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Juicy, golden-brown garlic butter lemon chicken breasts sliced and served with crispy roasted potatoes in a skillet, garnished with fresh herbs.

Garlic Butter Lemon Chicken with Roasted Veggies

A flavorful and juicy garlic butter lemon chicken paired with perfectly roasted vegetables. A healthy and easy one-pan meal!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken breasts boneless, skinless
  • 3 tbsp butter melted
  • 3 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice freshly squeezed
For the Roasted Vegetables
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes halved
  • 1 cup zucchini sliced
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Skillet

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix melted butter, minced garlic, paprika, salt, black pepper, and lemon juice.
  3. Coat the chicken breasts with the garlic butter mixture and set aside.
  4. In a separate bowl, toss broccoli, cherry tomatoes, and zucchini with olive oil, Italian seasoning, salt, and black pepper.
  5. Arrange the vegetables on one side of the baking sheet. Place the chicken on the other side.
  6. Bake for 25 minutes or until the chicken is fully cooked (internal temperature 165°F).
  7. Remove from the oven and let rest for 5 minutes before serving. Enjoy!

Notes

For extra flavor, drizzle additional lemon juice over the chicken before serving. You can swap the vegetables based on what you have available!