Description
A one-pan meal featuring tender chicken breasts and flavorful vegetables roasted in a rich garlic butter sauce. Perfect for busy weeknights!
Ingredients
Scale
- 4 chicken breasts
- 2 cups baby potatoes, halved
- 2 cups mixed vegetables (e.g., carrots, bell peppers, broccoli)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- In a small saucepan, melt the butter over medium heat, stirring in the minced garlic, thyme, rosemary, salt, and pepper until well combined.
- On a large sheet pan, arrange the chicken breasts and distribute the halved potatoes and mixed vegetables around them.
- Drizzle the garlic butter mixture generously over the chicken breasts and vegetables.
- Toss everything on the pan to ensure each piece is well-coated with the buttery sauce and seasonings.
- Spread the ingredients into a single layer on the sheet pan to ensure even cooking.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your easy one-pan dinner!
Notes
Customize with your favorite vegetables or herbs; serve with a side salad or warm crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg