Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts
Sheet Pan Roasted Garlic Butter Herb Chicken is such a rustic and incredible dish. Surrounded by sweet potatoes and Brussels sprouts this meal is loaded with amazing garlic butter herb flavor!
Servings: 4
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
Instructions
- Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, evenly spread 2 peeled and cubed large sweet potatoes, 1 pound halved or quartered baby red potatoes, and 1 pound halved Brussels sprouts. Lay 4 bone-in skin-on chicken breasts, on top and season with salt and pepper.
- Mix 1 tablespoon fresh thyme, 1 tablespoon minced fresh oregano, 1 tablespoon minced fresh basil, ¼ cup melted butter, and 6 cloves minced garlic in a small bowl. Brush evenly over chicken and veggies.
- Roast in the oven for 25-30 minutes until golden brown and cooked through. Broil for 2-3 minutes to caramelize the top of the chicken and veggies. Garnish with chopped parsley if desired and serve.
Nutrition
Calories: 339kcal | Carbohydrates: 11g | Protein: 39g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 122mg | Potassium: 1033mg | Fiber: 5g | Sugar: 2g | Vitamin A: 965IU | Vitamin C: 99.2mg | Calcium: 87mg | Iron: 3mg
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