Ingredients
Scale
- 2 boneless skinless chicken breasts (8 oz each) or 4 smaller breasts (5-6 oz each)
- 1 tbsp olive oil (for chicken)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt (for chicken)
- 1/2 tsp black pepper (for chicken)
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tbsp lemon juice, fresh
- 1 tsp Italian seasoning
- 1 lb baby potatoes, halved
- 1.5 cups broccoli florets
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil (for vegetables)
- 1/2 tsp salt (for vegetables)
- 1/2 tsp black pepper (for vegetables)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Pat chicken dry, pound if thicker than 1 inch, and season with garlic powder, paprika, salt, and pepper.
- Melt butter and mix with garlic, lemon juice, and Italian seasoning. Set aside half for later.
- Spread potatoes on pan, drizzle with olive oil, salt, and pepper, roast 15 minutes.
- Add chicken to center. Toss broccoli and asparagus with half the garlic butter, arrange around chicken.
- Roast 20–25 minutes until chicken reaches 165°F. In last 5 minutes, drizzle remaining garlic butter over everything.
- Optional: broil 2–3 minutes for crispy edges. Let chicken rest 5 minutes before slicing and serving.
Notes
- Chicken thighs can be used for juicier results.
- Do not overcrowd pan for even roasting.
- Add parmesan before serving for extra flavor and protein.
- Store leftovers in airtight containers: chicken up to 4 days, vegetables best 2–3 days, or freeze up to 3 months.
- If chicken seems dry after reheating, drizzle with extra melted butter or olive oil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan Roasting
- Cuisine: American