🍽️ Herb-Roasted Chicken with Garlic Butter Veggies & Crispy Potatoes 🥦🥕✨
Prep Time: 15 mins
Cook Time: 30 mins
Servings: 2
Calories: ~500 per serving
Ingredients
🍗 For the Chicken:
2 boneless, skinless chicken breasts 🐓
1 tbsp olive oil 🫒
1 tsp smoked paprika 🌶️
½ tsp garlic powder 🧄
½ tsp dried thyme 🌿
Salt & pepper to taste 🧂
🥦 For the Veggies:
1 bunch broccolini (or regular broccoli) 🥦
1 cup baby carrots, halved 🥕
1 tbsp olive oil 🫒
1 tsp garlic powder 🧄
Salt & pepper to taste 🧂
1 tbsp butter 🧈
🥔 For the Potatoes:
1½ cups baby potatoes (red, yellow, purple), halved 🥔
1 tbsp olive oil 🫒
½ tsp dried rosemary 🌿
½ tsp garlic powder 🧄
Salt & pepper to taste 🧂
Directions
Roast the Potatoes: Preheat oven to 400°F (200°C). Toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy. 🥔✨
Cook the Chicken: Season chicken breasts with olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Sear in a skillet over medium heat for 5-6 minutes per side until golden and cooked through. Let rest for 5 minutes before slicing. 🍗🔥
Prepare the Veggies: In the same skillet, add olive oil and butter. Toss in broccolini and carrots, season with garlic powder, salt, and pepper. Sauté for 6-8 minutes until tender-crisp and slightly charred. 🥦🧈
Assemble & Serve: Plate the roasted potatoes, garlic butter veggies, and sliced chicken. Drizzle with any leftover pan juices for extra flavor! 🍽️