There’s something so comforting about a simple, well-balanced meal that comes together effortlessly. This One-Pan Garlic Butter Chicken & Veggies is exactly that—a flavorful, juicy chicken dish paired with vibrant, roasted vegetables, all coated in a rich garlic butter sauce.
The best part? It’s all cooked on one pan, making cleanup a breeze!
Whether you’re meal-prepping for the week or making a quick family dinner, this recipe delivers maximum flavor with minimal effort. The chicken stays tender and juicy, while the vegetables develop that irresistible roasted caramelization. A touch of honey and lemon in the garlic butter sauce ties everything together beautifully, making this a meal you’ll want to cook again and again.
One-Pan Chicken & Veggies (Sheet Pan)
Equipment
- Large sheet pan
- Parchment paper or aluminum foil (for easy cleanup)
- Mixing bowls (small and medium)
- Whisk or spoon (for mixing seasonings)
- Knife & cutting board
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 1 lb baby potatoes halved
- 1 cup cherry tomatoes
- 1 medium zucchini sliced
- 1 medium bell pepper sliced (any color)
- 1 small red onion sliced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp red pepper flakes optional, for heat
- 1 tbsp lemon juice for freshness
Instructions
Step 1: Preheat & Prepare the Sheet Pan
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
Step 2: Season the Chicken
- In a small bowl, mix together the salt, black pepper, paprika, oregano, cumin, garlic powder, onion powder, and red pepper flakes.
- Drizzle 1 tbsp olive oil over the chicken breasts and rub in the seasoning mixture evenly on both sides.
Step 3: Prepare the Vegetables
- In a medium bowl, toss the baby potatoes with ½ tbsp olive oil and a pinch of salt and black pepper.
- Spread them onto one side of the sheet pan and bake for 10 minutes (since they take longer to cook than the other veggies).
Step 4: Add Remaining Ingredients
- In the same bowl, toss the zucchini, bell pepper, cherry tomatoes, and red onion with the remaining ½ tbsp olive oil and a pinch of salt and black pepper.
- Remove the sheet pan from the oven, push the potatoes to one side, and add the seasoned vegetables.
- Place the seasoned chicken breasts in the center of the sheet pan.
Step 5: Bake Everything Together
- Return the sheet pan to the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- If you prefer a slightly crispy finish, broil for the last 2 minutes of cooking.
Step 6: Serve & Enjoy
- Drizzle fresh lemon juice over the chicken and veggies before serving for a bright, fresh flavor. Garnish with extra fresh herbs if desired. Serve hot and enjoy!
Why You Should Try This Recipe
- Simple Yet Flavorful – The blend of seasonings gives the chicken a bold, herby, slightly smoky taste, while the roasted veggies become naturally sweet and caramelized. The touch of lemon at the end adds a fresh, light finish.
- One-Pan = Less Cleanup – This recipe is designed to be as easy as possible—everything roasts on a single pan, so there’s no need to juggle multiple pots and pans. Just prep, bake, and enjoy!
- Nutritious & Balanced – With lean protein, healthy fats, and fiber-rich veggies, this meal keeps you feeling full and satisfied without weighing you down. It’s also easily customizable—swap in your favorite veggies or use a different seasoning blend to switch things up.
This One-Pan Chicken & Veggies recipe is the perfect combination of easy, healthy, and delicious. It’s great for meal prep, busy weeknights, or whenever you need a simple meal that doesn’t skimp on flavor. Give it a try, and it just might become a staple in your weekly rotation! 🍽️
