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Sheet Pan Garlic Butter Chicken and Veggies

A one-pan meal featuring succulent chicken, tender potatoes, and colorful vegetables, perfect for busy weeknights.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 pound baby potatoes, halved
  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, broccoli)
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, mix the melted butter, minced garlic, thyme, paprika, salt, and pepper.
  3. On a large sheet pan, arrange the chicken breasts in the center and surround them with halved potatoes and mixed vegetables.
  4. Drizzle the garlic butter mixture over the chicken and vegetables, tossing them gently to coat.
  5. Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
  6. Garnish with fresh parsley before serving.

Notes

For even cooking, cut the vegetables and potatoes into similar sizes. Marinate chicken for additional flavor if desired.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Paleo

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 90mg

Keywords: chicken, sheet pan, one pan meal, garlic butter, family dinner