Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts is a delicious and easy meal that brings comfort and flavor to your dinner table. This dish combines juicy chicken, tender potatoes, and perfectly roasted Brussels sprouts, all seasoned with garlic and fresh herbs. It’s one-pan cooking at its best, making cleanup a breeze.
Why Make This Recipe
This recipe is perfect for busy weeknights or leisurely weekends. It’s simple, satisfying, and packed with nutrients. The combination of protein from the chicken, carbohydrates from the potatoes, and vitamins from the Brussels sprouts creates a balanced meal. Plus, the flavors of garlic and herbs make each bite memorable. Whether you’re cooking for family or friends, this dish will impress everyone.
How to Make Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts
Ingredients:
- 4 bone-in skin-on chicken breasts (boneless will also work)
- 2 peeled and cubed large sweet potatoes
- 1 pound halved or quartered baby red potatoes
- 1 pound halved Brussels sprouts
- Salt and pepper to taste
- 1 tablespoon fresh thyme
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh basil
- ¼ cup melted butter
- 6 cloves minced garlic
- Chopped fresh parsley for garnish
Directions:
- Preheat your oven to 400 degrees Fahrenheit.
- On a large baking sheet, evenly spread the cubed sweet potatoes, halved baby red potatoes, and halved Brussels sprouts.
- Lay the chicken breasts on top of the veggies and season everything with salt and pepper.
- In a small bowl, mix together the thyme, oregano, basil, melted butter, and minced garlic.
- Brush the herb butter mixture evenly over the chicken and veggies.
- Roast in the oven for 25-30 minutes until the chicken is golden brown and cooked through.
- For a crispy top, broil for 2-3 minutes.
- Garnish with chopped parsley if desired and serve immediately.
How to Serve Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts
This dish can be served directly from the baking sheet for a casual family meal. Place it on the table with a side salad or some crusty bread for a complete dinner experience. The vibrant colors of the veggies and the golden chicken make for an appealing presentation.
How to Store Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts
If you have leftovers, let them cool down to room temperature. Store the chicken and veggies in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers for up to 3 months. Just thaw and reheat in the oven or microwave when ready to serve again.
Tips to Make Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts
- Make sure the chicken is patted dry before seasoning; this helps it crisp up nicely.
- Feel free to add more veggies like carrots or green beans for extra flavor and color.
- If using boneless chicken breasts, reduce the cooking time by about 5-10 minutes to avoid dry meat.
Variation
You can customize this recipe by using different types of vegetables. Try adding carrots, zucchini, or asparagus, depending on what you have on hand. Additionally, you can switch up the herbs according to your preference, such as using rosemary or parsley.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken will also work. Just adjust the cooking time, as boneless chicken cooks faster.
2. How do I know when the chicken is fully cooked?
To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165 degrees Fahrenheit.
3. Can I prepare this dish ahead of time?
Yes, you can prep the veggies and chicken with the herb butter mixture a few hours in advance. Just cover and refrigerate until ready to cook.
Enjoy this easy and tasty Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts recipe, and bring a flavorful meal to your table!
Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts
Ingredients
Main Ingredients
- 4 pieces bone-in skin-on chicken breasts Boneless will also work
- 2 large peeled and cubed sweet potatoes
- 1 pound halved or quartered baby red potatoes
- 1 pound halved Brussels sprouts
- to taste Salt and pepper
- 1 tablespoon fresh thyme
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh basil
- ¼ cup melted butter
- 6 cloves minced garlic
- to garnish Chopped fresh parsley
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- On a large baking sheet, evenly spread the cubed sweet potatoes, halved baby red potatoes, and halved Brussels sprouts.
- Lay the chicken breasts on top of the veggies and season everything with salt and pepper.
- In a small bowl, mix together the thyme, oregano, basil, melted butter, and minced garlic.
- Brush the herb butter mixture evenly over the chicken and veggies.
Cooking
- Roast in the oven for 25-30 minutes until the chicken is golden brown and cooked through.
- For a crispy top, broil for 2-3 minutes.
Serving
- Garnish with chopped parsley if desired and serve immediately.
