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Garlic Butter Sheet Pan Chicken & Veggies

Garlic Butter Sheet Pan Chicken & Veggies

  • Author: Brian
  • Total Time: 40-45 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free

Description

This Garlic Butter Sheet Pan Chicken & Veggies recipe combines tender chicken breasts with colorful seasonal vegetables and a rich, flavorful plant-based garlic butter. Roasted together on one pan, it creates a simple, balanced, and satisfying meal that is perfect for weeknight dinners or casual gatherings. With easy preparation, customizable ingredients, and vibrant flavors, this dish delivers a wholesome, nutritious dinner with minimal effort and cleanup.

Ingredients

Scale

Chicken

  • 2 boneless, skinless chicken breasts

Vegetables

  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes
  • 1 small red onion, sliced

Garlic Butter

  • 4 tablespoons plant-based butter, softened
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh lemon juice (natural)
  • 1 tablespoon fresh parsley or thyme, finely chopped
  • 1/2 teaspoon salt

Seasoning

  • 2 tablespoons olive oil (natural)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Garlic Butter: In a small bowl, combine softened plant-based butter, minced garlic, fresh lemon juice (natural), a pinch of salt, and finely chopped fresh herbs. Stir well to create a fragrant garlic butter that will infuse the chicken and vegetables with flavor.
  2. Preheat the Oven and Prepare the Pan: Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone baking mat. Arrange the chopped vegetables and chicken breasts evenly on the pan, ensuring they have space to roast properly.
  3. Coat Everything with Garlic Butter: Generously spread the prepared garlic butter over the chicken breasts. Toss the vegetables in any remaining garlic butter, then drizzle with olive oil (natural). Season everything with salt and pepper to taste, making sure all pieces are well coated for optimal flavor.
  4. Roast Until Perfectly Cooked: Place the sheet pan in the oven and roast for 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the vegetables are tender with slightly caramelized edges. Stir the vegetables halfway through roasting to promote even cooking.
  5. Garnish and Serve: Remove from oven and sprinkle additional fresh chopped herbs over the top. Add a final squeeze of fresh lemon juice (natural) if desired. Serve hot directly from the pan and enjoy the delicious combination of buttery garlic chicken and perfectly roasted vegetables.

Notes

  • Use room temperature chicken for even cooking and tenderness.
  • Cut vegetables into uniform sizes to ensure they roast evenly.
  • Do not overcrowd the pan; give food space to roast properly, avoiding steaming.
  • Add fresh herbs at the end to keep their flavor vibrant and fresh.
  • Let the chicken rest a few minutes after roasting to retain juiciness.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 6g
  • Sodium: 540mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 80mg

Keywords: Garlic Butter Chicken, Sheet Pan Dinner, Plant-Based Butter, Roasted Vegetables, Easy Weeknight Meal, Healthy Chicken Dinner

Find it online: https://puretastekitchen.com/garlic-butter-sheet-pan-chicken-veggies/