Lemon Garlic Butter Chicken with Roasted Vegetables

A delightful dish featuring succulent chicken in a lemon garlic butter sauce, complemented by roasted carrots and asparagus. Perfect for a family dinner.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees. Wash and dry produce. Trim and discard bottom 1 inch from asparagus. Trim, peel, and cut carrots into ½-inch pieces. Peel and finely chop garlic. Pick and finely chop parsley leaves. Quarter lemon.

Step 2

Toss asparagus (12-15 minutes) with oil, salt, and pepper on one side of baking sheet. Toss carrots with oil, salt, and pepper on empty side. Roast 20-25 minutes until browned and tender.

Step 3

Pat chicken dry with paper towels. Season with salt and pepper. Heat oil in large pan over medium-high heat. Cook chicken 5-6 minutes per side. Turn off heat; transfer to cutting board. Wash out pan.

Step 4

Heat oil in pan over medium heat. Add garlic; cook 30 seconds. Add ¼ cup water and stock concentrate; simmer 2-3 minutes. Remove from heat; stir in butter until melted. Stir in sour cream, half the parsley, and lemon juice. Season with salt and pepper.

Step 5

Thinly slice chicken. Divide chicken, carrots, and asparagus between plates. Drizzle chicken with sauce. Sprinkle with remaining parsley. Serve with lemon wedges.