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Sheet Pan Chicken With Garlic & Herb Butter


  • 4 Chicken Breasts 6 if you’re cooking for 6
  • 4 Potatoes 6 if you’re cooking for 6
  • Snow Peas or Beans or other vegetables - enough to feed your family
  • Cup Chicken Stock
  • ¼ Cup Melted Unsalted Butter
  • 4 Cloves Minced Garlic
  • 2-4 teaspoons Fresh Chopped Parsley Thyme and Rosemary


  • Preheat oven to 200℃/ 400℉
  • Lightly coat half sheet pan/baking tray with cooking spray/oil.
  • Combine chicken stock, melted butter, garlic and herbs.
  • Cut potatoes into 1 inch pieces.
  • Place chicken breasts on baking tray and surround with chopped potatoes.
  • Lightly season with salt and pepper.
  • Pour half the stock mixture over chicken and potatoes and toss to coat.
  • Bake for 15 minutes.
  • Remove pan from oven and flip chicken breasts.
  • Move potatoes to one side of the pan and then add snow peas or beans or other vegetables around the chicken.
  • Pour remaining sauce over the chicken and new vegetables.
  • Bake for another 10-15 minutes or until chicken is cooked right through.
  • Place baking tray under grill or broiler to brown for 2-3 minutes.
  • Serve with pan juices and enjoy.