Description
A delightful one-pan meal that combines juicy chicken breasts with vibrant vegetables in a rich garlic butter sauce, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Preheat your oven to 400°F (200°C).
- In a saucepan, melt the unsalted butter over medium heat. Once melted, stir in the minced garlic, thyme, rosemary, salt, and pepper.
- Place the chicken breasts on a large sheet pan and pour the garlic butter mixture over them, ensuring they are well-coated.
- Arrange the mixed vegetables around the chicken.
- Top with fresh lemon slices for a bright burst of flavor.
- Roast everything in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
- Once done, remove from the oven and let it rest for a few minutes before serving.
Notes
Feel free to mix and match vegetables based on seasonality. Extra lemon juice can be drizzled on before serving for a zesty kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg