Sheet Pan Garlic Herb Butter Chicken & Potatoes | Dinner | Umami

Name: Sheet Pan Garlic Herb Butter Chicken & Potatoes | Dinner | Umami
Ingredients: 1/3 cup low-sodium chicken broth or stock; 1/4 cup unsalted butter, (melted, reduced fat or light butter if counting calories/fat); 1 tablespoon finely chopped garlic (or 4 cloves); 2 teaspoons chopped fresh parsley; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon salt (adjust to your tastes); Fresh ground black pepper, (to season); 4 x 5 ounce | 150 grams boneless, skinless chicken breasts; 1 pound (500 grams) baby potatoes, peeled and quartered into 1-inch pieces (Yukon gold or White Carisma Potatoes work the best); 1 pound (500 grams) green beans (or asparagus)

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Recipe by Sandra Goodwick from Dinner.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.

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Ingredients

1/3 cup low-sodium chicken broth or stock
1/4 cup unsalted butter, (melted, reduced fat or light butter if counting calories/fat)
1 tablespoon finely chopped garlic (or 4 cloves)
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt (adjust to your tastes)
Fresh ground black pepper, (to season)
4 x 5 ounce | 150 grams boneless, skinless chicken breasts
1 pound (500 grams) baby potatoes, peeled and quartered into 1-inch pieces (Yukon gold or White Carisma Potatoes work the best)
1 pound (500 grams) green beans (or asparagus)