Description
A restaurant-quality one-pan meal with juicy garlic butter chicken and roasted seasonal veggies. Easy to make, with minimal cleanup for weeknight dinners or casual gatherings.
Ingredients
1.5 lb (680g) chicken breasts (boneless, skinless breast or thighs)
4 tbsp (57g) melted unsalted butter
4 cloves minced garlic (or 1 tsp garlic powder)
2 tbsp olive oil
4 cups mixed vegetables (carrots, bell peppers, broccoli, zucchini)
1 lemon (finely zested,汁 reserved)
1 tsp salt
1/2 tsp freshly ground black pepper
Instructions
Preheat oven to 400°F (205°C). Line rimmed baking sheet with parchment paper
Combine melted butter, garlic, lemon zest, salt, and pepper in a small bowl
Place chicken breasts flat on prepared sheet, spacing 1 inch apart
Brush 2/3 of garlic butter mixture under and over chicken
Drizzle vegetables with olive oil, season with remaining salt and pepper
Arrange vegetables around chicken, ensuring even distribution
Brush remaining garlic butter over vegetables
Roast for 20 minutes, then rotate sheet 180° for even browning
Cover with aluminum foil if chicken browns too quickly
Test chicken doneness: internal temperature 165°F (74°C)
Finish with fresh lemon juice immediately before serving
Notes
Substitute chicken thighs for breast for deeper flavor
Replace 1/3 of butter with olive oil for richness balance
Add rosemary or thyme with vegetables for extra herbs
Store leftovers in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting, Basting
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 575mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg