Herb Roasted Chicken Breast with Vegetables Recipe
Herb Roasted Chicken Breast with Vegetables Recipe: Juicy & Healthy Dish
I’ve made a lot of chicken recipes over the years, but this herb-roasted chicken breast with vegetables has really earned a permanent spot in my kitchen. The first time I tried it, the smell of fresh herbs roasting with garlic made the whole house smell like a fancy restaurant.
What I love most is that it all comes together on one pan—less mess, more flavor! The vegetables turn out caramelized and tender, and the chicken stays juicy every single time. It’s one of those dishes that feels gourmet but is secretly so simple.
Ingredients
Here’s everything you’ll need to make this delicious one-pan meal, along with some tips I’ve learned while making it.
- 2 medium chicken breasts (boneless, skinless) – use fresh, not frozen, for juicier results.
- 2 carrots, peeled and chopped – fresh carrots caramelize better than frozen.
- 2 parsnips, peeled and chopped – adds a sweet, nutty flavor to balance the herbs.
- 2 red potatoes, diced – leave the skin on for more texture and nutrients.
- 1 medium sweet potato, peeled and chopped – gives natural sweetness and color.
- 3 tablespoons olive oil – extra virgin olive oil works best for roasting flavor.
- 3 cloves garlic, minced – fresh garlic is much more flavorful than pre-minced.
- 1 tablespoon fresh thyme leaves – avoid dried thyme for a fresher, brighter taste.
- 1 tablespoon fresh basil, chopped – adds a sweet, fragrant layer.
- 1 tablespoon fresh oregano, chopped – gives an earthy, peppery flavor.
- 1 tablespoon fresh parsley, chopped – perfect for brightness and garnish.
- 1 teaspoon smoked paprika – adds depth and a subtle smoky note.
- ¼ teaspoon ground nutmeg – a little goes a long way for warmth.
- Salt and pepper to taste – season generously for the best results.
Note: This quantity makes about 2 servings.
Variations
If you like to experiment, here are some ways to make this recipe your own:
- Vegetarian swap: Replace chicken with chickpeas, marinated tofu, or roasted cauliflower steaks.
- Low-carb version: Use zucchini, mushrooms, and bell peppers instead of potatoes and sweet potatoes.
- Spicy kick: Add ½ teaspoon cayenne pepper or a sprinkle of red chili flakes to the seasoning mix.
- Herb swap: Try rosemary instead of oregano for a stronger, piney aroma.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
- Large roasting pan – for holding chicken and veggies in a single layer for even cooking.
- Mixing bowls – for coating vegetables and chicken with the seasoning mix.
- Chef’s knife – to chop vegetables into uniform pieces.
- Cutting board – for safe and clean chopping.
- Kitchen thermometer – to check chicken’s internal temperature (165°F).
How to Make Herb Roasted Chicken Breast with Vegetables?
Everything you need for a flavorful, wholesome dinner is right here—juicy chicken, roasted vegetables, and a fragrant herb mix that fills the kitchen with mouthwatering aromas.
Prepare the Ingredients
Preheat your oven to 400°F (200°C). Wash, peel (if needed), and chop all vegetables into similar-sized pieces, around ½ to ¾ inch thick. This helps them roast evenly and prevents some from burning while others stay undercooked.
Make the Seasoning Mix
In a medium mixing bowl, combine olive oil, minced garlic, thyme, basil, oregano, parsley, smoked paprika, nutmeg, salt, and pepper. Stir until the herbs and spices are evenly distributed in the oil.
Season Chicken and Vegetables
Divide the seasoning mix in half. Toss the vegetables in one half until they are well-coated. Rub the remaining seasoning over the chicken breasts, making sure every side gets covered for maximum flavor.
Arrange on the Pan
Place the chicken breasts in the center of a large roasting pan. Spread the seasoned vegetables evenly around the chicken in a single layer so everything roasts evenly without steaming.
Roast to Perfection
Put the roasting pan in the oven and cook for 25–30 minutes. Around the 15-minute mark, gently toss the vegetables so they roast on all sides. The chicken is ready when it reaches an internal temperature of 165°F, and the vegetables should be fork-tender and lightly caramelized.
Serve and Enjoy
Remove from the oven and let the chicken rest for a couple of minutes before slicing. Serve the chicken alongside the golden vegetables, garnished with extra fresh parsley for a pop of color.
Additional Tips for Making This Recipe Better
Here’s what I’ve learned after making this recipe many times:
- Cut all vegetables the same size so they cook evenly.
- Take chicken out of the fridge 20 minutes before cooking for even doneness.
- Use fresh herbs whenever possible—they make a huge difference in flavor.
- Toss veggies halfway through roasting for perfect caramelization.
- Line the pan with parchment paper for super easy cleanup.
How to Serve Herb Roasted Chicken Breast with Vegetables?
I like to serve each plate with a chicken breast in the center and a colorful mix of vegetables on the side. A sprinkle of fresh parsley or basil makes it look restaurant-worthy. It pairs beautifully with a crisp green salad, garlic bread, or even a light yogurt-based dipping sauce like tzatziki.
Nutritional Information
This meal is balanced and nutrient-rich. Per serving (approximate):
- Calories: 531
- Protein: 41g
- Carbohydrates: 50g
- Fat: 19g
Make Ahead and Storage
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat in the oven at 350°F for 10–12 minutes or in the microwave until hot.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Why You’ll Love This Recipe
This isn’t just a chicken and veggies recipe—it’s a go-to meal you’ll want on repeat. Here’s why:
- Quick and easy: Simple prep and minimal steps mean dinner is ready in under an hour.
- Healthy yet satisfying: Packed with lean protein, fiber, and vitamins.
- Customizable: You can easily change the herbs, vegetables, or spices.
- One-pan cleanup: Everything cooks together, so you spend less time doing dishes.
- Full of flavor: Fresh herbs and spices give it a gourmet touch without extra work.
Herb Roasted Chicken Breast with Vegetables Recipe
Ingredients
Method
- Preheat your oven to 400°F (200°C). Wash, peel (if needed), and chop all vegetables into similar-sized pieces, around ½ to ¾ inch thick. This helps them roast evenly and prevents some from burning while others stay undercooked.
- In a medium mixing bowl, combine olive oil, minced garlic, thyme, basil, oregano, parsley, smoked paprika, nutmeg, salt, and pepper. Stir until the herbs and spices are evenly distributed in the oil.
- Divide the seasoning mix in half. Toss the vegetables in one half until they are well-coated. Rub the remaining seasoning over the chicken breasts, making sure every side gets covered for maximum flavor.
- Place the chicken breasts in the center of a large roasting pan. Spread the seasoned vegetables evenly around the chicken in a single layer so everything roasts evenly without steaming.
- Put the roasting pan in the oven and cook for 25–30 minutes. Around the 15-minute mark, gently toss the vegetables so they roast on all sides. The chicken is ready when it reaches an internal temperature of 165°F, and the vegetables should be fork-tender and lightly caramelized.
- Remove from the oven and let the chicken rest for a couple of minutes before slicing. Serve the chicken alongside the golden vegetables, garnished with extra fresh parsley for a pop of color.
Notes
- Cut all vegetables the same size so they cook evenly.
- Take chicken out of the fridge 20 minutes before cooking for even doneness.
- Use fresh herbs whenever possible—they make a huge difference in flavor.
- Toss veggies halfway through roasting for perfect caramelization.
- Line the pan with parchment paper for super easy cleanup.
