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Sheet Pan Garlic Butter Chicken and Veggies Made Easy!

Sheet Pan Garlic Butter Chicken and Veggies
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A simple and delicious one-pan meal featuring tender chicken and colorful vegetables, all roasted in a flavorful garlic butter sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets
  • 1 cup carrots, sliced
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, mix melted butter, garlic, thyme, paprika, salt, and pepper.
  3. Place chicken breasts on a sheet pan and surround with potatoes, broccoli, and carrots.
  4. Drizzle the garlic butter mixture over the chicken and vegetables.
  5. Toss the vegetables to coat them evenly.
  6. Bake for 25-30 minutes or until the chicken is cooked through and vegetables are tender.
  7. Let it rest for a few minutes before serving.

Notes

  • Feel free to substitute vegetables based on your preference.
  • For extra flavor, marinate the chicken in the garlic butter mixture for a few hours before cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodo.com/sheet-pan-garlic-butter-chicken-veggies-recipe/