Herb-Crusted Chicken with Root Vegetables (Printable)

Crispy herb-coated chicken roasted with sweet root vegetables for a complete, satisfying dinner.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Herb Crust

05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh thyme leaves, chopped
07 - 2 tablespoons fresh rosemary, finely chopped
08 - 2 cloves garlic, minced
09 - 1 teaspoon lemon zest
10 - 2 tablespoons grated Parmesan cheese (optional)

→ Root Vegetables

11 - 3 medium carrots, peeled and cut into 1-inch pieces
12 - 2 parsnips, peeled and cut into 1-inch pieces
13 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
14 - 1 large red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - 3/4 teaspoon salt
17 - 1/2 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss carrots, parsnips, sweet potatoes, and red onion with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - Rub chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
04 - In a small bowl, combine parsley, thyme, rosemary, garlic, lemon zest, and Parmesan if using. Press herb mixture firmly onto the tops of the chicken breasts.
05 - Nestle the herb-crusted chicken breasts among the vegetables on the sheet pan.
06 - Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
07 - Let rest for 3 to 5 minutes before serving. Garnish with extra fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks together on one sheet, which means less cleanup and more time actually enjoying the meal.
  • The herb crust keeps the chicken juicy while adding a flavor punch that tastes like you fussed over it for hours.
  • Root vegetables caramelize in their own sweet way, transforming into something way better than plain steamed sides.
02 -
  • Don't skip the resting period after roasting, even those few minutes make the difference between juicy chicken and one that's slightly dry.
  • If your vegetables are larger than 1-inch pieces, they won't cook through in the time the chicken needs, so cut them smaller rather than assuming bigger is fine.
03 -
  • If you want extra crunch on your herb crust, sprinkle a small handful of gluten-free breadcrumbs over the herbs before roasting, which creates a texture you can't get any other way.
  • Pat your chicken breasts dry before oiling them, because any surface moisture will steam off instead of allowing the oil to create that slight crust you're after.
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