Grilled Herb Chicken with Roasted Root Vegetables (Print Version)

Herb-marinated chicken grilled and served with caramelized root vegetables for a wholesome, flavorful meal.

# What You'll Need:

→ 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

# Steps to Follow:

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 at least 15 minutes, or up to 2 hours for enhanced flavor development.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a separate large bowl, toss carrots, parsnips, potatoes, and red onion with olive oil, dried thyme, salt, and pepper. Distribute vegetables evenly on the prepared baking sheet.
03 - Place baking sheet in preheated oven and roast for 30 to 35 minutes, stirring halfway through cooking, until vegetables are golden brown and tender.
04 - While vegetables roast, preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6 to 7 minutes per side until cooked through, reaching an internal temperature of 165°F.
05 - Allow grilled chicken to rest for 5 minutes. Slice if desired and serve alongside roasted root vegetables.

# Additional Tips::

01 -
  • The herb marinade keeps the chicken impossibly juicy while tasting restaurant-quality without any fussing.
  • Everything cooks at once so you're not juggling pans or running between the stove and grill.
  • Those caramelized root vegetables are sweet and savory at the same time, nothing fancy but genuinely crave-worthy.
02 -
  • Don't skip the resting period for the chicken, even though you're eager to eat it, because it's the difference between juicy and dry.
  • If your vegetables aren't getting golden and caramelized, your oven temperature might be running cool, so consider increasing it slightly or roasting a bit longer.
03 -
  • If you don't have a grill, a grill pan works just as well and gives you nearly identical results with less charring.
  • Slightly thicker-cut chicken breasts stay juicier than thinner ones, so ask your butcher to cut them that way if possible.
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