Sheet Pan Garlic Butter Chicken and Veggies
A comforting and simple weeknight meal featuring juicy chicken breasts roasted with garlic butter, potatoes, and mixed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken breasts, boneless and skinless
- 4 tablespoons garlic butter
- 4 cups mixed veggies (broccoli, bell peppers, carrots)
- 4 potatoes, diced
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables by arranging the diced potatoes and mixed veggies on a large sheet pan.
- Season the vegetables with olive oil, salt, pepper, and paprika, then toss to coat.
- Add the chicken breasts among the vegetables.
- Top the chicken with garlic butter.
- Bake for 25 to 30 minutes until chicken is cooked through and vegetables are tender.
- Rest the chicken for a few minutes before serving.
Notes
Ensure potatoes are cut into uniform pieces for even cooking. Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg