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Sheet Pan Garlic Butter Chicken and Veggies

A delicious and easy one-pan meal featuring succulent garlic butter chicken, vibrant mixed veggies, and tender baby potatoes—a perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 4 tablespoons garlic butter
  • 1 pound baby potatoes, halved
  • 2 cups mixed vegetables (like bell peppers, broccoli, and carrots)
  • Salt and pepper to taste
  • 1 teaspoon paprika (optional)
  • Fresh herbs for garnish (like parsley or thyme)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the chicken breasts and baby potatoes with melted garlic butter, salt, pepper, and paprika.
  3. Spread the chicken and potatoes on a large sheet pan.
  4. Add the mixed veggies around the chicken and potatoes.
  5. Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
  6. Garnish with fresh herbs before serving.

Notes

For extra flavor, use herbed garlic butter instead of regular. Broil for a few minutes at the end for crispy chicken. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.