Sheet Pan Garlic Butter Chicken and Veggies
A one-pan meal of chicken, baby potatoes, and mixed vegetables roasted in a buttery garlic infusion for a delightful weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
- 4 chicken breasts
- 4 tablespoons garlic butter
- 1 pound baby potatoes, halved
- 2 cups mixed veggies (e.g., bell peppers, zucchini, carrots)
- Salt and pepper to taste
- Optional herbs (e.g., thyme, rosemary) for added flavor
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken breasts, halved baby potatoes, and your choice of mixed veggies.
- Drizzle everything with the garlic butter and season with salt, pepper, and any optional herbs.
- Toss all ingredients together until evenly coated in garlic butter.
- Spread the mixture out onto a sheet pan in a single, even layer.
- Bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the veggies are tender.
- Serve warm and enjoy your meal!
Notes
For best flavor, marinate chicken in garlic butter and herbs for 30 minutes before cooking. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months.