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Garlic Butter Chicken and Veggies

A heartwarming sheet pan dinner featuring juicy garlic butter chicken and colorful veggies, perfect for easy weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Choose organic or free-range for better taste.
  • 4 medium potatoes, diced Yukon Gold or red potatoes work best.
  • 2 cups mixed vegetables (carrots, bell peppers, broccoli) Feel free to swap in your favorite seasonal veggies.
Flavoring Ingredients
  • 1/2 cup unsalted butter, melted For a dairy-free option, use a plant-based butter.
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried herbs (thyme or rosemary) Fresh herbs may also be used.
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the melted butter, minced garlic, salt, pepper, and dried herbs until well combined.
  3. Add the chicken breasts, diced potatoes, and mixed vegetables, tossing everything to ensure each piece is generously coated in the flavorful mixture.
  4. Spread the coated chicken and vegetables on a sheet pan in a single layer.
  5. Lightly drizzle olive oil over the contents of the pan.
Cooking
  1. Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are fork-tender.
  2. Remove from the oven and serve hot.

Notes

You can prepare the chicken and veggies in the butter mixture a few hours in advance and store them in the fridge until you’re ready to bake. Leftovers can be kept in the fridge for up to 3 days.