Sheet Pan Garlic Herb Butter Chicken & Potatoes
User Reviews
4.9
Sheet Pan Garlic Herb Butter Chicken & Potatoes
Description
The Sheet Pan Garlic Herb Butter Chicken & Potatoes recipe uses melted butter mixed with chicken broth and fresh herbs like parsley, thyme, and rosemary to flavor boneless skinless chicken breasts and quartered baby potatoes. Garlic intensifies the savory profile, while seasoning with salt and cracked black pepper enhances natural flavors. The ingredients roast at 400°F, starting with chicken and potatoes until edges begin to brown, then adding green beans to finish cooking.
This roasting method allows the butter and herb sauce to coat everything evenly, creating moist chicken with flavorful crusts and tender potatoes with crisp edges. The green beans absorb the pan juices while roasting, adding freshness and color to the plate.
Serve this recipe as a balanced family dinner, pairing well with simple sides or a crisp salad. It consolidates protein and vegetables on one pan, minimizing cleanup.
For best results, toss green beans in the pan juices mid-cook to enhance seasoning. Mild adjustments in seasoning can be made to personal taste, especially with salt and herbs.
Ingredients
- ⅓ cup chicken broth or stock, low-sodium
- ¼ cup butter melted, reduced fat or light butter if counting calories/fat, unsalted
- 1 tablespoon garlic or 4 cloves, finely chopped
- 2 teaspoons parsley chopped, fresh
- 1 teaspoon thyme chopped, fresh
- 1 teaspoon rosemary chopped, fresh
- ½ teaspoon salt adjust to your tastes
- ¼ teaspoon black pepper to season, cracked
- 4 chicken breast skinless, 5 ounce, boneless
- 1 pound baby potato peeled and quartered into 1-inch pieces, Yukon gold or White Carisma Potatoes work the best
- 1 pound green beans or asparagus
Instructions
- Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- Combine together the butter, broth (or stock), garlic, parsley, thyme and rosemary together in a bowl.
- Place chicken on the baking sheet and arrange the potatoes all around the chicken. Toss ½ cup of sauce through the chicken and potatoes, and season well with salt and pepper. Lightly spray all over with olive oil spray or cooking oil spray.
- Bake in preheated oven for 15 minutes or when potatoes just start to become golden.
- Carefully remove baking tray from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour the remaining garlic herb butter sauce over the beans, toss well and return to the oven for a further 10 minutes, or until chicken is cooked through (no longer pink in the middle) and potatoes are for tender.
- Broil (or grill) for 2-3 minutes until chicken is golden and potatoes crisp.
- Sprinkle with fresh chopped herbs (optional), and serve immediately with pan juices.
Notes
- Use Yukon Gold or White Carisma baby potatoes for best roasting texture.
- Toss green beans in pan juices halfway through cooking for more flavor.
- Adjust salt levels according to butter and broth saltiness.
- Use fresh herbs finely chopped to maximize aroma and flavor.
- Lightly spray oil to promote even browning and prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 103mg | 34% |
| Sodium | 443mg | 18% |
| Potassium | 1.168mg | 0% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1.203IU | 0% |
| Vitamin C | 39mg | 43% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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