Description
A quick, single-pan meal featuring juicy chicken and roasted vegetables, requiring minimal cleanup and maximum flavor.
Ingredients
4 (6 oz) chicken breasts
2 tbsp butter (or olive oil for halal)
3 cloves garlic (minced or finely chopped)
4 stalks celery (cut into 2″ batons)
4 medium carrots (julienned)
1 large onion (quartered)
Fresh thyme (optional, for garnish)
Salt to taste
Parchment paper (optional, for easier cleanup)
Instructions
Preheat oven to 400°F (200°C)
Pat chicken breasts dry and season with salt
Melt butter or olive oil in a large oven-safe pan
Sauté minced garlic in the pan for 1 minute
Add chicken to the pan and sear for 5 minutes per side
Add prepared veggies to the pan and stir to coat in the garlic-butter mixture
Cover the pan with foil and transfer to the oven
Roast for 20-25 minutes until chicken reaches 165°F and veggies are tender
Let chicken rest for 5 minutes before slicing
Plate roasted chicken with vegetables and garnish with thyme if desired
Notes
For halal option, substitute butter with olive oil
Use parchment paper to prevent sticking and simplify cleanup
Optional: Add 1/2 cup chicken stock before roasting for a rich sauce base
Choose thighs for a juicier, richer flavor option
Veggie alternatives: Add bell peppers or zucchini for variety
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: One-Pan
Nutrition
- Serving Size: 1 chicken breast + 1 cup vegetables
- Calories: 320
- Sugar: 1g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg