Description
A bright, flavorful, and comforting meal, Lemon Butter Chicken with Roasted Veggies is perfect for a cozy weeknight dinner or a special family gathering. The combination of tender chicken, rich lemon butter sauce, and perfectly roasted vegetables creates a dish that’s both satisfying and visually stunning. Inspired by Mediterranean flavors, this recipe highlights fresh ingredients and simple techniques to create a meal that feels gourmet without the fuss. Every bite offers a balance of tangy, buttery, and savory notes, making it a crowd-pleaser for any occasion.
Ingredients
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4 boneless, skinless chicken breasts
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2 tablespoons olive oil
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Salt and freshly ground black pepper, to taste
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon dried Italian herbs
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3 tablespoons unsalted butter
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3 cloves garlic, minced
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1/3 cup low-sodium chicken broth
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Juice of 2 lemons (about 1/4 cup)
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1 tablespoon lemon zest
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1 tablespoon honey or maple syrup (optional)
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1 teaspoon Dijon mustard
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2 tablespoons chopped fresh parsley
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1 large zucchini, sliced into half-moons
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1 red bell pepper, cut into strips
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1 yellow bell pepper, cut into strips
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2 medium carrots, sliced
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1 1/2 cups baby potatoes, halved
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2 tablespoons olive oil
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1 teaspoon dried thyme or rosemary
Instructions
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Preheat oven to 400°F (200°C). Arrange zucchini, bell peppers, carrots, and baby potatoes on a large baking sheet. Drizzle with olive oil, season with salt, pepper, and thyme, and toss to coat. Roast for 25–30 minutes, stirring halfway, until tender and golden.
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Pat chicken dry and season with paprika, garlic powder, Italian herbs, salt, and pepper.
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Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown. Remove chicken from skillet.
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Melt butter in the same skillet over medium heat. Add garlic and sauté for 30 seconds. Stir in chicken broth, lemon juice, Dijon mustard, and scrape up browned bits. Simmer 2–3 minutes, then add lemon zest and honey if using.
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Return chicken to the skillet, spoon sauce over it, and transfer to oven. Roast 15–20 minutes until chicken reaches 165°F (74°C).
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Combine roasted vegetables with chicken or arrange on a platter. Spoon extra sauce over everything and sprinkle with parsley before serving.
Notes
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Use fresh lemon juice and zest for best flavor.
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Don’t overcrowd the skillet when searing chicken; do in batches if needed.
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Leftover sauce can be stored and used as a drizzle over rice or vegetables.
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Customize vegetables according to season or preference.
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Chicken thighs can be substituted for breasts; adjust cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes