Sheet Pan Garlic Herb Chicken and Vegetables.
Ingredients
For the garlic herb butter
- ¼ cup chicken broth or bone broth
- ¼ cup butter melted
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- ½ tablespoon fresh thyme, chopped
- salt and pepper to taste
On the sheet pan
- 4 boneless, skinless chicken breasts
- 1 bag (20 oz) baby red potatoes or any baby potato
- 1 pound fresh green beans (optional) cut in half
Instructions
- Preheat the oven to 425℉. Line a baking sheet with parchment paper and set aside.
Make the garlic herb butter
- In a small bowl, combine the melted butter, broth, garlic, parsley, and thyme together.
- Place the chicken breasts on the baking sheet and arrange the potatoes around the chicken. Drizzle or spray with avocado oil, and sprinkle with salt and pepper.Next, drizzle the sauce over the chicken and potatoes.
- Bake the chicken and potatoes in the preheated oven for 15 minutes. Then, remove from oven and place the green beans on the baking sheet. Toss the green beans a potatoes to coat the green beans in the garlic herb butter.
- Return the baking sheet to the oven and continue cooking for another 10-12 minutes, or until the chicken has reached 165℉.*The last few minutes of cooking, turn on the broiler to get everything nice and golden brown.