Garlic Butter Herb Chicken with Roasted Veggies

Servings: 4
Calories: ~520 kcal per serving
Prep Time: 10 mins
Cook Time: 30–35 mins
Total Time: 40–45 mins

Ingredients

• 4 boneless, skinless chicken breasts

• 3 tbsp butter, melted

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp paprika

• Salt and black pepper, to taste

• 2 cups broccoli florets

• 2 cups baby carrots

• 1 red bell pepper, sliced

• 1 tbsp lemon juice

• Optional garnish: fresh parsley

Instructions

1. Preheat Oven:
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare Chicken:
   In a small bowl, mix melted butter, garlic, thyme, rosemary, paprika, salt, and pepper.
   Brush the mixture over both sides of the chicken breasts.

3. Prepare Veggies:
   Toss broccoli, carrots, and bell pepper with olive oil, salt, and pepper. Spread on the baking sheet around the chicken.

4. Roast:
   Roast in the preheated oven for 25–30 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.

5. Finish:
   Drizzle roasted chicken and veggies with lemon juice. Garnish with fresh parsley and serve.