This is a great weeknight chicken dinner. It is a one-pan meal, so clean-up is super easy – always a plus on a busy Wednesday night (or any night for that matter). I make this with whatever vegetables I have in my fridge. Carrots, peppers, cauliflower, sweet potatoes, Brussels sprouts, anything that can be roasted. The trick is to have all of the vegetables roughly the same size so they cook evenly.

The lemon garlic butter moistens the chicken, melts and then drips down to flavor the vegetables. When serving, take the chicken out of the pan and toss the vegetables to coat with the butter in the bottom of the pan. The skin is crispy and the vegetables have delicious lemon and garlic buttery goodness all over them.

The butter can be made ahead of time (I usually always double it and use it on all kinds of things) and keep in the freezer.

Garlic Butter Roasted Chicken

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4 servings

Garlic Butter Roasted Chicken


    For the lemon garlic butter:
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons rosemary, finely minced
  • 3 tablespoons flat leaf parsley, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Zest from one lemon
  • For the chicken:
  • 4 boneless, skin-on chicken breasts
  • Fresh thyme and rosemary to taste
  • 1 zucchini, cut into 1/2-inch circles
  • 1 yellow squash, cut into 1/2-inch circles
  • 1 head broccoli, cut into florets
  • 1 small yellow onion, cut into
  • 1 pound fingerling potatoes, halved
  • 2 lemons, cut into sixths
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  1. Make lemon garlic butter by mixing all of ingredients in small bowl until combined. Chill until ready to use.
  2. Preheat oven to 400°. Line rimmed baking sheet with foil or parchment paper.
  3. Gently loosen skin of the chicken. Add generous tablespoon of lemon garlic butter under skin, spread on surface, sprinkle thyme and rosemary underneath skin. Add vegetables to prepared pan. Drizzle chicken and vegetables with olive oil and season generously with salt and pepper.
  4. Bake for 30 to 40 minutes, until chicken is cooked through and skin is crisp. Remove chicken and place on plate. Toss vegetables to coat with melted butter. Serve with chicken.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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4 thoughts on “Garlic Butter Roasted Chicken

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  1. Abirami Ramachandran said:

    Very cool ideas to cook

  2. Deb said:

    Great recipe. Can be changed up many ways.

  3. Can’t wait to try this recipe especially with all of the vegetables and Garlic Butter. Look forward to this newsletter each time.

  4. ellie said:

    Always enjoy receiving your emails, great recipes and ideas. Going to make the chicken, garlic butter, and veggies-YUM! YUM! can’t wait.