Grilled Herb Chicken Root Vegetables (Printable)

Tender grilled herb chicken paired with sweet caramelized root vegetables for a complete nutritious meal.

# What You'll Need:

→ 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 - ½ 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 - ½ teaspoon salt
16 - ¼ teaspoon black pepper

# How to Make It:

01 - Combine olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper in a large bowl. Add chicken breasts and coat thoroughly. Cover and refrigerate for 15 minutes minimum, up to 2 hours for enhanced flavor development.
02 - Set oven temperature to 425°F. Line a baking sheet with parchment paper.
03 - Toss carrots, parsnips, potatoes, and red onion with olive oil, dried thyme, salt, and pepper in a large bowl. Distribute evenly across the prepared baking sheet.
04 - Place baking sheet in preheated oven and roast for 30-35 minutes, stirring halfway through, until vegetables are golden and tender.
05 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill 6-7 minutes per side until internal temperature reaches 165°F.
06 - Allow chicken to rest for 5 minutes, then slice if desired. Plate with roasted root vegetables and serve immediately.

# Expert Tips:

01 -
  • The herb marinade is so simple you'll wonder why restaurant chicken tastes less interesting than yours.
  • Everything cooks at once, meaning cleanup is actually manageable on a weeknight.
  • Roasted root vegetables become naturally sweet without any added sugar, just time and heat.
02 -
  • Don't skip the resting period after grilling, I learned this the hard way when I served chicken that bled out all its moisture the moment someone cut into it.
  • Cut your vegetables evenly because I've had potatoes finish cooking while carrots were still stubbornly hard, and it changed everything when I learned to be consistent.
03 -
  • Pound your chicken breasts to an even thickness before marinating so they cook at exactly the same rate and nothing ends up dry.
  • Don't flip your chicken more than once on the grill, you're looking for those sear marks to develop into flavor, not for constant attention.
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