Sheet Pan Garlic Butter Chicken and Vegetables
A comforting one-pan meal featuring juicy chicken breasts, colorful veggies, and baby potatoes in a flavorful garlic butter sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 4 chicken breasts
- 2 cups of baby potatoes, halved
- 2 cups of mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1/2 cup of unsalted butter, melted
- 4 cloves of garlic, minced
- Salt and pepper to taste
- 1 teaspoon of paprika
- 1 teaspoon of dried oregano
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together the melted butter, minced garlic, paprika, oregano, salt, and pepper.
- On a large sheet pan, place the chicken breasts, then pour half of the garlic butter mixture over them.
- Add the halved baby potatoes and your mixed vegetables to the sheet pan, drizzling the rest of the garlic butter on top.
- Give everything a good toss to ensure an even coating of the sauce.
- Bake for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Dish it up while hot, and enjoy your flavorful one-pan meal!
Notes
Substitute your favorite vegetables or adjust the spices according to your preference. For crispier chicken, broil for the last 2-3 minutes of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg