OttoChef AI Logo
OttoChef AI
Sign InGet Started
Herb-Roasted Chicken with Seasonal Vegetables

Herb-Roasted Chicken with Seasonal Vegetables

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
420
Chef's Note

For extra flavor, you can make the herb butter mixture up to 2 days ahead and store it in the refrigerator. Just bring it to room temperature before using. If you're short on time, you can use pre-cut vegetables from the grocery store.

Tags
quick
dinner
chicken
one-pan
high-protein
weeknight
butter
herb
roasted
Ingredients

  • 1.5 pounds boneless, skinless chicken breasts

  • 3 tablespoons unsalted butter

  • 3 cloves garlic

  • 1 tablespoon fresh rosemary

  • 1 tablespoon fresh thyme

  • 1 teaspoon lemon zest

  • 2 tablespoons lemon juice

  • 2 cups baby carrots

  • 1 pound small red potatoes

  • 1 bunch asparagus

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Quarter the small red potatoes and trim the ends of the asparagus. Keep vegetables separate.

  • 3

    Mince 3 cloves of garlic and finely chop 1 tablespoon each of fresh rosemary and thyme.

  • 4

    In a small bowl, mix 3 tablespoons of softened unsalted butter with the minced garlic, chopped herbs, 1 teaspoon of lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

  • 5

    Pat the chicken breasts dry with paper towels and season with remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika.

  • 6

    Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil.

  • 7

    Sear the chicken breasts for 2-3 minutes per side until golden brown.

  • 8

    Remove the skillet from heat and spread the herb butter mixture evenly over each chicken breast.

  • 9

    In a large bowl, toss the potatoes and baby carrots with 1 tablespoon of olive oil and arrange them around the chicken in the skillet.

  • 10

    Place the skillet in the preheated oven and roast for 15 minutes.

  • 11

    Add the asparagus to the skillet, drizzle with 2 tablespoons of lemon juice, and continue roasting for another 10 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.

  • 12

    Remove from oven and let rest for 5 minutes before serving.

Nutrition Information (per serving)
420
Calories
38g
Protein
25g
Carbs
18g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!