Ingredients
4 chicken breasts
2 tbsp olive oil
3 tbsp butter, melted
4 cloves garlic, minced
1 tsp dried thyme
1 tsp paprika
Salt and pepper, to taste
1 cup baby potatoes, halved
1 cup carrots, sliced
1 cup broccoli florets
Instructions
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Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
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In a small bowl, whisk together olive oil, melted butter, garlic, thyme, paprika, salt, and pepper.
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Place chicken breasts on the sheet pan and brush generously with the garlic butter mixture.
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Scatter the potatoes, carrots, and broccoli around the chicken.
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Drizzle remaining garlic butter over the vegetables.
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Roast for 25–30 minutes or until the chicken reaches an internal temp of 165°F (74°C) and veggies are tender.
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Serve hot straight from the pan.
Notes
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Swap in veggies like bell peppers, zucchini, or green beans for variety.
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Use boneless chicken thighs for a juicier option.
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Add a squeeze of lemon or some zest for a bright, citrusy touch.
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For a dairy-free version, use only olive oil or plant-based butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking / Roasting
- Cuisine: American
- Diet: Gluten Free
