Melt the butter in a sauce pan on microwave and stir in the garlic. Brush a small amount on to the tops of the chicken breasts. Reserve the rest.
Season the tops of chicken with salt, pepper, and 1/2 teaspoon of the Italian seasoning.
Cut the potatoes into 1-inch pieces and place in a bowl. Pour in 1/2 of the remaining butter and 1 teaspoon of the Italian seasoning. Season with salt and pepper and toss to evenly coat.
Pour the potatoes onto the sheet pan in an even layer around the chicken.
Bake for 15 minutes.
While the chicken is baking, cut the shallot and peppers into thin strips.
When the 15 minutes is up, remove the sheet pan from the oven. Flip the chicken over and brush the tops with butter. Season with salt and peppers and 1/2 teaspoon of Italian seasoning.
Pour the remaining butter into the peppers. Season with salt, pepper, and the last teaspoon of Italian seasoning. Toss to coat well.
Push the potatoes to one side of the sheet pan, and add the peppers.
Continue baking for 15-20 minutes until the chicken is cooked through and the potatoes are fork-tender.
Toss the vegetables together, if desired and serve.
Tips and Techniques
Lightly oil your sheet pan to prevent the chicken and vegetables from sticking.
To brown the chicken more after baking, place it under the broiler for a few minutes, watching closely to prevent burning.
If you can't find small sweet peppers, you can use any combination of red, orange, and/or yellow peppers.
How to Store Leftover Sheet Pan Italian Chicken with Potatoes and Peppers
Leftover Sheet Pan Italian Chicken with Potatoes and Peppers can be stored in an air-tight container in the refrigerator for 3-4 days. If you prefer to freeze leftovers, you can add them to a freezer bag or air-tight container. Use frozen leftovers within 2-4 months for best results.