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A complete one-pan garlic butter chicken dinner with vegetables, roasted to perfection.

Classic One-Pan Garlic Butter Chicken Dinner

This classic one-pan garlic butter chicken dinner is an easy and delicious way to get a full meal on the table with minimal cleanup. Tender chicken and roasted vegetables are tossed in a flavorful garlic butter sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5-2 pounds boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 1 pound baby potatoes halved or quartered
  • 1 head broccoli cut into bite-sized florets
  • 1 bunch asparagus tough ends trimmed (optional)
Garlic Butter Sauce
  • 1/2 cup unsalted butter (1 stick) melted
  • 4-6 cloves garlic minced
  • 1 teaspoon Italian seasoning (or mix of dried oregano, thyme, and rosemary)
Garnish & Seasoning
  • 2 tablespoons fresh parsley chopped (for garnish, optional)
  • 1/2 lemon lemon for fresh juice (optional)
  • Salt and freshly ground black pepper to taste

Equipment

  • Oven
  • Large, rimmed baking sheet
  • Small microwave-safe bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Melt the butter in a microwave-safe bowl, then stir in the minced garlic, dried herbs, salt, and pepper until combined.
Combine & Bake
  1. Place the chicken, potatoes, broccoli, and asparagus on the prepared baking sheet, then pour the garlic butter mixture over everything.
  2. Toss all ingredients until well coated and spread them into a single layer on the pan.
  3. Roast for 25-30 minutes, stirring halfway through, until the chicken is cooked and vegetables are tender-crisp.
Serve
  1. Remove from oven, squeeze fresh lemon juice over the top if desired, and garnish with chopped parsley. Serve hot directly from the pan.

Notes

For extra flavor, marinate the chicken in the garlic butter mixture for 30 minutes before baking. Ensure the pan is not overcrowded for best roasting results; use two baking sheets if necessary to ensure even cooking and browning of the chicken and vegetables.