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Sheet Pan Garlic Butter Chicken and Veggies

A quick and delicious one-pan meal featuring tender chicken, roasted veggies, and a luscious garlic butter drizzle, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Juicy and tender
  • 1 cup baby potatoes, halved For a hearty base
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots) Use any combination you prefer
Garlic Butter Mixture
  • 1/2 cup unsalted butter Melted for drizzling
  • 4 cloves garlic, minced Adds flavor and aroma
  • 1 teaspoon Italian seasoning For added herbal notes
  • to taste Salt and pepper To season the dish
  • Fresh parsley for garnish Optional, for presentation

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a small saucepan, melt the butter over medium heat.
  3. Add the minced garlic and Italian seasoning, cooking for 1-2 minutes until fragrant.
Cooking
  1. On a large sheet pan, place the chicken breasts and surround them with the halved potatoes and mixed vegetables.
  2. Pour the garlic butter mixture over the chicken and veggies, ensuring everything is well coated.
  3. Season with salt and pepper to taste.
  4. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
  5. Garnish with fresh parsley before serving.

Notes

For an extra crunch, broil the dish for the last few minutes of cooking. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. You can swap chicken with tofu or chickpeas for a vegan version.