Description
A quick and easy one-pan meal featuring juicy chicken breasts and tender vegetables in a flavorful garlic butter sauce.
Ingredients
Scale
- 4 chicken breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the melted butter with minced garlic, oregano, thyme, salt, and pepper.
- Prepare a sheet pan by placing the chicken breasts, halved baby potatoes, and mixed vegetables.
- Drizzle the garlic butter mixture over the chicken and veggies, ensuring even coating.
- Roast in the oven for about 25-30 minutes until the chicken is cooked through and veggies are tender.
- Garnish with fresh parsley if desired and serve warm.
Notes
Choose vegetables that have similar cooking times and adjust spices to your taste. Leftovers can be stored in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg