Go Back
Roasted sheet pan chicken with potatoes and broccoli drizzled in garlic butter

Sheet Pan Garlic Butter Chicken and Veggies

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 lb baby gold potatoes, halved
  • 1 lb broccoli florets
  • 4 cloves garlic , minced
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon fresh parsley, finely chopped

Method
 

  1. Preheat oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.
  2. In a small bowl, whisk together the melted butter, olive oil, minced garlic, and dried oregano.
  3. Arrange the cubed chicken and halved potatoes on the baking sheet. Drizzle with half of the garlic butter mixture and season with salt and pepper. Toss to coat and spread into a single layer.
  4. Roast in the preheated oven for 15 minutes.
  5. Remove the pan from the oven and add the broccoli florets. Drizzle the remaining garlic butter mixture over the broccoli and toss everything together.
  6. Return the pan to the oven and roast for an additional 10-12 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
  7. Garnish with fresh parsley and serve immediately.