Sheet-Pan Garlic Butter Chicken
A quick and flavorful one-pan dinner featuring tender chicken breasts, crispy potatoes, and mixed vegetables coated in garlic butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 chicken breasts
- 4 medium potatoes, diced
- 2 cups mixed vegetables (e.g., broccoli, bell peppers, carrots)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried herbs (e.g., thyme, rosemary, or Italian seasoning)
Instructions
- Preheat your oven to 400°F (200°C). Position a rack in the center.
- Melt the butter in a small saucepan over low heat. Add the minced garlic and stir for 30–60 seconds until fragrant. Remove from heat.
- Spread the diced potatoes and mixed vegetables across a large sheet pan in a single layer. Drizzle with half of the garlic butter, season with salt and pepper, and toss to coat evenly.
- Nestle the chicken breasts among the vegetables. Brush the chicken with the remaining garlic butter and season each breast with salt, pepper, and the dried herbs.
- Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the potatoes are fork-tender.
- Let the sheet pan rest for 5 minutes before serving to let juices redistribute. Serve and enjoy your one-pan meal!
Notes
For a lighter version, swap half the butter for olive oil. Use boneless skinless thighs if you prefer darker meat. Fresh herbs can be added after roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg