Description
A one-pan dinner featuring juicy chicken breasts, roasted baby potatoes, and a colorful mix of vegetables all coated in fragrant garlic butter.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½–2 lbs total)
- 4 tablespoons garlic butter, melted
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (bell peppers, broccoli florets, carrots, or zucchini)
- Salt and freshly ground black pepper, to taste
- Fresh herbs for garnish (parsley or thyme)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment or foil for easier cleanup.
- In a large bowl, combine the chicken breasts, halved baby potatoes, and mixed vegetables.
- Melt the garlic butter and pour it over the chicken and veggies. Toss everything well to coat.
- Season generously with salt and black pepper.
- Spread the mixture out on the sheet pan in a single layer.
- Bake in the preheated oven for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Let rest for 3–5 minutes before garnishing with fresh herbs and serving.
Notes
Use an instant-read thermometer to check chicken doneness. Tent loosely with foil to keep warm while plating.