil + 2 tbsp butter).
- Swap potatoes for sweet potatoes (similar cooking time but check tenderness).
- Use bone-in or skin-on chicken thighs (increase cook time to ensure doneness).
- Add lemon slices or a splash of lemon juice for brightness.
- Add red pepper flakes or smoked paprika for a spicier, smoky profile.
Method
- Preheat the oven to 400°F (200°C).
- In a small saucepan, melt the butter over medium heat and add the minced garlic, salt, pepper, and dried herbs. Cook for 1–2 minutes until fragrant (do not burn). Remove from heat.
- On a large sheet pan, arrange the chicken breasts, diced potatoes, and mixed vegetables in a single layer with some space between pieces for even roasting.
- Drizzle the garlic butter sauce over the chicken and vegetables, making sure everything is well coated. Use a brush or spoon to spread sauce where needed.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender and golden. If vegetables are browning too quickly, loosely tent with foil.
- Serve warm and enjoy your easy weeknight dinner!
Practical tips:
- For even cooking, cut potatoes into uniform pieces and arrange thicker items on the hotter zones of the pan.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- Don’t overcrowd the pan — air circulation is key to getting crisp edges.
- If chicken finishes before potatoes, remove chicken and broil potatoes for a few minutes to finish crisping.
Ways to Enjoy
Presentation & serving ideas:
- Classic: Serve straight from the pan with a squeeze of lemon and chopped parsley.
- Comfort plate: Add a spoonful of butter or a drizzle of extra garlic butter over the potatoes for indulgence.
- Lighter option: Serve with a fresh green salad and lemon vinaigrette to cut richness.
- Heartier meal: Pair with warm crusty bread to mop up juices or serve over steamed rice or quinoa for an extra starch boost.
- Brunch pairing: This can also shine alongside a simple green salad and a light sparkling beverage for leisurely weekend brunch.
Storing Leftovers
How to store and safe timeframes (USDA food-safety guidance):
- Room temperature: Do not leave cooked chicken or mixed hot dishes out at room temperature for more than 2 hours (1 hour if above 90°F) — bacteria risk increases after that.
- Refrigeration: Store leftovers in airtight containers and refrigerate within 2 hours. Consume within 3–4 days.
- Freezer: Transfer to freezer-safe containers or heavy-duty freezer bags. Best quality for 2–3 months; safe beyond that but texture and flavor may decline. Thaw overnight in the refrigerator before reheating.
Pro Tips & Tricks
- Best chicken cut: Boneless, skinless chicken breasts cook quickly and stay moist when basted in the garlic butter. If using thighs, expect longer cook time but richer flavor.
- Even cooking: Par-cook (parboil) diced potatoes for 5–7 minutes if they’re very large; this shortens oven time and ensures tenderness without overcooking the chicken.
- Crisp edges: For extra crispness, finish under the broiler for 2–3 minutes—watch carefully to avoid burning.
- Herb choice: Rosemary and thyme add classic roasted flavors. Use crushed dried herbs in the butter sauce to infuse it; finish with fresh herbs to brighten.
- Garlic tip: For milder garlic flavor, slice cloves instead of mincing; for bolder flavor, mince finely or add a touch of minced shallot.
Creative Twists
Try one of these variations to change the profile or accommodate diets:
- Mediterranean Twist: Swap mixed vegetables for cherry tomatoes, red onion, and artichoke hearts; use oregano and lemon zest instead of rosemary. Finish with crumbled feta and chopped parsley for a tangy finish.
- Honey-Soy Glaze (Asian-inspired): Replace half the butter with 2 tbsp soy sauce and 2 tbsp honey; add ginger (1 tsp grated). Brush during roasting for a sticky, savory-sweet finish. (Use low-sodium soy to control salt.)
- Vegan Sheet-Pan Version: Replace chicken with firm tofu or seasoned chickpeas and use olive oil instead of butter; increase herbs and add smoked paprika for depth. Roast until tofu edges are browned.
- Low-Fat Option: Use 3 tbsp olive oil in place of butter, remove extra oil before serving, and load up on extra veggies while reducing potatoes.
Recipe Q&A
Q1: Can I use frozen vegetables?
A: Yes—thaw and pat dry to reduce extra moisture, and expect slightly softer texture. Adjust cook time if needed.
Q2: My potatoes aren’t tender when chicken is done — what now?
A: Remove the chicken (keep warm, tented with foil) and continue roasting the potatoes for 5–10 minutes, or roast at a slightly higher temp (425°F/220°C) for crispness.
Q3: How do I make this less salty?
A: Reduce added salt to 1/2 teaspoon or omit; use unsalted butter and low-sodium seasonings. Taste and adjust after cooking.
Q4: Can I meal-prep this?
A: Yes — roast and portion into containers. Refrigerate for up to 4 days or freeze portions for up to 3 months. Reheat gently in a 350°F oven or in the microwave.
Q5: Is this healthy for weight-loss or muscle-building?
A: It’s a high-protein meal (about 58 g protein per serving), which supports muscle maintenance and satiety. Adjust portion sizes, butter amount, and potato quantity to align with personal calorie goals.
Conclusion
I hope this sheet-pan garlic butter chicken and veggies inspires your next easy, flavorful meal. If you’d like to compare approaches or see different photo-guided variations, check out this version on Sheet Pan Garlic Butter Chicken Meal – The Country Cook and this one-pan take on the recipe at One-Pan Garlic Butter Chicken and Veggies – Simply Stacie. Try it, share your photos and tweaks, and join the conversation — I’d love to hear how you make it your own.
Print
Sheet Pan Garlic Butter Chicken and Veggies
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting sheet-pan meal featuring garlic butter chicken with crispy potatoes and caramelized mixed vegetables; perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (24–28 oz total)
- 4 medium potatoes, diced
- 2 cups mixed vegetables (bell peppers, zucchini, carrots), roughly chopped
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dried herbs (thyme, rosemary, or Italian seasoning)
Instructions
- Preheat the oven to 400°F (200°C).
- Melt the butter in a small saucepan over medium heat, then add garlic, salt, pepper, and herbs. Cook for 1–2 minutes until fragrant.
- Arrange chicken breasts, diced potatoes, and mixed vegetables on a large sheet pan.
- Drizzle the garlic butter sauce over the ingredients, ensuring everything is well coated.
- Bake for 25–30 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
- Serve warm and enjoy!
Notes
For extra crispiness, finish under the broiler for 2–3 minutes. You can customize vegetables and herbs to personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 652
- Sugar: 3g
- Sodium: 700mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 58g
- Cholesterol: 70mg
