Grilled Herb Chicken Dish (Printable Version)

Herb-marinated grilled chicken served with caramelized roasted carrots, parsnips, potatoes, and onions.

# 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 - 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

# How to Make It:

01 - In a large bowl, combine olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper. Add chicken breasts and toss to coat evenly. Cover and refrigerate for at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
03 - In a large bowl, toss carrots, parsnips, potatoes, and red onion with olive oil, dried thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
04 - Roast in the preheated oven for 30-35 minutes, stirring halfway through, until golden and tender.
05 - While vegetables roast, preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until cooked through, reaching an internal temperature of 165°F.
06 - Let chicken rest for 5 minutes, then slice if desired. Arrange on plates with roasted root vegetables and serve immediately.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy because the herb marinade does the heavy lifting while you prep vegetables.
  • Everything cooks at once, meaning you can grill and roast simultaneously without timing games.
  • Those caramelized root vegetables have a natural sweetness that makes people forget they're eating something genuinely healthy.
02 -
  • Don't skip the rest period for the chicken, because serving it straight off the grill means all those flavorful juices escape onto the plate instead of staying inside where they belong.
  • Cut your vegetables to uniform size, which sounds fussy but prevents the tiny pieces from turning to charred dust while waiting for the bigger chunks to soften.
03 -
  • Let your chicken marinate while you shower or check emails; you'll forget about the time passing and end up with better results.
  • If you don't have a grill, a screaming hot cast-iron skillet works perfectly and gives you even more dramatic browning on the chicken.
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