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Sheet Pan Garlic Herb Butter Chicken and Potatoes Recipe

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This recipe for Sheet Pan Garlic Herb Butter Chicken and Potatoes is from The "Yes List", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup chicken broth
¼ cup butter, melted
1 T. finely chopped garlic
2 t. chopped fresh parsley
1 t. chopped fresh thyme
1 t. chopped fresh rosemary
½ t. salt (adjust to your tastes)
Fresh ground black pepper, to season
4 (5 ounce) boneless, skinless chicken breasts
1 lb. baby potatoes, peeled and quartered into 1-inch pieces (Yukon gold work the best)
1 lb. green beans
Directions:
Directions:
Preheat oven to 400 degrees. Lightly grease tray.
Combine butter, broth, garlic, parsley, thyme and rosemary in a bowl.
Place chicken on the baking sheet and arrange the potatoes all around the chicken. Toss ½ cup of sauce through the chicken and potatoes, and season well with salt and pepper. Lightly spray all over with olive oil spray or cooking oil spray.

Bake in preheated oven for 15 minutes or when potatoes just start to become golden.

Carefully remove baking tray from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. 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 (no longer pink in the middle) and potatoes are fork tender

Broil for 2-3 minutes until chicken is golden ad potatoes crisp.

Sprinkle with fresh chopped herbs (optional), and serve immediately with pan juices.

 

 

 

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