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! 

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

I keep trying to make fall recipes in hope for the cooler weather to come.  Geez.  It’s September and it needs to start cooling down now.  I love fall and I want to bust out the comfy sweaters and blankets.  Fall is definitely my favorite season.  And I do love that it brings slow cooker meals, sheet pan meals, and comfort foods.  We can finally use our ovens again to make delicious creations.

Sheet pan meals are my absolute fave.  You only have dirty one pan and have your entire meal in one.  This one turned out to be one of my favorites on the blog.  But how can you go wrong with the garlic herb butter combo and tender and juicy chicken roasted to perfection!?

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

I love how chicken and roasted veggies turned out.  And I used some of my favorite fall vegetables.  Brussels sprouts and sweet potatoes.  I used my favorite herbs in this.  Thyme, Oregano, and Basil.  You guys.  The smell of this cooking in the oven was incredible!  All of the herbs and the buttery garlic goodness is incredible.

As soon as it gets done, you broil the top to give the chicken and the veggies a slight crisp and brown them right up.  I take mine a little over the broiling to give it a slight char.  That char is my favorite!  You don’t have to go quite that far with the end result but it sure is delish.

Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts 4

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

3.5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
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!

Ingredients

  • 2 large sweet potatoes peeled and cubed
  • 1 pound baby red potatoes halved or quartered
  • 1 pound brussels sprouts halved
  • 4 bone in skin on chicken breasts, boneless will also work
  • salt and pepper
  • 1 Tablespoon fresh Thyme stems removed
  • 1 Tablespoon Fresh oregano minced
  • 1 Tablespoon fresh basil minced
  • 1/4 butter melted
  • 6 cloves garlic minced
  • chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 400 degrees. On a large sheet pan spread the sweet potatoes, red potatoes, and brussels sprouts onto the sheet pan. Lay the chicken on top. Season with salt and pepper with salt and pepper.
  2. In a small mix together thyme, oregano, basil, melted butter and garlic. Brush evenly over chicken and veggies evenly. 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.
Nutrition Facts
Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts
Amount Per Serving
Calories 339 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 117mg39%
Sodium 122mg5%
Potassium 1033mg30%
Carbohydrates 11g4%
Fiber 5g20%
Sugar 2g2%
Protein 39g78%
Vitamin A 965IU19%
Vitamin C 99.2mg120%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
ChickenVegetables

Comments

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  1. Had to double the time in the oven for the chicken to cook thouroghly and at that point the veggies were still not done.

    Covered veggies in olive oil paprika garlic powder and threw back in oven for another 20 min after that.

  2. Going to make this to night, but with chicken legs and instead of the butter, I am going to try substituting olive oil instead of butter.

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