Sheet Pan Lemon Garlic Herb Butter Chicken
At the end of a busy day (or frankly any day) I like easy. So this recipe is not only easy but the sauce is scrumptious. I have listed the recipe as the owner has written it. However, I would either microwave or par boil the string beans a bit before putting them on the sheet pan because they ere still very crisp. The lemon garlic herb butter is plentiful and you could increase the serving size easily to 6 breasts.
SHEET PAN LEMON GARLIC HERB BUTTER CHICKEN by Sara Haven FB
There’s still time to make this for dinner tonight because it’s:
1) so easy (just one pan)
2) so versatile (use whichever veggies you have on hand)
3) so simple (just 8 ingredients you probably have on hand).
We’re going to cut slits in the chicken so the flavor seeps into the crevices and makes it extra juicy (trust me here). Simply whisk up the lemon garlic herb butter, spread it all over, bake for 20-30 minutes (maybe pour a glass of wine while you wait) and…dinner is one and done. enjoy! 💛
SHEET PAN LEMON GARLIC HERB BUTTER CHICKEN
- ½ cup butter melted
- 3 cloves garlic minced
- 1 tsp. onion powder
- 1 tbsp. chopped parsley
- 1/2 tsp. dried oregano
- juice of 1 lemon
- 12 oz. green beans
- 1 lb chicken breasts, approximately 4
- 1/2 teaspoon salt
- Preheat oven to 375 degrees. spray a rimmed half sheet pan with non-stick spray.
- Add the butter to a small mixing bowl with the garlic, onion powder, parsley, and salt. Stir well and set aside.
- Trim the ends of the green beans and place in a single layer on the sheet pan.
- Cut slits in the chicken breasts (optional, but encouraged) and lay on top of the green beans.
- Season chicken with salt + pepper to taste and brush the garlic butter evenly over everything.
- Bake for 25 minutes or until the chicken is cooked through.
Enjoy!