Pin This Grilled Herb Chicken with Roasted Root Vegetables is a quintessential wholesome meal, combining lean protein with earthy, caramelized garden favorites. The bright notes of lemon and fresh herbs elevate the juicy chicken breasts, while the high-heat roasting brings out the natural sweetness of carrots and parsnips.
Pin Whether you're looking for a reliable weeknight dinner or a healthy option for meal prep, this dish delivers on both nutrition and taste. The combination of rosemary and thyme creates a classic aroma that makes your kitchen feel like a gourmet bistro.
Ingredients
- For the Herb Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Roasted Root Vegetables:
- 3 medium carrots, peeled and cut into 1-inch chunks
- 2 parsnips, peeled and cut into 1-inch chunks
- 2 medium potatoes, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Step 1: Marinate the Chicken
- In a large bowl, combine olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper. Add chicken breasts and toss to coat. Cover and marinate in the refrigerator for at least 15 minutes (up to 2 hours for more flavor).
- Step 2: Prepare the Oven
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 3: Season the Vegetables
- In a large bowl, toss carrots, parsnips, potatoes, and red onion with olive oil, dried thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
- Step 4: Roast
- Roast vegetables in the preheated oven for 30-35 minutes, stirring halfway, until golden and tender.
- Step 5: Grill the Chicken
- While vegetables roast, preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side or until cooked through (internal temperature 165°F/74°C).
- Step 6: Rest and Serve
- Let chicken rest for 5 minutes, then slice if desired. Serve with roasted root vegetables.
Zusatztipps für die Zubereitung
Using a grill pan helps achieve those iconic char marks even if you aren't cooking outdoors. To ensure even cooking, try to cut all your root vegetables into uniform 1-inch pieces. Don't forget to use your tongs to flip the chicken and stir the vegetables safely during the process.
Varianten und Anpassungen
You can easily customize this dish by substituting sweet potatoes or turnips for the standard potatoes and parsnips to create a different flavor profile. If you prefer a bit of tang, a sprinkle of feta cheese over the vegetables before serving adds a wonderful creamy element.
Serviervorschläge
Garnish the plate with a bit of fresh parsley for a pop of color. This meal pairs exceptionally well with a crisp Sauvignon Blanc or a light Chardonnay to complement the herbal and citrus notes of the chicken.
Pin This balanced plate is as visually appealing as it is delicious, offering a satisfying mix of textures and savory herb-filled flavors in every bite.
Recipe Q&A
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes, but up to 2 hours for deeper flavor penetration. The lemon and herbs need time to infuse into the meat, making each bite more tender and aromatic.
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless thighs work beautifully and may even stay juicier due to their higher fat content. Adjust grilling time to 8-10 minutes per side, ensuring the internal temperature reaches 165°F.
- → What other vegetables can I roast?
Sweet potatoes, turnips, rutabaga, or butternut squash all work wonderfully. Just cut everything into similar-sized pieces so they roast evenly, about 1-inch chunks work best for even cooking.
- → Can I cook everything in the oven?
Yes. Bake the marinated chicken on a separate sheet at 425°F for 20-25 minutes while the vegetables roast. You can also grill the vegetables on skewers if you prefer to keep everything outdoors.
- → How do I know when the chicken is done?
Use a meat thermometer to check that the thickest part reaches 165°F. The juices should run clear when pierced, and the meat should feel firm but spring back when touched gently.
- → Can I prepare this ahead of time?
The marinade can be made up to a day ahead. Vegetables can be cut and stored in water overnight. Marinate chicken up to 2 hours before cooking, then grill and roast just before serving for the best texture and flavor.