📖 Instructions

1. Preheat your oven to 400°F (200°C). This is essential for getting those veggies nice and caramelized.
2. Prepare the root vegetables: Wash and peel about 1.5 pounds of root vegetables (carrots, potatoes, parsnips – whatever you like!). Cut them into roughly 1-inch pieces. Aim for uniformity so they cook evenly.
3. Season the vegetables: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure every piece is coated!
4. Spread the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Don’t overcrowd the pan; if necessary, use two baking sheets. Overcrowding will steam the veggies instead of roasting them.
5. Prepare the chicken: Pat 4 boneless, skinless chicken breasts (about 6 ounces each) dry with paper towels. This helps them get a nice sear.
6. Make the lemon herb mixture: In a small bowl, combine 2 tablespoons of olive oil, the juice of 1 lemon (about 2 tablespoons), 2 cloves of minced garlic, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. The smell should be incredible!
7. Marinate the chicken: Brush the lemon herb mixture generously over both sides of the chicken breasts. Let it sit for at least 15 minutes, or up to an hour in the refrigerator. The longer it marinates, the more flavorful it will be!
8. Add chicken to the baking sheet: After the vegetables have been roasting for 15 minutes, carefully arrange the marinated chicken breasts on the baking sheet among the vegetables. Give them some space so they can brown properly.
9. Roast: Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to be sure! I almost forgot to mention that time. Sorry!
10. Check for doneness: The chicken is done when it's no longer pink inside and the juices run clear when you pierce it with a fork. The vegetables should be fork-tender and slightly browned.
11. Rest: Remove the baking sheet from the oven and let the chicken and vegetables rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken.
12. Serve: Serve the Lemon Herb Chicken with Roasted Root Vegetables immediately. A sprinkle of fresh parsley adds a nice finishing touch. It’s really delightful!