1poundboneless skinless chicken breastsabout 2 medium sized, pounded to even thickness if necessary
1poundbaby potatoeschopped into 1-inch chunks
1head of broccoliseparated into florets
½poundasparagushard, woody ends trimmed
few sprigs of rosemary
Preheat the oven to 400°F and line a sheet pan with parchment paper.
In a light-colored medium saucepan, over medium-low heat, heat the butter until it melts, stirring continuously. Keep cooking and stirring until butter starts to crackle and then foam.
Cook until the butter starts to develop golden-amber specs in the bottom of the pan and gives off a nutty aroma. Remove the pan from heat as soon as the butter begins to brown. Transfer the brown butter immediately to a mixing bowl to keep the butter from burning. Leave to cool until warm enough to touch.
To the cooled brown butter, add garlic, parsley, salt and black pepper and mix to combine. Adjust seasonings to taste.
Put the chicken and potatoes on the sheet pan.
Glaze with brown butter mixture.
Bake at 400°F for 15 mins. Remove from the oven, give the potatoes a mix and turn the chicken over
To the sheet pan, add the broccoli, asparagus and rosemary. Glaze all ingredients with more brown butter mix
Put back into the oven and bake at 400°F for a further 10-15 mins until the potatoes and veggies are fork-tender and the chicken reaches an internal temperature of 165°F. Place under the broiler for 2-3 mins until chicken is golden-brown and potatoes crisp up (optional step).
Remove from the oven and cool for 5 minutes. Slice up the chicken and serve hot. Garnish with more chopped parsley if desired.
You do not need to brown the butter, this just provides a deeper, nutty flavor.
You can double this recipe, just make sure you also double the butter recipe as well.
This can be stored for up to 4 days refrigerated.
Switch up your vegetables to what you'd like.
Do not add all the vegetables on the pan at once as the broccoli and asparagus cook faster and will be overdone.