Description
A simple and cozy dish featuring juicy chicken and tender potatoes, all drizzled with a luscious garlic butter sauce.
Ingredients
Scale
- 4 chicken thighs or breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (like bell peppers, broccoli, and carrots)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix melted butter with minced garlic, salt, and pepper.
- Place chicken, potatoes, and mixed vegetables on a sheet pan.
- Drizzle the garlic butter mixture over the chicken and vegetables, coating them well.
- Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender, stirring halfway.
- Garnish with fresh parsley before serving.
Notes
Let leftovers cool to room temperature for no more than two hours. Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a 350°F oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: easy dinner, sheet pan chicken, garlic butter chicken