Grilled Herb Chicken Roasted Vegetables (Print Version)

Herb-marinated chicken paired with caramelized roasted root vegetables for a wholesome, flavorful meal.

# Components:

→ 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

# Directions:

01 - Combine olive oil, lemon juice, rosemary, thyme, minced garlic, salt, and pepper in a large bowl. 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, combine carrots, parsnips, potatoes, and red onion with olive oil, dried thyme, salt, and pepper. Toss until evenly coated.
03 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast in preheated oven for 30 to 35 minutes, stirring halfway through cooking, until vegetables are golden brown and tender.
04 - 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 an internal temperature of 165°F.
05 - Allow grilled chicken to rest for 5 minutes before slicing if desired. Plate chicken alongside roasted root vegetables and serve immediately.

# Expert Advice:

01 -
  • The chicken stays juicy because the marinade does the heavy lifting while you prep other things—no stress, just flavor.
  • Roasting the vegetables brings out their natural sweetness, and they caramelize at the edges in a way that makes people ask for seconds.
  • Everything cooks on a timeline that actually works, so the chicken and vegetables finish around the same moment.
02 -
  • Don't skip the rest time after grilling; it's the difference between chicken that's juicy and chicken that's dry, and it only takes five minutes.
  • If your vegetables aren't getting those gorgeous caramelized edges, make sure they're in a single layer and the oven is actually preheated—crowding them or a cool oven will steam them instead of roasting them.
03 -
  • Pound your chicken breasts to roughly the same thickness before marinading so they cook evenly and finish at the same time.
  • If you don't have a grill, a grill pan indoors works just fine—you'll still get good color and flavor on the chicken.
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