Garlic Butter Chicken with Roasted Vegetables
Make dinner effortless and flavorful with Garlic Butter Chicken with Roasted Vegetables! Juicy chicken breasts cooked in rich garlic butter paired with perfectly roasted vegetables make this a wholesome, one-pan meal everyone will love.
Ingredients
- For the Chicken
- 4 boneless, skinless chicken breasts (about 1½ lbs / 680 g)
- Salt and black pepper, to taste
- 1 teaspoon paprika (optional, for color)
- For the Garlic Butter Sauce
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried Italian herbs (or a mix of oregano, thyme, and basil)
- For the Roasted Vegetables
- 2 cups broccoli florets
- 1 cup baby carrots, halved lengthwise if thick
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Step 1: Prep the oven and pan : Preheat oven to 400°F (200°C).Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: Season the chicken : Pat chicken dry with paper towels.Season both sides with salt, pepper, and paprika.
- Step 3: Make the garlic butter sauce : In a small bowl, mix melted butter, minced garlic, lemon juice, and Italian herbs.
- Step 4: Prepare the vegetables : Place broccoli, carrots, bell pepper, and zucchini in a large bowl.Toss with olive oil, salt, and pepper. Spread vegetables evenly on the baking sheet.
- Step 5: Assemble and roast : Nestle chicken breasts among the vegetables on the baking sheet.Brush chicken generously with garlic butter sauce (reserve some for basting later). Roast for 20 minutes.
- Step 6: Baste and finish cooking : Remove pan from oven, brush chicken with remaining garlic butter.Return to oven and roast another 8–10 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Step 7: Rest and serve : Let chicken rest for 5 minutes before slicing.Serve hot with roasted vegetables on the side.