Sheet Pan Garlic Butter Chicken and Veggies
An effortless weeknight meal featuring tender chicken breasts roasted with colorful mixed veggies and golden diced potatoes in a fragrant garlic butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken breasts
- 4 tablespoons garlic butter
- 4 cups mixed veggies (e.g., broccoli, bell peppers, carrots)
- 4 potatoes, diced
- Salt to taste
- Pepper to taste
- 1 teaspoon paprika (optional)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the diced potatoes and mixed veggies in a single layer on a large sheet pan.
- Drizzle the olive oil over the vegetables and season with salt, pepper, and paprika. Toss to coat.
- Nestle the chicken breasts among the veggies and spread the garlic butter over the chicken.
- Bake for 25 to 30 minutes or until the chicken is cooked through and the veggies are tender.
- Serve warm, garnished with fresh herbs if desired, and let the chicken rest a few minutes before slicing.
Notes
Cut potatoes into similar sized dice for even cooking. If veggies finish before chicken, remove them and let chicken continue to cook.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 105mg
Keywords: sheet pan chicken, garlic butter, easy dinner, weeknight meal, roasted veggies