Why You’ll Love This Dish 🍽✨
If you’re looking for a comforting, yet flavorful meal that’s easy to make and sure to impress, Garlic Butter Herb Chicken with Roasted Veggies is the answer.
This dish combines tender, juicy chicken with a savory garlic butter sauce, complemented by perfectly roasted vegetables. The beauty of this recipe lies in its simplicity and bold flavors, making it an ideal choice for both novice cooks and seasoned chefs.
A Simple, One-Pan Wonder 🍗
One of the best parts about this dish is that it’s cooked all in one pan—meaning less cleanup for you! You’ll start by preparing the chicken and the veggies separately, then toss them together on a baking sheet.
As they roast in the oven, the flavors blend together to create a savory masterpiece that’s full of texture and depth.
The chicken gets infused with the richness of garlic butter and fresh herbs, while the veggies get a delightful caramelization that adds natural sweetness.
Perfect for Any Occasion 🎉
Whether you’re hosting a dinner party, preparing a family meal, or simply enjoying a quiet night at home, this dish is versatile enough for any occasion.
The fresh herbs and garlic elevate the flavors to a level that feels gourmet, while the simplicity of the ingredients makes it easy to prepare on a busy weeknight.
Plus, it pairs wonderfully with a crisp white wine or a refreshing iced tea!
Healthy and Hearty 🌿
While incredibly satisfying, this dish also delivers a healthy balance of protein and vegetables.
The lean chicken breast is complemented by nutrient-packed roasted veggies, creating a wholesome, well-rounded meal. It’s a perfect choice for anyone seeking a hearty dinner that won’t weigh you down.
Ready to give this easy, delicious recipe a try? Let’s get started with the ingredients and directions! 🍴
Garlic Butter Herb Chicken with Roasted Veggies 🍗🥕
Course: Main courseCuisine: AmericanDifficulty: Medium4
servings1
hour40
minutes1380
kcalGarlic Butter Herb Chicken with Roasted Veggies is the kind of dish that feels both comforting and elevated—perfect for a cozy weeknight dinner or a special meal to share.
The chicken is perfectly juicy, infused with a rich garlic butter sauce and aromatic herbs, while the roasted vegetables add a deliciously caramelized sweetness to the plate. What makes this recipe even better?
It’s made in one pan, saving you time on cleanup without sacrificing flavor. Ready to create this mouthwatering meal? Let’s dive into the recipe!
Ingredients
4 boneless, skinless chicken breasts (about 2 lbs total)
2 tbsp unsalted butter (melted)
2 tbsp olive oil
4 garlic cloves (minced)
1 tbsp fresh thyme (or 1 tsp dried thyme)
1 tbsp fresh rosemary (or 1 tsp dried rosemary)
Salt and pepper (to taste)
1 lemon (sliced, for garnish)
2 cups baby carrots (or regular carrots, chopped)
2 zucchinis (sliced into rounds or half-moons)
1 red bell pepper (sliced into strips)
1 yellow bell pepper (sliced into strips)
1 tbsp olive oil (for veggies)
Salt and pepper (to taste)
Fresh parsley (for garnish)
Directions
- Preheat your oven to 400°F (200°C).
- In a small bowl, melt the butter and mix with olive oil, minced garlic, thyme, rosemary, and a pinch of salt and pepper.
Place the chicken breasts on a baking sheet or in a large baking dish.
Pour the garlic butter mixture over the chicken, making sure each piece is coated well. - In a large mixing bowl, toss the carrots, zucchini, and bell peppers with olive oil, salt, and pepper until evenly coated.
Spread the veggies out around the chicken on the same baking sheet or in a separate section of the baking dish.
- Place the chicken and veggies in the oven and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
If the chicken is browning too quickly, you can cover it loosely with foil for the last 10 minutes of cooking. - Once everything is cooked, remove from the oven.
Squeeze fresh lemon juice over the chicken and veggies, and garnish with freshly chopped parsley.
Serve immediately, and enjoy!
- In a large mixing bowl, toss the carrots, zucchini, and bell peppers with olive oil, salt, and pepper until evenly coated.
Spread the veggies out around the chicken on the same baking sheet or in a separate section of the baking dish.
Notes
- Chef’s Notes & Tips for the Best Garlic Butter Herb Chicken with Roasted Veggies
💡 Choose the Right Chicken: For the juiciest results, use boneless, skinless chicken breasts or chicken thighs if you prefer a richer flavor. If using bone-in chicken, increase the cooking time by 5–10 minutes.
🔥 Roasting Tips for Perfect Veggies: Spread the vegetables in a single layer to ensure even roasting and caramelization. Overcrowding the pan can make them steam instead of roast.
🧄 Boost the Garlic Flavor: If you’re a garlic lover, try roasting whole garlic cloves alongside the veggies for a mellow, sweet flavor boost.
🧈 Butter vs. Olive Oil: While butter adds richness, combining it with olive oil helps prevent burning and keeps the chicken juicy.
🍋 Lemon for Freshness: A squeeze of fresh lemon juice after baking enhances the flavors and balances the richness of the butter.
🌿 Experiment with Herbs: Feel free to swap thyme and rosemary with other fresh herbs like basil, oregano, or parsley to match your personal taste.
⏳ Make-Ahead Tip: Marinate the chicken in the garlic butter herb mixture for 30 minutes to overnight for even deeper flavor.
🔥 Crispier Skin Option: If using skin-on chicken, broil for the last 2–3 minutes to get a beautifully crispy, golden finish.
🍷 Pairing Suggestions: Serve with a light white wine like Sauvignon Blanc or a refreshing iced herbal tea to complement the dish’s flavors.
With these tips, you’ll take this simple one-pan meal to the next level! Happy cooking! 🍽✨
