Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts

3.50 from 2 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: garlic butter herb chicken with potatoes and brussels sprouts, roasted garlic butter herb chicken, sheet pan roasted garlic butter herb chicken with potatoes and brussels sprouts, sheet pan roasted garlic butter herb chicken with potatoes and brussels sprouts recipe

Servings:

Author: Alyssa Rivers

Ingredients

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

Instructions

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.

Nutrition

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