Garlic and butter — a match made in culinary heaven. Pair them with tender, juicy chicken and a tray of perfectly roasted vegetables, and you have a wholesome, flavor-packed dinner that’s as satisfying as it is easy to make.

This Garlic Butter Chicken with Roasted Vegetables is a sheet-pan-style recipe, meaning you get a hearty main course and delicious sides all cooked together in one pan. The chicken is coated in a rich garlic butter sauce that seeps into the vegetables as they roast, creating layers of flavor with minimal effort.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of comfort and nutrition. The chicken is juicy and tender, coated in a rich garlic butter that seeps into every bite, while the roasted vegetables add natural sweetness, color, and a wholesome touch.

Why It’s a Must-Try Dish

This dish is a must-try because it takes classic comfort food and makes it effortlessly delicious and approachable. The combination of tender chicken, creamy garlic butter, and perfectly roasted vegetables creates a flavor harmony that appeals to everyone—from picky eaters to gourmet food lovers.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories per Serving: ~450 kcal

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 1½ lbs / 680 g)
• Salt and black pepper, to taste
• 1 teaspoon paprika (optional, for color)

For the Garlic Butter Sauce

• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried Italian herbs (or a mix of oregano, thyme, and basil)

For the Roasted Vegetables

• 2 cups broccoli florets
• 1 cup baby carrots, halved lengthwise if thick
• 1 large red bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Directions

Step-by-Step Preparation

Step 1: Prep the oven and pan

1. Preheat oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Season the chicken

1. Pat chicken dry with paper towels.
2. Season both sides with salt, pepper, and paprika.

Step 3: Make the garlic butter sauce

1. In a small bowl, mix melted butter, minced garlic, lemon juice, and Italian herbs.

Step 4: Prepare the vegetables

1. Place broccoli, carrots, bell pepper, and zucchini in a large bowl.
2. Toss with olive oil, salt, and pepper. Spread vegetables evenly on the baking sheet.

Step 5: Assemble and roast

1. Nestle chicken breasts among the vegetables on the baking sheet.
2. Brush chicken generously with garlic butter sauce (reserve some for basting later).
3. Roast for 20 minutes.

Step 6: Baste and finish cooking

1. Remove pan from oven, brush chicken with remaining garlic butter.
2. Return to oven and roast another 8–10 minutes, or until chicken reaches an internal temperature of 165°F (74°C).

Step 7: Rest and serve

1. Let chicken rest for 5 minutes before slicing.
2. Serve hot with roasted vegetables on the side.

How to Serve

• Serve chicken sliced, drizzled with pan juices, alongside the vegetables.
• Pair with mashed potatoes, garlic bread, or quinoa for a heartier meal.
• Add a fresh side salad for extra greens.

Recipe Tips and Variations

• Veggie Swap: Try asparagus, Brussels sprouts, sweet potatoes, or mushrooms.
• Protein Options: Use chicken thighs, turkey cutlets, or salmon fillets.
• Extra Flavor: Add a sprinkle of Parmesan cheese over vegetables before roasting.
• Spice Kick: Mix a pinch of red pepper flakes into the garlic butter.

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken and vegetables separately for up to 2 months.
• Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave gently.

Special Equipment Needed

• Large baking sheet
• Parchment paper (optional but recommended)
• Pastry brush (for applying garlic butter)

FAQ

Q1: Can I use frozen vegetables?
Yes, but they may release extra moisture. Roast them separately for best texture.

Q2: Can I make this dairy-free?
Yes — use vegan butter or olive oil in place of regular butter.

Q3: How do I keep the chicken from drying out?
Avoid overcooking — remove from oven as soon as the internal temp hits 165°F.

Q4: Can I prep this ahead?
Yes — season chicken and chop veggies ahead of time, then assemble and roast when ready.

Conclusion

Garlic Butter Chicken with Roasted Vegetables is the ultimate weeknight dinner: quick to prepare, full of flavor, and nourishing from start to finish. The garlicky butter sauce ties the whole dish together, infusing the chicken with richness and the vegetables with irresistible flavor. Once you make it, it’s bound to become a regular on your dinner table.