Description
A one-pan meal of tender chicken, roasted vegetables, and rich garlic butter easy, gluten free, and packed with flavor for the whole family.
Ingredients
Scale
- 2 chicken breasts, cut into chunks (or use chicken thighs)
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 3 tablespoons butter (or ghee/olive oil for Whole30)
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or lemon wedges for serving (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a small saucepan, melt butter and stir in minced garlic, thyme, paprika, salt, and pepper.
- Place chicken, potatoes, carrots, and broccoli on the sheet pan.
- Drizzle the garlic butter over all ingredients and toss to coat evenly.
- Spread everything out in a single layer to ensure even roasting.
- Bake for 25–30 minutes, stirring halfway through, until chicken is cooked and veggies are tender and golden.
- Garnish with fresh parsley or lemon juice before serving if desired.
Notes
Avoid overcrowding the sheet pan use two pans if needed. Swap in seasonal veggies like zucchini or squash. For dairy free, use olive oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg