Sheet Pan BBQ Chicken
with Roasted Garlic Herb Potatoes & Broccoli
- Milk
: A flavorful sauce is our secret for elevating a straightforward sheet pan dinner to a crave-worthy one. You’ll drizzle mustard-infused BBQ sauce over juicy chicken cutlets with garlicky herbed roasted red potatoes and green beans tossed in garlic herb butter—a family-friendly favorite perfect for any night of the week.
Ingredients
ounce
Green Beans
4 tablespoon
BBQ Sauce
8 ounce
Broccoli
12 ounce
Red Potatoes
12 ounce
Chicken Cutlets
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into 1-inch pieces.
Toss potatoes on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.)
Roast on top rack for 12 minutes (you’ll add more to the sheet then).
While potatoes roast, trim green beans if necessary. In a large bowl, toss green beans with a drizzle of oil. Lightly season with salt and pepper.
In a small bowl, combine BBQ sauce, mustard, 1 tsp water (2 tsp for 4 servings), salt, and pepper.
Cut broccoli into bite-size pieces if necessary; toss broccoli as instructed. (Save green beans for another use.)
Pat chicken* dry with paper towels; season all over with salt and pepper.
Once potatoes have roasted 12 minutes, remove sheet from oven. Carefully add green beans to opposite side (reserve bowl).
Nestle chicken on top of green beans. Return to top rack and roast until veggies are tender and lightly browned and chicken is cooked through, 15-18 minutes more. (For 4 servings, leave potatoes roasting. Add green beans and chicken to a second baking sheet; roast on middle rack.)
Swap in broccoli for green beans.
Once chicken and veggies are done roasting, remove sheet from oven. Transfer chicken to a plate.
Carefully transfer veggies to bowl used for green beans. Add garlic herb butter and toss until butter is melted and veggies are evenly coated. Taste and season with salt and pepper if desired.
Divide chicken and veggies between plates. Drizzle chicken with as much BBQ sauce as you like. Serve with any remaining BBQ sauce on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers loved the garlic flavor and found the dish delicious overall 🍲.
- Ease of prep: Many appreciated the quick and easy preparation, with some even adapting it for a slow cooker.
- Suggestions: Consider substituting the BBQ sauce if you prefer a different flavor profile.
- Leftovers: Green beans cooked under the chicken were tender and flavorful, melting in the mouth.
