Description
Indulge in the delightful flavors of Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts. This one-pan wonder combines juicy chicken breasts, crispy baby potatoes, and tender Brussels sprouts, all infused with a rich garlic butter sauce. Perfect for a cozy family dinner or an easy weeknight meal, this dish is not only delicious but also visually stunning and effortless to prepare. Gather your loved ones around the table and savor this comforting, aromatic feast together!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pat dry the chicken breasts; season with salt and pepper.
- In a bowl, melt butter and mix in garlic, thyme, and rosemary.
- Toss the Brussels sprouts and potatoes with olive oil, salt, and pepper.
- Spread veggies on one side of a sheet pan; place seasoned chicken next to them.
- Drizzle everything generously with the garlic butter sauce.
- Roast for 25-30 minutes until golden brown and cooked through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 370
- Sugar: 1g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 100mg