Description
A simple and flavorful sheet pan dish featuring tender chicken breasts, hearty baby potatoes, and a medley of colorful vegetables, all infused with a rich garlic butter sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 2 cups mixed vegetables (bell peppers, carrots, and broccoli)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Melt unsalted butter in a small saucepan over medium heat and add minced garlic, cooking until fragrant.
- Toss together chicken, halved baby potatoes, and mixed vegetables with olive oil, salt, pepper, paprika, and thyme in a large mixing bowl.
- Line a sheet pan with parchment paper and spread the chicken and veggies in a single layer.
- Drizzle the garlic butter over the chicken and veggies.
- Bake in the preheated oven for 25-30 minutes until the chicken reaches 165°F and the veggies are tender.
- Consider broiling for a minute for extra browning before serving.
Notes
For best results, ensure even cooking by cutting potatoes and vegetables to uniform sizes. Adjust cooking time for any substituted vegetables.