Perfectly Savory: Garlic Butter Roasted Chicken and Veggies Delight
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Learn how to make delicious Garlic Butter Roasted Chicken and Veggies. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 boneless, skinless chicken breasts
1 pound baby potatoes, halved
1 pound carrots, peeled and cut into chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
5 cloves garlic, minced
1/3 cup unsalted butter, melted
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the potatoes, carrots, and bell peppers. Drizzle with half of the melted butter and add half of the minced garlic, paprika, thyme, salt, and pepper. Toss until the veggies are well coated.
Arrange the seasoned vegetables in a single layer on the prepared baking sheet.
Place the chicken breasts on top of the vegetables. Brush the remaining melted butter over the chicken and sprinkle with the remaining garlic, paprika, thyme, salt, and pepper.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. A tip from my kitchen: halfway through, give the veggies a gentle stir to ensure even cooking.
Once cooked, remove from the oven and let it rest for a few minutes. Sprinkle with fresh parsley before serving, if desired.
