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One Pan Herb Roasted Chicken and Vegetables: The Ultimate Comfort Meal

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  • Author: Luna
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

This one pan herb roasted chicken and vegetables recipe is your go-to for a flavorful, easy-to-make, and nutrient-packed meal. Juicy chicken breasts roast alongside tender carrots, parsnips, potatoes, and sweet potatoes, all seasoned with fresh herbs and spices. The result? A wholesome, balanced dish perfect for busy weeknights, meal prepping, or impressing dinner guests.

Ingredients

  • 2 medium carrots, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 2 medium potatoes, cubed
  • 1 large sweet potato, cubed
  • 3 tablespoons olive oil
  • 2–3 tablespoons fresh herbs (thyme, parsley, basil, oregano), chopped
  • 4 garlic cloves, minced
  • 1 teaspoon paprika (smoked, sweet, or regular)
  • ¼ teaspoon nutmeg
  • Salt, to taste
  • Black pepper, to taste
  • 4 medium chicken breasts (boneless, skinless)

Instructions

  1. Preheat Your Oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Prepare the Vegetables:
    • Wash, peel, and chop the carrots, parsnips, potatoes, and sweet potato into evenly sized pieces.
    • In a large bowl, toss the vegetables with 2 tablespoons of olive oil, half the minced garlic, 1 tablespoon of the fresh herbs, paprika, nutmeg, salt, and pepper.
    • Spread the seasoned vegetables evenly on the prepared baking sheet.
  3. Season the Chicken:
    • Pat the chicken breasts dry with a paper towel.
    • Rub the chicken with the remaining 1 tablespoon olive oil and minced garlic. Sprinkle with salt, pepper, and the remaining fresh herbs.
  4. Assemble the Pan:
    • Place the chicken breasts on top of the vegetable mixture, ensuring there’s space between them for even cooking.
    • Drizzle a little extra olive oil over everything if desired.
  5. Roast Everything:
    • Roast the chicken and vegetables in the oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender.
    • If the chicken finishes cooking before the vegetables, remove it from the pan and let the vegetables roast for an additional 5–10 minutes.
  6. Serve and Enjoy:
    • Let the dish rest for 5 minutes after removing it from the oven.
    • Garnish with extra fresh herbs, serve warm, and enjoy a hearty, wholesome meal!

Notes

  • Chicken Alternatives: You can substitute chicken breasts with chicken thighs, drumsticks, or even salmon. Adjust the cooking time as needed.
  • Veggie Variations: Feel free to add Brussels sprouts, zucchini, bell peppers, or other favorite vegetables.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating Tip: Reheat in a 350°F oven to maintain the crispiness of the roasted vegetables.

Vegan Option: Swap chicken for tofu, tempeh, or chickpeas for a plant-based version

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

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Find it online: https://bellyrecipes.com/one-pan-herb-roasted-chicken-and-vegetables-the-ultimate-comfort-meal/