Description
A comforting one-pan garlic-roasted chicken dinner with golden, juicy chicken breasts and caramelized carrots and parsnips, infused with sweet roasted garlic and thyme.
Ingredients
4 bone-in, skin-on split chicken breasts (6–8 oz each)
7 carrots, peeled and cut into 2-inch sticks
7 parsnips, peeled and cut into 2-inch sticks
2 whole heads of garlic, broken into unpeeled cloves
3 garlic cloves, minced
0.67 cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with aluminum foil.
- Arrange the chicken breasts skin-side up on the sheet pan. Scatter the carrots, parsnips, and whole unpeeled garlic cloves around the chicken.
- Drizzle everything evenly with olive oil. Sprinkle with kosher salt, black pepper, and thyme leaves.
- Rub the minced garlic directly onto the chicken pieces.
- Roast in the oven for about 40 minutes, basting the chicken with pan juices and tossing the vegetables once or twice during cooking.
- Remove from the oven when the chicken reaches 155°F on an instant-read thermometer and the vegetables are tender.
- Let the chicken rest for about 10 minutes before serving.
Notes
Swap thyme for rosemary or sage for a different herbal flavor.
Add red onions or sweet potatoes for extra vegetables.
Squeeze fresh lemon juice over the dish before serving for brightness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for best texture.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 620
- Sugar: 8g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 8g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 150mg
