Herb-Crusted Chicken Breast with Roasted Root Vegetables and Garlic Oil
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 26 min
- Cost
- $16.50
- Nutrition
- 480 cal · 40g protein
- sheet-pan
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain chicken, sauce on the side
Herb-Crusted Chicken Breast with Roasted Root Vegetables and Garlic Oil is a weeknight dinner that serves 4 and is on the table in about 36 minutes, for around $17 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless chicken breasts
- 3/4 lb parsnips
- 3/4 lb carrots
- 2 sprigs fresh thyme
- 4 leaves fresh sage
- 5 cloves garlic
- 5 tbsp extra virgin olive oil
- 1 count fresh lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Toss parsnips and carrots cut into 2-inch pieces with 2 tablespoons olive oil, salt, and pepper; spread on sheet pan and roast at 425°F for 12 minutes.
- While vegetables roast, finely chop thyme and sage leaves; pat chicken breasts dry and coat with 1 tablespoon olive oil, the herb mixture, salt, and pepper.
- Push vegetables to the sides of the pan, place herb-coated chicken in the center, and roast for 12–14 minutes until chicken reaches 165°F internal temperature.
- In a small bowl, mince garlic and mix with remaining 2 tablespoons olive oil and juice from the lemon; drizzle over chicken and vegetables.
- Divide chicken and roasted vegetables among four plates and serve.
- Picky eater tip: serve the carrots and chicken plain, with the garlic oil on the side.
- Make ahead: cut the vegetables and chop the herbs up to a day ahead and store them covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 40 g
- Carbohydrates
- 32 g
- Fiber
- 5 g
- Sugar
- 5 g
- Fat
- 20 g
- Saturated fat
- 3 g
- Sodium
- 380 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop