Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Prepare vegetables and chicken by rinsing and slicing, then mince garlic.
- In a small bowl, whisk together melted butter, minced garlic, thyme, smoked paprika, salt, and pepper to make the garlic butter mixture.
- Pat chicken dry and rub the garlic butter mixture evenly over each piece. Place chicken in the center of a large sheet pan.
- Arrange broccoli, bell pepper, and squash around the chicken. Drizzle vegetables with olive oil and season with salt and pepper.
- Bake for 25-30 minutes until chicken reaches 165°F (74°C) and vegetables are tender. Optional: broil for 2-3 minutes for a golden finish.
- Garnish with fresh parsley if desired, then serve hot directly from the pan for a complete meal.
Notes
- Use chicken thighs instead of breasts for juicier, more flavorful results.
- Feel free to add other vegetables like carrots, zucchini, or green beans for variety.
- Adjust cooking time if using bone-in chicken.
- This dish can be stored in an airtight container for up to 3 days, and freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking/Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 140mg