Grilled Herb Chicken with Root Vegetables (Printable)

Tender herb-marinated chicken paired with sweet caramelized root vegetables for a satisfying dinner.

# Components:

→ Herb Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons fresh rosemary, chopped
05 - 2 teaspoons fresh thyme leaves
06 - 2 cloves garlic, minced
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Roasted Root Vegetables

09 - 3 medium carrots, peeled and cut into 1-inch chunks
10 - 2 parsnips, peeled and cut into 1-inch chunks
11 - 2 medium potatoes, cut into 1-inch pieces
12 - 1 small red onion, cut into wedges
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

# Method:

01 - In a large bowl, combine olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper. Add chicken breasts and toss to coat evenly.
02 - Cover the bowl and refrigerate for at least 15 minutes, up to 2 hours for enhanced flavor development.
03 - Set oven temperature to 425°F. Line a baking sheet with parchment paper.
04 - In a large bowl, toss carrots, parsnips, potatoes, and red onion with olive oil, dried thyme, salt, and pepper until evenly coated.
05 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, stirring halfway through, until golden brown and tender.
06 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F.
07 - Allow grilled chicken to rest for 5 minutes. Slice if desired and serve alongside roasted root vegetables.

# Expert Advice:

01 -
  • The marinade transforms ordinary chicken into something so tender and flavorful you'll wonder why you ever skipped this step.
  • Roasted root vegetables become naturally sweet and caramelized, proving that simple ingredients just need time and heat to shine.
  • Everything cooks on a schedule that actually works, so you're not stuck managing three different timers.
02 -
  • Don't skip the resting period on the chicken—those five minutes of sitting make the difference between juicy and dry, and it's the easiest upgrade you can give yourself.
  • Cutting your root vegetables the same size is tedious but non-negotiable; uneven pieces mean some burn while others don't cook through, and suddenly you're frustrated at a grill.
03 -
  • A grill pan works just as well as an outdoor grill if you're cooking indoors, and honestly gives you better control over the heat.
  • Save any marinade that didn't touch the raw chicken and drizzle it over the finished plate—it adds another layer of flavor without any food safety concerns.
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