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Herb Roasted Chicken Breast with Vegetables Recipe
Ash Tyrrell

Herb Roasted Chicken Breast with Vegetables Recipe

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.