Lemon Garlic Butter Chicken with Roasted

Ingredients

For the Chicken:

1. 3 boneless, skinless chicken breasts
2. 3 tbsp butter (divided)
3. 3 cloves garlic (minced)
4. Juice of 1 lemon
5. 1 tsp lemon zest
6. 1 tsp dried oregano
7. 1 tsp paprika
8. Salt and pepper (to taste)
9. Fresh parsley (for garnish)

For the Roasted Vegetables:

• 3 medium-sized carrots (cut into sticks)
• 1 large zucchini (sliced into rounds)
• 1 red bell pepper (cut into strips)
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper (to taste)

Instructions

1. Preheat the oven:

Preheat your oven to 400°F (200°C).

2. Prepare the vegetables:

• Place the carrots, zucchini, and bell pepper on a baking sheet.
• Drizzle with olive oil, sprinkle with thyme, salt, and pepper.
• Toss the vegetables to coat evenly.
• Roast in the oven for 25-30 minutes, turning halfway through, until the vegetables are tender and slightly caramelized.

3. Cook the chicken:

• Season the chicken breasts with paprika, oregano, salt, and pepper.
• In a large skillet over medium heat, melt 1 tbsp of butter.
• Add the chicken breasts and cook for about 5-6 minutes on each side until browned and cooked through.
• Remove the chicken from the skillet and set it aside.

4. Make the lemon garlic butter sauce:

• In the same skillet, melt the remaining 2 tbsp of butter.
• Add the minced garlic and cook for 1-2 minutes until fragrant.
• Add the lemon juice and zest, stirring to combine. Let it simmer for 2-3 minutes.
• Return the chicken to the skillet, spooning the sauce over the chicken.

5. Serve:

• Place the roasted vegetables on a plate.
• Top with the lemon garlic butter chicken, and garnish with fresh parsley.