Description
This comforting Garlic Herb Chicken is a simple yet elegant sheet-pan meal that brings the family together. Featuring tender boneless chicken breasts, creamy Yukon Gold potatoes, and sweet baby carrots, this dish is coated in a rich, buttery garlic herb sauce. It is a perfect, balanced, and budget-friendly dinner that delivers professional bistro quality with minimal cleanup, making it ideal for busy weeknights or a classic Sunday meal.
Ingredients
2 lbs boneless skinless chicken breasts
1 lb Yukon Gold potatoes, cut into wedges
1 lb baby carrots
1/2 cup salted butter, melted
3 tablespoons minced garlic
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C).
Pound chicken breasts to an even thickness.
In a bowl, whisk together melted butter, minced garlic, rosemary, thyme, salt, and pepper.
Arrange chicken, potato wedges, and baby carrots on a large sheet pan.
Drizzle the garlic herb butter mixture over the chicken and vegetables, tossing to coat evenly.
Spread everything out into a single layer for even roasting.
Bake for 35-40 minutes, or until the chicken is cooked through and vegetables are tender.
Serve warm, drizzled with any remaining pan juices.
Notes
Ensure the potatoes are cut into uniform pieces so they roast at the same rate as the chicken. You can substitute dried Italian seasoning if you do not have individual rosemary and thyme. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Roasting
- Cuisine: American