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Sheet Pan Garlic Butter Chicken and Veggies

A delicious and easy one-pan dinner featuring juicy chicken, baby potatoes, and colorful veggies, all infused with garlic and butter flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts
  • 1 pound baby potatoes, halved
  • 2 cups mixed vegetables (broccoli, bell peppers, carrots) You can use any combination of seasonal veggies.
  • 1/2 cup unsalted butter Can substitute with olive oil for a lighter option.
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a small saucepan, melt the butter over medium heat; then add minced garlic and dried thyme. Cook for about 1-2 minutes until fragrant.
  3. On a large sheet pan, arrange the chicken breasts, halved baby potatoes, and mixed vegetables.
  4. Pour the garlic butter mixture over the chicken and veggies. Season with salt and pepper.
  5. Toss everything to coat well, then spread it in an even layer.
Cooking
  1. Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the veggies are tender.
  2. Garnish with fresh parsley if desired, and serve hot.

Notes

This dish can last in the fridge for up to 4 days. You can freeze it for about 3 months. When ready to eat again, reheat in the oven or microwave.