Description
A comforting meal featuring juicy garlic butter chicken paired with caramelized baby potatoes and mixed vegetables, all cooked on a single sheet pan for minimal cleanup.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (bell peppers, broccoli florets, carrots)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (parsley, thyme) for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with foil or parchment.
- Whisk melted butter with minced garlic and season with salt and pepper.
- Arrange chicken on the sheet pan, leaving space between pieces. Scatter halved baby potatoes and mixed vegetables around the chicken.
- Drizzle garlic butter over chicken, potatoes, and vegetables; toss to coat.
- Roast for 25–30 minutes or until potatoes are fork-tender and chicken reaches 165°F (74°C).
- If vegetables cook early, remove them from the pan and continue roasting the chicken.
- Let chicken rest for 5 minutes then garnish and serve warm with vegetables and potatoes.
Notes
You can swap chicken breasts for thighs. If potatoes are larger, cut them into smaller pieces for even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American