Sheet-Pan Garlic-Butter Chicken with Roasted Brussels Sprouts & Baby Carrots
This quick and flavorful sheet-pan dinner features juicy chicken breasts smothered in garlic butter, roasted alongside crisp Brussels sprouts and sweet baby carrots for a balanced, satisfying meal ready in under 20 minutes.
- 4 pieces boneless, skinless chicken breasts
- 2 cups Brussels sprouts, halved
- 2 cups baby carrots
- 3 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp dried Italian herbs
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
Preheat oven to 450°F (232°C) and line a large sheet pan with parchment paper or foil.
🌡️ 450°FIn a small bowl, combine melted butter, minced garlic, and Italian herbs. Set aside.
⏱️ 2 minutesArrange chicken breasts on the sheet pan. Surround with Brussels sprouts and baby carrots. Drizzle everything with olive oil and season with salt and pepper.
⏱️ 2 minutesBrush the garlic-butter mixture evenly over the chicken breasts. Toss remaining mixture with vegetables if desired.
⏱️ 1 minuteRoast in the preheated oven for 12-14 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are caramelized.
⏱️ 13 minutes 🌡️ 450°FGarnish with chopped parsley before serving, if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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