Herb-Crusted Chicken with Vegetables (Printable)

Tender herb-crusted chicken roasted alongside caramelized carrots, parsnips, and sweet potatoes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Herb Crust

05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh thyme leaves, chopped
07 - 2 tablespoons fresh rosemary, finely chopped
08 - 2 cloves garlic, minced
09 - 1 teaspoon lemon zest
10 - 2 tablespoons grated Parmesan cheese, optional

→ Root Vegetables

11 - 3 medium carrots, peeled and cut into 1-inch pieces
12 - 2 parsnips, peeled and cut into 1-inch pieces
13 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
14 - 1 large red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - 3/4 teaspoon salt
17 - 1/2 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the carrots, parsnips, sweet potatoes, and red onion with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - Rub chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
04 - In a small bowl, combine parsley, thyme, rosemary, garlic, lemon zest, and Parmesan if using. Press herb mixture onto the tops of the chicken breasts.
05 - Nestle the herb-crusted chicken breasts among the vegetables on the sheet pan.
06 - Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
07 - Let rest for 3 to 5 minutes before serving. Garnish with extra fresh herbs if desired.

# Expert Hints:

01 -
  • Everything cooks in one pan, which means less dishes and more time actually enjoying your meal.
  • The herb crust gets wonderfully crispy while the chicken stays impossibly tender inside.
  • Those root vegetables develop this deep, honeyed sweetness that makes you forget they're actually vegetables.
02 -
  • If your chicken breasts are thick, consider gently pounding them to an even thickness before seasoning; uneven cooking is the biggest disappointment with sheet pan dinners.
  • Don't crowd the pan—if your baking sheet is small, work in batches or use two sheets; crowding steams instead of roasts, and you'll lose all that precious browning.
03 -
  • Pat your chicken breasts completely dry before seasoning—moisture prevents browning and is the enemy of that crispy crust you're after.
  • If you're concerned about the chicken drying out, place it in the center of the sheet pan surrounded by vegetables so they shield it from the most intense heat.
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