Introduction

There’s something magical about a meal that’s both hearty and healthy, comforting yet light, and beautifully simple to prepare. Garlic Butter Herb Chicken with Roasted Veggies is just that kind of dish. It combines juicy, tender chicken breasts infused with fragrant garlic and fresh herbs, all nestled alongside a colorful medley of perfectly roasted vegetables.

This recipe has become a staple in many homes—and for good reason. It’s ideal for busy weeknights when you want something nourishing and satisfying without spending hours in the kitchen. The combination of garlic, butter, and herbs creates a rich and savory flavor profile that elevates the natural goodness of the chicken and vegetables. Plus, it’s all made in one pan, making cleanup a breeze.

Whether you’re cooking for your family, hosting guests, or meal-prepping for the week ahead, this dish delivers on taste, convenience, and wholesome nutrition.

Why We Love This Recipe

• One-pan wonder: Fewer dishes, less hassle, all the flavor.
• Customizable: Use whatever veggies or herbs you have on hand.
• Healthy & balanced: Lean protein, fiber-rich veggies, and healthy fats.
• Kid-friendly and crowd-pleasing.
• Meal prep approved: Reheats beautifully for lunches or dinners later in the week.

Preparation and Cooking Time

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Calories and Nutrition (per serving)

Based on 4 servings:

• Calories: ~420 kcal
• Protein: 35g
• Carbohydrates: 18g
• Fat: 24g
• Fiber: 5g
• Sugar: 6g

Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1 tablespoon olive oil
• Salt and pepper to taste
• Juice of ½ a lemon (optional, for added freshness)

For the Roasted Veggies:

• 2 cups broccoli florets
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano

Step-by-Step Instructions

1. Preheat and Prep

• Preheat your oven to 400°F (200°C).
• Line a large baking sheet with parchment paper or lightly grease it.

2. Prepare the Garlic Herb Butter

• In a small bowl, combine the melted butter, minced garlic, thyme, rosemary, parsley, salt, pepper, and lemon juice (if using). Stir well.

3. Season the Chicken

• Pat the chicken breasts dry and place them on one side of the baking sheet.
• Brush or spoon the garlic herb butter mixture generously over the chicken.

4. Prep the Veggies

• In a separate bowl, toss all the chopped vegetables with olive oil, garlic powder, oregano, salt, and pepper.
• Spread the vegetables on the other side of the baking sheet, in a single layer.

5. Bake

• Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized.
• Optional: Broil for the last 2–3 minutes for a golden top.

6. Rest and Serve

• Let the chicken rest for 5 minutes before slicing. Serve warm with the roasted vegetables.

How to Serve

• Plate one chicken breast with a generous portion of roasted vegetables.
• Drizzle any remaining pan juices over the top for added flavor.
• Serve with:
  • A wedge of lemon
  • A side of quinoa, couscous, or mashed potatoes (optional)
  • A sprinkle of grated Parmesan or crumbled feta for extra richness (optional)

Tips and Variations

Tips:

• Pound chicken breasts to even thickness for more uniform cooking.
• Don’t overcrowd the pan; use two baking sheets if necessary.
• Use fresh herbs if available—just triple the quantity for the same flavor impact.

Variations:

• Protein swaps: Try salmon fillets, turkey cutlets, or tofu.
• Vegetable swaps: Use carrots, green beans, asparagus, Brussels sprouts, or mushrooms.
• Spicy kick: Add crushed red pepper flakes to the butter mix.
• Cheesy version: Add shredded mozzarella or Parmesan in the last 5 minutes of baking.

Freezing and Storage

To Store:

• Let cool completely and transfer to an airtight container.
• Store in the refrigerator for up to 4 days.

To Freeze:

• Place cooked chicken and veggies in freezer-safe bags or containers.
• Freeze for up to 2 months.
• To reheat: Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 10–15 minutes.

Special Equipment Needed

• Large baking sheet or sheet pan
• Parchment paper or silicone baking mat
• Meat thermometer (optional but recommended)
• Small mixing bowl
• Basting brush or spoon for butter mixture

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Chicken thighs are juicier and work well—just adjust the cooking time slightly (about 5 minutes more).

Q: Can I make this recipe ahead of time?

A: Yes. You can prep everything ahead of time and store it in the fridge until you’re ready to bake. Just add 5 extra minutes to cooking time if starting from cold.

Q: Is this keto or low-carb?

A: Yes, it is low in carbs—perfect for keto if you skip higher-carb veggies like carrots or sweet potatoes.

Q: Can I make this dairy-free?

A: Swap the butter for olive oil or a vegan butter alternative.

Conclusion

Garlic Butter Herb Chicken with Roasted Veggies is the kind of meal that delivers big flavor with minimal effort. It’s wholesome, satisfying, and adaptable to what you have on hand. Whether you’re looking for an easy weeknight dinner or a dish to impress guests, this recipe checks all the boxes.

Make it once, and it’s bound to become part of your regular rotation. Simple, flavorful, and stress-free—what more could you ask for in a dinner?