Butter and Herbs Sheet Pan Chicken and Veggies

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1/2 pound cremini mushrooms, cleaned
• 1/2 pound green beans, trimmed and cut in half
• 1/2 pound asparagus, trimmed and cutters into 2” pieces
• 1/4 cup butter melted
• 1/3 cup chicken stock
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 tsp onion powder
• 1 tsp seasoning salt
• Kosher salt and ground black pepper

Directions:

1. Preheat oven to 400° and spray a sheet pan with nonstick oil.
2. Place the chicken onto the sheet pan in the middle. Season with salt and pepper.
3. Place the vegetables around the chicken on the sheet pan.
4. In a small bowl stir together your butter, chicken stock, parsley, oregano, rosemary, onion powder and seasoning salt.
5. Pour the butter mixture over the chicken and vegetables making sure it’s evenly distributed.
6. Bake in oven for 25 to 35 minutes until chicken reaches 165°.
7. Spoon pan dripping over chicken and vegetable before serving.