Ingredients
4 (6 oz each) chicken breasts
1/2 cup unsalted butter
4 cloves garlic
2 medium yellow onions
3 medium carrots
Instructions
Slice onions into 1/4-inch rounds
Cut carrots diagonally into 2-inch pieces
Pound chicken breasts to 1/2-inch thickness
Melt butter in a small bowl; add minced garlic, salt, pepper, and thyme
Preheat oven to 425°F (220°C)
Arrange veggies on a rimmed baking sheet
Place chicken breasts on top, skin-side up
Baste chicken and veggies with butter mixture
Roast for 15 minutes
Rotate pan and baste again
Cook 10-12 more minutes until chicken reaches 165°F
Notes
Use thighs for more moisture
Clarified butter prevents burning
Substitute shallots for onions or parsnips for sweeter flavor
Use a sturdy baking sheet to prevent warping
Overlap veggies slightly for flavor exchange
Rotate pan after roasting for even browning
- Prep Time: 15
- Cook Time: 35
- Category: recipes
- Method: Roasting
- Cuisine: Comfort Food
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg