Sheet Pan Chicken and Vegetables
A quick, healthy, and flavorful one-pan dinner featuring tender chicken breasts, baby potatoes, and green beans, roasted in a garlic herb butter sauce. High in protein, fiber-rich, and low in saturated fat, this recipe is perfect for weeknight dinners or meal prep.
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.
