Roasted Herb Chicken with Garlic-Infused Vegetables

In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, black pepper, and rosemary.
Rub the seasoning mixture onto the chicken breasts.
Place the chicken on a baking sheet lined with parchment paper.
Step 2: Roast the Potatoes and Carrots
In a large bowl, toss the halved baby potatoes and sliced carrots with olive oil, garlic powder, thyme, oregano, salt, and pepper.
Spread them evenly on a separate baking sheet and roast for 25 minutes.
Step 3: Add Broccoli and Chicken to the Oven
After 25 minutes, add the broccoli florets to the baking sheet with the potatoes and carrots.
Place the prepared chicken on another section of the same sheet or a separate baking tray.
Roast everything together for another 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Step 4: Sauté the Zucchini
While the chicken and vegetables are roasting, heat a pan over medium heat with a small amount of olive oil.
Add zucchini slices and sauté for 3-4 minutes per side until golden brown.
Season with salt and pepper to taste.
Step 5: Assemble and Serve
Once fully cooked, let the chicken rest for a few minutes before slicing or shredding.
Arrange the roasted potatoes, carrots, and broccoli on a plate alongside the sautéed zucchini.
Top with the sliced chicken and garnish with fresh herbs if desired.
Serve immediately and enjoy!
Serving and Storage Tips