Sheet Pan Garlic Butter Chicken and Veggies

Sheet Pan Garlic Butter Chicken and Veggies

A simple and tasty dinner you can make in one pan with flavorful garlic butter chicken and fresh vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main ingredients

4 pieces chicken breasts Bone-in or skin-on options can be used.
1 pound baby potatoes, halved Cut into smaller pieces for quicker cooking.
2 cups mixed vegetables (like bell peppers, carrots, and broccoli) Substitutes can be made based on preference.
1/2 cup unsalted butter Can be reduced or replaced with olive oil.
4 cloves garlic, minced Adds rich flavor to the dish.
Salt and pepper to taste Season according to preference.
1 teaspoon dried herbs (such as thyme or rosemary) Herb options can be varied.

Method

Preparation

Preheat your oven to 400°F (200°C).
In a small saucepan, melt the butter over low heat and stir in the minced garlic and dried herbs.
On a large sheet pan, arrange the chicken breasts, halved potatoes, and mixed vegetables.
Drizzle with the garlic butter and season with salt and pepper.
Toss everything to coat evenly.

Cooking

Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
Serve warm and enjoy your easy one-pan dinner!

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven or skillet for best results. Freezing is possible but may affect vegetable texture. Optional toppings include lemon juice, chopped parsley, or grated Parmesan.