Tender herb-marinated chicken paired with sweet roasted carrots, parsnips, and potatoes for a hearty, nourishing meal.
# Ingredients:
→ Herb Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons fresh rosemary, chopped
05 - 2 teaspoons fresh thyme leaves
06 - 2 cloves garlic, minced
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Roasted Root Vegetables
09 - 3 medium carrots, peeled and cut into 1-inch chunks
10 - 2 parsnips, peeled and cut into 1-inch chunks
11 - 2 medium potatoes, cut into 1-inch pieces
12 - 1 small red onion, cut into wedges
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
# Instructions:
01 - In a large bowl, combine olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper. Add chicken breasts and toss to coat thoroughly. Cover and refrigerate for minimum 15 minutes, up to 2 hours for enhanced flavor development.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
03 - In a large bowl, toss carrots, parsnips, potatoes, and red onion with olive oil, dried thyme, salt, and pepper. Spread evenly on prepared baking sheet in single layer.
04 - Roast in preheated oven for 30 to 35 minutes, stirring halfway through cooking, until golden brown and tender.
05 - While vegetables roast, preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6 to 7 minutes per side until cooked through, reaching internal temperature of 165°F.
06 - Allow chicken to rest for 5 minutes before slicing. Arrange on serving plates with roasted root vegetables.
