Description
A quick and forgiving one-pan meal featuring tender chicken and roasted vegetables in a rich garlic butter sauce, perfect for busy families.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (such as bell peppers, carrots, and broccoli)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix melted butter, garlic, thyme, oregano, salt, and pepper.
- Place chicken and potatoes on a large sheet pan and drizzle half of the garlic butter sauce over them.
- Toss mixed vegetables in the remaining sauce and add to the sheet pan.
- Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender.
- Garnish with fresh parsley, if desired, and serve.
Notes
For best results, let the chicken sit at room temperature for 20 minutes before cooking. Adjust vegetable sizes for even cooking and consider using fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American