Description
A simple and delicious one-pan meal with garlic butter chicken and roasted vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 4 tbsp butter, melted
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix melted butter, minced garlic, thyme, rosemary, salt, and pepper.
- Toss chicken and vegetables in the garlic butter mixture.
- Arrange chicken and vegetables on a sheet pan.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve hot.
Notes
- Use fresh herbs if available.
- Adjust seasoning to taste.
- Ensure chicken reaches an internal temperature of 165°F (74°C).
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: sheet pan, garlic butter chicken, roasted vegetables, easy dinner