Sheet Pan Garlic Butter Chicken and Veggies
A convenient and flavorful sheet pan meal combining garlic butter chicken and roasted vegetables, perfect for easy preparation and cleanup.
- 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 boneless, skinless chicken breasts
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 4 potatoes, diced
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Mix melted butter, minced garlic, salt, pepper, and paprika in a bowl.
- Place chicken breasts on a sheet pan and pour half of the garlic butter mixture over them.
- Toss diced potatoes and mixed vegetables with the remaining garlic butter mixture in the same bowl.
- Spread the potatoes and veggies around the chicken on the sheet pan.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from oven and garnish with fresh parsley if desired. Serve and enjoy!
Notes
Feel free to customize the vegetables based on seasonal availability. Marinate the chicken for deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg