Go Back

Sheet Pan Garlic Butter Chicken and Veggies

A comforting and flavorful one-pan dinner featuring garlic butter chicken and a mix of vegetables, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Opt for organic or hormone-free chicken for best flavor.
  • 4 medium potatoes, diced Feel free to substitute with sweet potatoes.
  • 2 cups mixed vegetables (carrots, bell peppers, broccoli) Fresh or frozen work; fresh yields better flavor.
  • 1/2 cup unsalted butter, melted Allows for better control of seasoning.
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried herbs (thyme or rosemary)
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the melted butter, minced garlic, salt, pepper, and dried herbs.
  3. Toss the chicken breasts, diced potatoes, and mixed vegetables in the bowl, ensuring each piece is well coated.
  4. Spread everything out in a single layer on a sheet pan.
  5. Drizzle with olive oil.
Cooking
  1. Bake for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
  2. Serve hot and enjoy!

Notes

For best results, cut potatoes into even sizes for uniform cooking and rotate the pan halfway through. Let the dish rest before serving to allow juices to redistribute.