Description
An easy, all-in-one dinner with chicken, potatoes, and vegetables roasted in garlic butter.
Ingredients
Scale
- ½ cup salted butter
- 4 cloves garlic minced
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 pound boneless skinless chicken breasts (about 2 medium sized)
- 1 pound baby potatoes chopped into 1-inch chunks
- 1 head of broccoli separated into florets
- ½ pound asparagus, woody ends trimmed
- few sprigs of rosemary
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Melt butter in a saucepan over medium-low heat, stirring continuously until it browns. Transfer to a bowl.
- Mix garlic, parsley, salt, and black pepper into the cooled brown butter.
- Place chicken and potatoes on the sheet pan and glaze with brown butter mixture.
- Bake at 400°F for 15 minutes. Remove, mix potatoes, and turn chicken.
- Add broccoli, asparagus, and rosemary to the pan. Glaze with more brown butter.
- Bake another 10-15 minutes until vegetables are tender and chicken reaches 165°F.
- Broil for 2-3 minutes for extra crispiness (optional).
Notes
- Pound chicken breasts to even thickness for even cooking.
- Use fresh rosemary for best flavor.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Sheet Pan Garlic Butter Chicken, Chicken recipes, Dinner Ideas, Healthy Dinner Ideas, Chicken Meals, Quick Dinner Ideas