Description
Oven-roasted chicken breasts with a crispy herb crust, served alongside a medley of soft roasted carrots, zucchini, and red bell peppers, all finished with a garlic herb butter sauce.
Ingredients
2 Chicken breasts
2 tbsp Fresh rosemary, finely chopped
2 tbsp Fresh thyme, finely chopped
3 Garlic cloves, minced
3 tbsp Unsalted butter, softened
2 Carrots, peeled and cut into sticks
1 Zucchini, sliced
1 Red bell pepper, sliced
2 tbsp Olive oil
1 tsp Salt
½ tsp Black pepper
Instructions
Preheat oven to 400°F (200°C).
In a small bowl, mix softened butter with minced garlic, chopped rosemary, and thyme to create the garlic herb butter.
Pat chicken breasts dry and season both sides with salt and black pepper.
Spread half of the garlic herb butter evenly over each chicken breast to form the herb crust.
Toss carrots, zucchini, and red bell pepper with olive oil, salt, and black pepper in a baking dish.
Place the chicken breasts side by side on the baking dish among the vegetables.
Roast in the oven for 30–35 minutes until the chicken is cooked through and the vegetables are tender.
Remove from oven and spoon remaining garlic herb butter over the hot chicken.
Plate two chicken breasts side by side on a white rectangular plate, arrange roasted vegetables evenly around them, and garnish with a sprig of fresh rosemary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes