SHEET PAN ROASTED GARLIC BUTTER HERB CHICKEN WITH POTATOES AND BRUSSELS SPROUTS

SHEET PAN ROASTED GARLIC BUTTER HERB CHICKEN WITH POTATOES AND BRUSSELS SPROUTS
Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts close up
Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts 4

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
  • ¼ 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.
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