Description
An easy and delicious one-pan meal featuring juicy chicken, tender potatoes, and colorful veggies, all coated in a rich garlic butter sauce.
Ingredients
Scale
- 4 chicken breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (like bell peppers, broccoli, and carrots)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Combine melted butter, minced garlic, oregano, thyme, salt, and pepper in a small bowl.
- Place chicken breasts on a sheet pan and surround them with potatoes and mixed vegetables.
- Drizzle the garlic butter mixture over the chicken and veggies, making sure they are well coated.
- Roast in the preheated oven for about 25-30 minutes, until the chicken is cooked through and the veggies are tender.
- Garnish with fresh parsley if desired and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, garlic butter, sheet pan meal, easy dinner, one-pan recipes