Description
A quick and easy one-pan meal featuring tender chicken, caramelized baby potatoes, and mixed vegetables roasted in flavorful garlic butter.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (bell peppers, broccoli florets, carrots)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (parsley, thyme) for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with foil or parchment.
- In a small bowl, whisk melted butter with minced garlic, then season with salt and pepper.
- Arrange chicken breasts on the sheet pan, scatter halved potatoes and mixed vegetables around them.
- Drizzle garlic butter over chicken and vegetables, tossing to coat.
- Bake for 25–30 minutes, checking for fork-tender potatoes and chicken at 165°F (74°C).
- Let chicken rest for 5 minutes, garnish with fresh herbs, and serve warm.
Notes
If using larger potatoes, cut them smaller for even cooking. Substitute chicken thighs for darker meat and adjust cook time. For a lighter option, replace half the butter with olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American