Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts
A delicious one-pan meal featuring juicy chicken, tender potatoes, and roasted Brussels sprouts, seasoned with garlic and fresh herbs.
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
- ΒΌ 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.
Notes
Make sure the chicken is patted dry before seasoning to help it crisp up nicely. Feel free to add more veggies like carrots or green beans for extra flavor. If using boneless chicken breasts, reduce the cooking time by about 5-10 minutes.