This sheet pan chicken and potatoes are baked in garlic herb butter sauce, bringing out the fragrance of minty, earthy herbs.
Serves:
Ingredients
- ⅓cupchicken broth
- ¼cupunsalted butter
- 1tbspgarlic,finely chopped
- 2tspparsley,chopped
- 1tspthyme,chopped
- 1tsprosemary,chopped
- ½tspsalt
- black pepper
- 4ozboneless, skinless chicken breasts
- 1lbbaby potatoes
- 1lbgreen beans
Instructions
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Preheat oven to 400 degrees F. Lightly grease a baking tray with cooking oil spray, or a light coating of oil. Set aside.
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Combine together the butter, broth, garlic, parsley, thyme, and rosemary together in a bowl.
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Place chicken on the baking sheet and arrange the potatoes all around the chicken.
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Toss the sauce through the chicken and potatoes, and season well with salt and pepper. Lightly spray all over with olive oil spray.
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Bake in preheated oven for 15 minutes or when potatoes just start to become golden.
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Carefully remove the baking tray from the oven and flip each chicken breast.
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Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet.
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Pour the remaining garlic herb butter sauce over the beans, toss well and return to the oven for a further 10 minutes, or until chicken is cooked through and potatoes are tender.
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Broil for 2 to 3 minutes until chicken is golden and potatoes crisp.
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Sprinkle with fresh chopped herbs and serve immediately with pan juices.
Nutrition
- Calories: 271.44kcal
- Fat: 12.90g
- Saturated Fat: 7.62g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.32g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 29.82g
- Fiber: 5.90g
- Sugar: 4.94g
- Protein: 11.63g
- Cholesterol: 51.80mg
- Sodium: 348.16mg
- Calcium: 71.14mg
- Potassium: 861.89mg
- Iron: 2.41mg
- Vitamin A: 142.52µg
- Vitamin C: 38.07mg
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