Herb-Crusted Chicken with Roasted Vegetables
Oven-roasted chicken breasts with a crispy fresh herb crust, served alongside tender roasted carrots, zucchini, and red bell pepper, finished with a garlic herb butter sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 Chicken breasts
2 tbsp Fresh rosemary, finely chopped
2 tbsp Fresh thyme, finely chopped
4 Garlic cloves, minced
4 tbsp Unsalted butter
2 tbsp Olive oil
3 Carrots, peeled and cut into sticks
2 Zucchini, sliced
1 Red bell pepper, sliced
Salt to taste
Black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
In a small bowl, combine chopped rosemary, thyme, minced garlic, salt, and black pepper.
Pat chicken breasts dry and rub olive oil over them.
Press the herb mixture onto the chicken breasts to form a crust.
Arrange the carrots, zucchini, and red bell pepper on a baking sheet; drizzle with olive oil and season with salt and pepper.
Place the chicken breasts on the baking sheet alongside the vegetables.
Roast in the oven for 25-30 minutes until chicken is cooked through and vegetables are tender.
While roasting, melt the butter in a small saucepan over medium heat, adding a touch of minced garlic and herbs for the sauce; keep warm.
Remove chicken and vegetables from the oven; let chicken rest for 5 minutes.
Slice the chicken breasts and fan them on one side of each plate.
Arrange roasted vegetables neatly beside the chicken.
Drizzle garlic herb butter sauce over the sliced chicken.
Serve immediately.