Sheet Pan Garlic Butter Chicken & Veggies

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Chicken breast is leaner, while bone-in thighs are often less expensive.

baby potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes offer more nutrients, while russet potatoes are usually cheaper.

broccoli florets

🥗Healthier: asparagus

💰Cheaper: frozen broccoli

Asparagus is a nutritious alternative, while frozen broccoli is often less expensive.

Preheat the oven and line a sheet pan with parchment paper.

Pat the chicken breasts dry and fillet them.

Drizzle olive oil over the chicken and season with garlic powder, smoked paprika, kosher salt, and black pepper on both sides.

Set the seasoned chicken aside.

Drizzle olive oil over the baby potatoes and season with kosher salt and black pepper.

Roast the potatoes in the oven for 15 minutes.

In a measuring cup, mix melted KY Gold garlic and herbed butter, minced garlic, lemon juice, and organic Italian seasoning.

After 15 minutes, take the potatoes out and add the chicken and pre-washed broccoli and asparagus to the sheet pan.

Pour the butter mixture over the vegetables and chicken, reserving a little for later if desired.

Return the sheet pan to the oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165-175°F.

Let the dish cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens