Description
A simple yet satisfying feast that combines tender chicken breasts with vibrant vegetables, all roasted in a rich garlic butter for a delicious one-pan meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby or fingerling potatoes
- 1 cup assorted vegetables (bell peppers, zucchini, broccoli)
- 1/2 cup butter, melted
- 4 cloves fresh garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the garlic butter: Combine melted butter with minced garlic, chopped herbs, salt, and pepper in a mixing bowl.
- Prepare the pan: Spread diced chicken and chopped vegetables on a sheet pan.
- Drizzle the garlic butter mixture over the chicken and veggies.
- Toss everything together until evenly coated.
- Arrange the potatoes around the chicken and veggies.
- Bake for 25–30 minutes until chicken is cooked and vegetables are tender.
- Serve hot from the pan or plated individually.
Notes
Customize with seasonal veggies or different chicken cuts. For added flavor, marinate chicken in the garlic butter mixture ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
Keywords: chicken, vegetables, garlic butter, sheet pan dinner, easy recipes