Description
A 30-minute one-pan feast where garlicky, herbed light butter bakes crispy chicken and caramelized veggies into a hearty, family-friendly dish. Smokey paprika, lemon zest, and olive oil create rich Mediterranean-inspired flavor with minimal effort.
Ingredients
4 boneless chicken breasts/thighs
2 cups baby potatoes
1 red bell pepper
1 zucchini
1 cup carrots
6 tbsp light butter
2 tbsp olive oil
4 garlic cloves (minced)
1 tbsp lemon zest
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh thyme (optional)
2 tbsp olive oil for coating veggies
Instructions
Preheat oven to 400°F (200°C)
Toss potatoes with 1 tbsp olive oil, salt, pepper, and paprika on a parchment-lined sheet pan; roast 15 minutes
Combine light butter, olive oil, garlic, lemon zest, and thyme in a bowl
Pat chicken dry, season with salt and pepper, then coat with half the butter mixture
Toss bell pepper, zucchini, and carrots with remaining butter mixture and 1 tbsp olive oil
Add chicken and veggies to the pan with potatoes; roast 15-20 minutes until chicken is 165°F and vegetables are caramelized
Notes
Substitute sweet potatoes or broccoli for different veggies
Use olive oil as the fat source in the garlic butter if avoiding butter
Letting potatoes roast first ensures even cooking
- Prep Time: 15
- Cook Time: 30
- Category: chicken
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (chicken and 1 1/2 cups veggies)
- Calories: 420
- Sugar: 6g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg