Sheet Pan Garlic Butter Chicken and Veggies
A delicious, fuss-free meal featuring juicy chicken with caramelized baby potatoes and vibrant mixed vegetables, all roasted in garlic butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (bell peppers, broccoli, 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). Line a large sheet pan with foil or parchment for easy cleanup.
- In a small bowl, whisk the melted butter with the minced garlic and season generously with salt and pepper.
- Arrange the chicken breasts on the sheet pan and scatter the halved potatoes and mixed vegetables around them in a single layer.
- Drizzle the garlic butter evenly over the chicken and vegetables. Toss the vegetables gently.
- Bake for 25–30 minutes, or until the chicken’s internal temperature reads 165°F (74°C) and the potatoes are tender.
- Remove from the oven, let the chicken rest for 5 minutes, then sprinkle with fresh herbs and serve warm.
Notes
Swap chicken breasts for boneless skinless thighs if you prefer darker meat. For a lighter version, use olive oil instead of butter.