# What You 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:
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, or up to 2 hours for enhanced flavor development.
02 - Preheat the 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. Distribute evenly on the prepared baking sheet.
04 - Roast in the preheated oven for 30 to 35 minutes, stirring halfway through cooking, until golden brown and tender.
05 - While vegetables roast, preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6 to 7 minutes per side until cooked through, reaching an internal temperature of 165°F.
06 - Allow chicken to rest for 5 minutes, then slice if desired. Serve alongside roasted root vegetables.
