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Sheet Pan Garlic Butter Chicken and Veggies

This mouth-watering dish combines succulent chicken breasts with perfectly roasted veggies, all enveloped in a garlic butter sauce, making it a perfect quick and family-friendly meal that requires minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Skinless and boneless preferred
  • 1 cup baby potatoes, halved You can substitute with other small potatoes
  • 2 cups mixed vegetables (bell peppers, broccoli, and carrots) Feel free to mix in any veggies you like
  • 1/2 cup unsalted butter Can substitute with ghee or a plant-based alternative
  • 4 cloves garlic, minced Fresh garlic is best for flavor
  • 1 teaspoon Italian seasoning Give a nice herby flavor
  • to taste salt and pepper Adjust to personal preference
  • to taste fresh parsley for garnish Adds freshness to the dish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a small saucepan, melt the butter over medium heat.
  3. Add the minced garlic and Italian seasoning, cooking for 1-2 minutes until fragrant.
Assembly and Baking
  1. On a large sheet pan, place the chicken breasts and surround them with the halved potatoes and mixed vegetables.
  2. Pour the garlic butter mixture over everything, ensuring it’s well coated.
  3. Season with salt and pepper.
  4. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
Serving
  1. Garnish with fresh parsley before serving.

Notes

Got leftovers? Store in the fridge for up to 3-4 days in an airtight container. You can also freeze portions for up to 2 months. Simply thaw overnight and reheat in the oven or microwave. For plant-based options, try chickpeas instead of chicken and a plant-based butter.