This Sheet Pan Garlic Herb Chicken and Vegetables is a wholesome, one-pan dinner that’s as simple as it is satisfying.
Packed with lean protein from tender chicken breasts and fiber-rich veggies like potatoes and green beans, it’s low in saturated fat yet full of flavor.
Quick to prepare and easy to customize, it’s perfect for weeknight meals or effortless meal prep.
Sheet Pan Chicken and Vegetables
Equipment
- 1 large baking sheet
- Parchment paper (enough to line sheet)
- 1 small mixing bowl
- Measuring Cups and Spoons
- Knife and cutting board
- Oven
Ingredients
For the Garlic Herb Butter:
- ¼ cup chicken broth or bone broth
- ¼ cup unsalted butter melted
- 4 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- ½ tablespoon fresh thyme chopped
- Salt and black pepper to taste
For the Sheet Pan:
- 4 boneless skinless chicken breasts
- 20 oz baby red potatoes halved or quartered
- 1 pound fresh green beans trimmed and halved (optional)
- Avocado oil or olive oil spray
- Salt and black pepper to taste
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 425°F (220°C). While the oven warms, line a large baking sheet with parchment paper. This prevents sticking, helps with easy cleanup, and ensures even roasting. Set the sheet aside, ready for arranging your ingredients.
- Make Garlic Herb Butter: In a small mixing bowl, combine ¼ cup melted unsalted butter with ¼ cup chicken or bone broth. Stir in 4 minced garlic cloves, 1 tablespoon chopped fresh parsley, and ½ tablespoon chopped fresh thyme. Season with salt and freshly cracked black pepper to taste. Mix thoroughly until the butter and herbs form a fragrant, well-blended sauce. This will infuse the chicken and vegetables with rich, aromatic flavor.
- Prepare Chicken Breasts: Pat 4 boneless, skinless chicken breasts dry with a paper towel. This helps the herb butter stick and promotes even browning. Arrange the chicken breasts in the center of the prepared baking sheet, leaving space around each piece for the vegetables.
- Prepare and Arrange Potatoes: Take 20 ounces of baby red potatoes and cut them into halves or quarters depending on size. Place the potatoes around the chicken on the sheet pan, ensuring they are evenly spaced. Drizzle lightly with avocado oil or spray with cooking oil, then season generously with salt and pepper. This will help the potatoes roast beautifully and absorb the flavors of the garlic herb butter.
- Coat Chicken and Potatoes: Drizzle half of the prepared garlic herb butter evenly over the chicken breasts and potatoes. Use a spoon or basting brush to ensure the sauce is distributed over the top and sides of the chicken, as well as coating the potatoes. This step locks in moisture and flavor during roasting.
- Initial Bake: Place the sheet pan in the preheated oven and bake for 15 minutes. This initial high-heat roasting allows the chicken to start cooking through while giving the potatoes a chance to soften. The aroma of garlic and herbs should start filling your kitchen at this point.
- Prepare Green Beans: While the chicken and potatoes are baking, trim the ends of 1 pound of fresh green beans and cut them in half. This ensures even cooking and makes them easier to eat. Set aside until the chicken and potatoes are ready for the next step.
- Add Green Beans and Toss: After 15 minutes, remove the sheet pan from the oven carefully. Add the green beans to the pan, tucking them among the potatoes. Drizzle the remaining garlic herb butter over the green beans and toss everything gently with a spatula or tongs to coat evenly. This step ensures the vegetables absorb the buttery herb flavor and roast evenly.
- Continue Roasting: Return the sheet pan to the oven and continue baking for an additional 10–12 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer. The potatoes should be tender when pierced with a fork, and the green beans should be crisp-tender.
- Optional Broil for Golden Finish: For a perfectly golden-brown finish, switch the oven to broil mode during the last 2–3 minutes of cooking. Keep a close eye on the sheet pan to prevent burning. The broiler will caramelize the garlic herb butter on the chicken and vegetables, giving them an irresistible color and slightly crisp edges.
- Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for 5 minutes. Resting allows the juices to redistribute, keeping the chicken moist and flavorful. Serve the chicken alongside roasted potatoes and green beans, spooning any remaining garlic herb butter from the pan over the top for extra flavor.
Notes
- Always pat the chicken dry before baking to ensure it browns evenly and the garlic herb butter adheres properly.
- Cut potatoes into uniform sizes to guarantee even roasting with the chicken.
- Feel free to swap green beans for other vegetables like asparagus, bell peppers, or broccoli depending on seasonality or preference.
- The garlic herb butter can be made ahead of time and stored in the fridge for up to 3 days for convenience.
- Use a meat thermometer to check that the chicken reaches 165°F (74°C) to avoid overcooking while keeping it juicy.
Chef’s Secrets: Mastering One-Pan Meals
Creating a perfectly roasted sheet pan meal is all about timing, layering, and flavor distribution.
Start by preparing the garlic herb butter, which acts as both a marinade and roasting glaze.
Drizzle generously over the chicken and vegetables to ensure each bite is flavorful.
Use parchment paper to prevent sticking and simplify cleanup, and don’t overcrowd the pan—air circulation is key for even roasting.
For the golden finish, finishing under the broiler briefly caramelizes the edges, adding texture without extra fat.
Serving Suggestions: Delicious Pairing Ideas
This sheet pan meal is versatile enough to serve on its own for a healthy, balanced dinner, or pair it with a light side salad, quinoa, or whole-grain rice for a more filling option.
For added brightness, squeeze a little fresh lemon over the chicken just before serving.
A dollop of Greek yogurt mixed with herbs also makes an excellent dipping sauce that complements the roasted flavors without overpowering them.
Storage Tips: Keep Meals Fresh Longer
Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
To reheat, use a 350°F (175°C) oven for 10–15 minutes to maintain the crispness of the vegetables and the chicken’s moisture.
Avoid microwaving if possible, as it can make the potatoes soggy.
The garlic herb butter can be stored separately in the fridge and reheated gently to drizzle over reheated chicken and vegetables for extra flavor.
Frequently Asked Questions
1. Can I use bone-in chicken instead?
Yes, but bone-in chicken will require additional cooking time. Bake at 425°F for about 20 minutes before adding the vegetables, then continue roasting until the chicken reaches an internal temperature of 165°F (74°C).
2. What other vegetables work well in this recipe?
Vegetables such as asparagus, bell peppers, carrots, or broccoli make excellent substitutes. Just adjust the cut sizes to ensure even roasting with the chicken.
3. Can this recipe be made ahead of time?
Absolutely! You can prepare the garlic herb butter and chop vegetables a day in advance. Keep them refrigerated until ready to assemble and bake.
4. How can I make the chicken extra juicy?
Pat the chicken dry before baking and coat it evenly with the garlic herb butter. Avoid overcooking and let the chicken rest for 5 minutes after removing it from the oven to lock in juices.
5. Is this recipe keto or low-carb friendly?
Yes, you can make it low-carb by substituting potatoes with cauliflower florets or zucchini.
The chicken and green beans remain protein-rich and low in carbohydrates, while still absorbing the delicious garlic herb butter flavor.
