Grilled Herb Chicken Root Vegetables (Print View)

Tender grilled herb chicken with sweet caramelized carrots, parsnips, and potatoes for a hearty, nutritious dinner.

# 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

# Method:

01 - In a large bowl, combine olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper. Add chicken breasts and toss to coat evenly.
02 - Cover bowl and refrigerate for at least 15 minutes, up to 2 hours for enhanced flavor development.
03 - Heat oven to 425°F and line a baking sheet with parchment paper.
04 - In a large bowl, combine carrots, parsnips, potatoes, and red onion with olive oil, dried thyme, salt, and pepper. Toss until evenly coated.
05 - Spread vegetable mixture evenly on prepared baking sheet and roast for 30-35 minutes, stirring halfway through, until golden and tender.
06 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill 6-7 minutes per side until internal temperature reaches 165°F.
07 - Allow chicken to rest for 5 minutes, then slice if desired. Plate alongside roasted root vegetables.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy because the lemon and herbs do all the heavy lifting while you're not even in the kitchen.
  • Roasted root vegetables develop this almost caramelized sweetness that makes you forget you're eating something genuinely good for you.
  • Everything comes together in under an hour, which means weeknight dinner that tastes like you tried harder than you actually did.
02 -
  • Don't skip the resting period for the chicken, those 5 minutes feel like nothing but they're the difference between juicy and dry.
  • Check your vegetables halfway through roasting and give them a good stir, otherwise the bottoms catch and the tops don't brown evenly.
03 -
  • If you don't have a grill, a grill pan on the stovetop works just as well, and you get the same char without needing outdoor space.
  • Swap sweet potatoes or turnips in for some of the root vegetables if you want to change things up, the technique stays exactly the same and the results are always delicious.
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