I’ve made this sheet pan garlic butter chicken and veggies on more weeknights than I can count. It’s one of those meals that feels deliberate but comes together in under an hour — perfect when you want something comforting without fuss. The garlic-butter glaze keeps the chicken juicy while the potatoes and mixed vegetables roast to caramelized perfection. If you like quick dinners that still impress, this one will be on repeat; it even pairs well with simple sides like a light salad or something indulgent like banana cottage cheese pancakes for a brunch-style twist.
Why you’ll love this dish
This recipe wins for speed and simplicity. Everything cooks on a single sheet pan, which means minimal cleanup and maximum flavor as the chicken juices mingle with the vegetables. It’s budget-friendly (basic pantry items and a few fresh staples), family-approved (mild garlic-butter is kid-friendly), and highly adaptable — swap the veggies or herbs and you’ve got a new meal. It’s ideal for busy weeknights, casual dinner guests, or meal-prep lunches.
“Easy to pull together, but tastes like you spent an hour in the kitchen.” — a fan-favorite weeknight pick
The cooking process explained
Before you dive in, here’s the quick play-by-play so you know what to expect: preheat the oven, whisk melted butter and garlic, arrange chicken and halved baby potatoes with mixed vegetables on a lined sheet pan, drizzle and toss everything in the garlic butter, then roast until the potatoes are fork-tender and the chicken reaches 165°F (74°C). If some vegetables finish early, remove them so the chicken can finish cooking. Rest the chicken briefly, garnish, and serve.
What you’ll need
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved (small Yukon golds or red potatoes work well)
- 2 cups mixed vegetables (bell peppers, broccoli florets, carrots) — use fresh for best texture; frozen can work but may be softer
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced (or 1½ teaspoons garlic powder in a pinch)
- Salt and pepper to taste
- Fresh herbs (parsley, thyme) for garnish
Notes: You can swap chicken breasts for thighs (see Variations). If potatoes are larger, cut into smaller bite-sized pieces so they roast evenly.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with foil or parchment for easy cleanup.
- In a small bowl, whisk the melted butter with the minced garlic. Season with salt and pepper to taste.
- Arrange the chicken breasts on the prepared sheet pan, leaving space between them. Scatter the halved baby potatoes and the mixed vegetables around and between the chicken pieces.
- Drizzle the garlic butter evenly over the chicken, potatoes, and vegetables. Use a spatula or tongs to toss the potatoes and veg so they’re evenly coated in the butter.
- Roast for 25–30 minutes. Check that the potatoes are fork-tender and that the chicken’s internal temperature reads 165°F (74°C) with an instant-read thermometer.
- If the vegetables become done before the chicken, remove them from the pan with tongs and set aside so they don’t overcook, then continue roasting the chicken.
- Remove the sheet pan from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute.
- Garnish with chopped fresh parsley or thyme, slice the chicken if desired, and serve warm with the roasted vegetables and potatoes on the side.
Best ways to enjoy it
This meal is versatile on the plate. Serve the sliced chicken over the roasted vegetables and potatoes, or slice the chicken thin and serve alongside a grain like quinoa or rice for extra heft. For a brighter finish, squeeze lemon over the top or add a dollop of tangy yogurt. If you’re hosting a casual spread, put the pan in the center and let guests serve themselves; it also pairs surprisingly well with creamy dips — try it with a side of buffalo chicken dip with cottage cheese for game-day flair.
Storage and reheating tips
- Fridge: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through to keep the vegetables from getting soggy. For quicker service, reheat single portions in the microwave but add a splash of water and cover to preserve moisture.
- Food safety: Always refrigerate within two hours of cooking and reheat to at least 165°F (74°C) before eating.
Pro chef tips
- Even thickness: Pound thicker parts of the chicken breasts lightly so they cook evenly.
- Dry before seasoning: Pat chicken dry with paper towels before applying the garlic butter so you get better browning.
- Space matters: Don’t overcrowd the pan — space allows air to circulate and helps items roast instead of steam.
- Boost crispness: If you want extra color, broil for the last 1–2 minutes while watching carefully.
- Test for doneness: Use an instant-read thermometer for accuracy — 165°F (74°C) in the thickest part of the breast is safe and reliable.
- Make-ahead shortcut: Mix the garlic butter ahead and refrigerate; gently reheat before drizzling.
Creative twists
- Lemon & herb: Add lemon zest and extra thyme to the butter for a brighter flavor.
- Spicy glaze: Stir 1–2 teaspoons smoked paprika or cayenne into the butter for a kick.
- Parmesan crust: Sprinkle grated Parmesan over the potatoes in the last 5 minutes and broil briefly for a cheesy crust.
- Swap the protein: Use boneless thighs (longer cooking) or firm tofu for a vegetarian option — press tofu first and roast similarly.
- Mediterranean: Swap vegetables for cherry tomatoes, zucchini, and red onion; finish with olives and feta.
Common questions
Q: Can I use frozen mixed vegetables?
A: Yes, but frozen veg releases more water and may steam instead of roast. Add frozen veg later in the cooking process and pat them dry first if possible.
Q: How long does prep and cook time take?
A: Prep is about 10–15 minutes (depending on chopping). Roast time is roughly 25–30 minutes. Total time: about 35–45 minutes.
Q: Can I make this ahead for meal prep?
A: Absolutely. Roast everything, cool, then portion into airtight containers. Reheat in the oven for best texture, or microwave for convenience.
Q: What if my potatoes aren’t tender when chicken is done?
A: Cut potatoes smaller before roasting or par-cook them (boil for 5–7 minutes) before adding to the sheet pan. Alternatively, cover the pan loosely with foil for part of the cooking time to speed tenderness.
Q: Is this recipe kid-friendly?
A: Yes — keep the seasoning mild. Hold back spicy additions or serve hot sauce on the side for adults.
Q: Can I double the recipe on two pans?
A: Yes. Arrange items on two sheet pans rather than overcrowding one. Rotate pans halfway through cooking for even roasting.
Conclusion
If you want more ideas or another take on this sheet-pan favorite, check out the recipe inspiration at Sheet Pan Garlic Butter Chicken Meal – The Country Cook.
Print
Sheet Pan Garlic Butter Chicken and Veggies
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A comforting meal featuring juicy garlic butter chicken paired with caramelized baby potatoes and mixed vegetables, all cooked on a single sheet pan for minimal cleanup.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (bell peppers, broccoli florets, carrots)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (parsley, thyme) for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with foil or parchment.
- Whisk melted butter with minced garlic and season with salt and pepper.
- Arrange chicken on the sheet pan, leaving space between pieces. Scatter halved baby potatoes and mixed vegetables around the chicken.
- Drizzle garlic butter over chicken, potatoes, and vegetables; toss to coat.
- Roast for 25–30 minutes or until potatoes are fork-tender and chicken reaches 165°F (74°C).
- If vegetables cook early, remove them from the pan and continue roasting the chicken.
- Let chicken rest for 5 minutes then garnish and serve warm with vegetables and potatoes.
Notes
You can swap chicken breasts for thighs. If potatoes are larger, cut them into smaller pieces for even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American