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Sheet Pan Garlic Herb Butter Chicken & Potatoes Recipe

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4.2 from 10 reviews

This Sheet Pan Garlic Herb Butter Chicken & Potatoes recipe offers a flavorful, easy-to-make dinner featuring tender chicken breasts baked alongside golden potatoes and fresh green beans. Infused with a fragrant garlic herb butter sauce, it’s perfect for a wholesome weeknight meal that requires minimal cleanup.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt

Ingredients

Garlic Herb Butter Sauce

  • 1/3 cup low-sodium chicken broth (or stock)
  • 1/4 cup unsalted butter (melted, reduced fat or light butter if counting calories/fat)
  • 1 tablespoon garlic (or 4 cloves, finely chopped)
  • 2 teaspoons fresh parsley (chopped)
  • 1 teaspoon fresh thyme (chopped)
  • 1 teaspoon fresh rosemary (chopped)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon cracked pepper

Main Ingredients

  • 4 boneless skinless chicken breasts (5 ounces each)
  • 1 pound baby potatoes (peeled and quartered into 1-inch pieces; Yukon gold or White Carisma potatoes recommended)
  • 1 pound green beans (or asparagus)
  • Olive oil spray or cooking oil spray for greasing and tossing

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 200°C (400°F). Lightly grease a baking tray or sheet with cooking oil spray or a light coating of oil to prevent sticking, then set it aside.
  2. Make Garlic Herb Butter Sauce: In a bowl, combine melted butter, chicken broth or stock, finely chopped garlic, fresh parsley, thyme, and rosemary. Mix well to create a fragrant garlic herb butter sauce.
  3. Arrange Chicken and Potatoes: Place the boneless chicken breasts on the prepared baking sheet. Arrange the quartered baby potatoes around the chicken. Pour half of the garlic herb butter sauce (about 1/2 cup) over the chicken and potatoes. Season everything evenly with salt and cracked pepper. Lightly spray all with olive oil spray for extra crispness.
  4. Initial Baking: Bake in the preheated oven for about 15 minutes or until the potatoes begin to turn golden and start to soften.
  5. Flip and Add Green Beans: Carefully remove the baking tray from the oven. Flip each chicken breast to the other side. Push the potatoes to one side of the tray and arrange the green beans on the opposite side. Pour the remaining garlic herb butter sauce over the green beans and toss to coat them well.
  6. Continue Baking: Return the baking sheet to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (no longer pink inside) and the potatoes are tender when pierced with a fork.
  7. Broil for Crispness: Turn on the broiler (or grill) and broil the chicken, potatoes, and beans for 2-3 minutes until the chicken surface is golden and the potatoes are crispy. Keep a close watch to avoid burning.
  8. Serve: Optionally sprinkle with freshly chopped herbs, then serve immediately, spooning any pan juices over the chicken and vegetables for added flavor.

Notes

  • You can substitute asparagus for green beans if preferred.
  • Ensure chicken breasts are evenly sized for uniform cooking.
  • If you prefer a lower-fat version, use light butter or reduce butter amount accordingly.
  • Broiling time may vary based on your oven; watch carefully to avoid burning.
  • For extra flavor, marinate chicken in garlic herb butter sauce for 30 minutes before baking.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Find it online: https://allcookedup.com/sheet-pan-garlic-herb-butter-chicken-and-potatoes-recipe/