Description
A simple, one-pan meal featuring juicy chicken breasts, diced potatoes, and mixed veggies roasted together in garlic butter for big flavor and minimal cleanup.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 tablespoons garlic butter (or 4 tbsp butter + 2 cloves minced garlic)
- 4 medium potatoes, diced (Yukon gold or red potatoes)
- 2 cups mixed veggies (bell peppers, broccoli, carrots suggested)
- Salt and pepper to taste
- 1 teaspoon dried herbs (thyme or rosemary recommended)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken breasts, diced potatoes, and mixed veggies.
- Melt the garlic butter and drizzle it evenly over the chicken and vegetables.
- Season everything with salt, pepper, and dried herbs. Toss to coat well.
- Spread the mixture on a rimmed sheet pan in a single layer.
- Bake for 25–30 minutes, or until the chicken is cooked through (165°F/74°C internal temp) and the vegetables are tender with browned edges.
- Let the chicken rest for 3–5 minutes, then serve warm.
Notes
For low-carb, replace potatoes with extra cauliflower. Use drumsticks or thighs if you prefer dark meat and adjust cooking time. Add halved cherry tomatoes during the last 8–10 minutes of roasting for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American