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!
Foto: The Recipe CriticIngredients
- 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
Steps
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.
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