Description
A simple and flavorful one-pan dish featuring tender chicken breasts and vibrant roasted vegetables, perfect for family dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups mixed vegetables (bell peppers, carrots, zucchini)
- 1 pound baby potatoes, halved
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Melt the butter in a small saucepan and stir in the minced garlic, rosemary, thyme, salt, and pepper.
- Arrange the chicken breasts in the center of a large sheet pan.
- Surround the chicken with the halved baby potatoes and mixed vegetables.
- Drizzle the garlic butter mixture over everything, making sure to coat evenly.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your one-pan dinner!
Notes
Use parchment paper on the sheet pan for easier cleanup. For enhanced flavor, let the butter garlic mixture soak into the chicken for a few minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, sheet pan meal, garlic butter, easy dinner, roasted vegetables