Garlic Butter Lemon Chicken with Roasted Veggies Recipe

This Garlic Butter Lemon Chicken with Roasted Veggies is the perfect cozy dinner for two! It’s packed with bright, zesty flavors and complemented by tender, caramelized veggies. The best part? It all comes together in just 30 minutes, making it an easy yet impressive meal to share.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes, perfect for busy evenings.
• Balanced Meal: Protein-packed chicken paired with healthy roasted veggies.
• Bursting with Flavor: The garlic butter sauce adds richness, while the lemon juice keeps things light and zesty.
• Perfect for Two: A great way to share a delicious meal with a loved one.

Ingredients

Let’s gather up the essentials for this flavorful dinner:

• Chicken Breasts: The star of the show, tender and juicy.
• Butter & Olive Oil: A delicious combination for cooking and flavor.
• Garlic: Brings a savory and aromatic punch to the sauce.
• Lemon Juice: Adds brightness and zesty freshness.
• Oregano & Paprika: For seasoning the chicken with warmth and depth.
• Parsley: A fresh and vibrant garnish.
• Cherry Tomatoes, Zucchini, Red Bell Pepper: Roasted to perfection with thyme for added earthiness.

Note: The detailed ingredient measurements can be found in the recipe card below.

How to Make Garlic Butter Lemon Chicken with Roasted Veggies

Step 1: Roast the Veggies

Preheat your oven to 400°F (200°C). Toss cherry tomatoes, zucchini, and red bell peppers with olive oil, salt, pepper, and thyme. Spread them out on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

Step 2: Cook the Chicken

Heat olive oil in a skillet over medium heat. Season chicken breasts with oregano, paprika, salt, and pepper. Sear for about 5 minutes per side until golden brown and cooked through.

Step 3: Make the Garlic Butter

Turn the heat to low and add butter and minced garlic to the skillet. Stir for about 1 minute until fragrant, then add lemon juice. Let it simmer for 2 minutes, creating a luscious sauce.

Step 4: Bring it Together

Pour the garlic butter sauce over the chicken, garnish with chopped parsley, and serve it alongside the roasted veggies.

Pro Tips for Making the Recipe

• Use Fresh Garlic: For maximum flavor, opt for freshly minced garlic over pre-packaged options.
• Don’t Skip the Rest: Let the chicken rest for a couple of minutes before serving to retain its juices.
• Customize Your Veggies: Swap in your favorite vegetables like asparagus or broccoli to mix things up.
• Zesty Kick: Add a pinch of chili flakes to the butter sauce for a bit of heat.

How to Serve

Here’s how to make this dish even more delightful:

• Plating: Serve the chicken drizzled with garlic butter on one side and the roasted veggies on the other.
• Wine Pairing: A crisp white wine like Sauvignon Blanc or Chardonnay complements the flavors beautifully.
• Side Option: Add a small side of fluffy rice or crusty bread to soak up that garlic butter sauce.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate for up to 3 days.

Freezing

This dish freezes well! Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a skillet over medium heat until warmed through or use a microwave for convenience.

FAQs

1. Can I use bone-in chicken? Yes, but you’ll need to adjust the cooking time accordingly. Bone-in chicken takes longer to cook through.
2. What other herbs can I use? Fresh rosemary or thyme are great alternatives to oregano for a different flavor profile.
3. Can I make this dairy-free? Absolutely! Swap the butter for vegan butter or olive oil for a dairy-free version.
4. What if I don’t have a skillet? You can bake the chicken in the oven at 375°F (190°C) for about 20-25 minutes instead.