Herb-Crusted Chicken with Roasted Vegetables
Oven-roasted chicken breasts with a crispy garlic herb butter crust served alongside tender roasted carrots, zucchini, and red bell pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 1x
Ingredients
2 chicken breasts
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 garlic cloves
4 tablespoons unsalted butter
2 carrots
1 zucchini
1 red bell pepper
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
In a small saucepan, melt the unsalted butter over low heat. Add minced garlic, chopped rosemary, and thyme to the butter and simmer for 2 minutes to infuse flavors.
Prepare the vegetables by peeling and cutting carrots into sticks, slicing zucchini into rounds, and cutting red bell pepper into strips. Toss all vegetables with olive oil, salt, and black pepper.
Place the vegetables evenly on a baking sheet.
Pat chicken breasts dry and season both sides with salt and black pepper.
Brush the garlic herb butter generously over both sides of the chicken breasts.
Arrange the chicken breasts on the baking sheet alongside the vegetables.
Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
For a crispier crust, broil the chicken for 2-3 minutes at the end of cooking, watching carefully to avoid burning.
Remove from oven and let the chicken rest for 5 minutes.
Plate two chicken breasts side by side on a white rectangular plate. Arrange the roasted vegetables evenly around the chicken. Garnish with a sprig of fresh rosemary.