Roasted Chicken Breasts with Root Vegetables and Thyme
Elevate your weeknight dinner with this hearty and flavorful recipe for Roasted Chicken Breasts with Root Vegetables and Thyme. Tender, bone-in chicken breasts are oven-roasted to perfection alongside a medley of caramelized root vegetables, including sweet carrots, earthy parsnips, creamy red potatoes, and velvety red onion. Infused with fresh thyme, a zesty garlic-lemon oil, and a hint of black pepper, this one-pan dish offers robust, homestyle flavors with minimal effort. Ready in just a little over an hour, it’s an ideal choice for feeding a crowd or meal prepping for the week. Serve it hot with a sprinkle of fresh herbs and a squeeze of lemon for a wholesome, satisfying meal that's as nutritious as it is delicious. Discover the perfect balance of crispy chicken skin, savory vegetables, and fragrant herbs in this simple yet elegant recipe.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken breasts
- 3 large carrots, peeled and cut into chunks
- 3 medium parsnips, peeled and cut into chunks
- 4 medium red potatoes, cut into small wedges
- 1 large red onion, cut into wedges
- 6 sprigs fresh thyme sprigs
- 4 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 4 cloves garlic cloves, minced
- 1 whole lemon, cut into wedges
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the carrots, parsnips, red potatoes, and red onion. Drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss the vegetables thoroughly to coat them in the oil and seasonings.
Spread the seasoned vegetables evenly across the prepared baking sheet, leaving space in the center for the chicken breasts.
In a small bowl, combine the minced garlic, remaining 2 tablespoons of olive oil, and juice of half the lemon. Stir to create a garlic-lemon oil mixture.
Pat the chicken breasts dry with paper towels and rub them generously with the garlic-lemon oil mixture. Sprinkle the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper evenly over the chicken breasts.
Place the chicken breasts skin-side up in the center of the baking sheet, nestled among the vegetables.
Scatter the thyme sprigs evenly over the chicken and vegetables for aromatic flavor. Optionally, place a few lemon wedges among the vegetables for added citrus notes during roasting.
Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Serve the roasted chicken breasts alongside the flavorful root vegetables, and garnish with freshly chopped thyme or additional lemon wedges if desired.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5269 mg | 229% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 41.7 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 409 mg | 31% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5721 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
