Garlic Butter Herb Chicken with Roasted Veggies
Savor the rich, comforting flavors of this Garlic Butter Herb Chicken with Roasted Veggies a wholesome, one-pan meal that’s as easy as it is delicious! Juicy, tender chicken is coated in a flavorful garlic butter herb sauce and roasted to perfection alongside colorful, caramelized vegetables.
Ingredients
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
Instructions
- Preheat and Prep Preheat your oven to 400°F (200°C).Line a large baking sheet with parchment paper or lightly grease it.
- 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.
- 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.
- 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.
- 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.
- Rest and Serve Let the chicken rest for 5 minutes before slicing. Serve warm with the roasted vegetables.