Description
Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts is a delightful one-pan meal that brings the warmth of home-cooked comfort food straight to your table. This dish features tender chicken breasts roasted to perfection, bathed in rich garlic butter, complemented by vibrant potatoes and Brussels sprouts. Perfect for family gatherings or a cozy weeknight dinner, this recipe delivers mouthwatering flavors with minimal effort. Experience a dish that not only pleases the palate but also invites cherished moments around the dining table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cloves fresh garlic, minced
- 4 tbsp unsalted butter, melted
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 1 lb Brussels sprouts, halved
- 1 lb baby potatoes, halved
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix melted butter with minced garlic, rosemary, thyme, salt, and pepper. Coat each chicken breast generously with the mixture.
- Place halved baby potatoes and Brussels sprouts on a large sheet pan. Drizzle with olive oil and season with salt and pepper.
- Nestle the seasoned chicken among the vegetables on the baking sheet.
- Roast in the preheated oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 100mg