Go Back
A delicious Herb Chicken Dinner is displayed as the featured image for the recipe article.

EASY HERB CHICKEN DINNER

This recipe delivers a flavorful and easy herb chicken dinner with roasted vegetables. The key is a fresh herb marinade and roasting at a high temperature to promote browning and even cooking. Resting the chicken before serving ensures a juicy and delicious result.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound small potatoes, quartered
  • 1 pound carrots, peeled and chopped
  • 1 red onion, quartered

Equipment

  • baking sheet
  • small bowl
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Lemon zester
  • Lemon juicer
  • Chef's knife
  • cutting board
  • Meat thermometer
  • paper towels

Method
 

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt and pepper.
  2. Make the Herb Mixture: In a small bowl, combine the parsley, rosemary, thyme, garlic, lemon zest, olive oil, and melted butter. Mix well.
  3. Marinate the Chicken: Spread half of the herb mixture evenly over the chicken breasts, ensuring they are well coated. Let the chicken marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
  4. Prepare the Vegetables: While the chicken is marinating, toss the potatoes, carrots, and red onion with the remaining herb mixture. Season with salt and pepper.
  5. Preheat Oven: Preheat your oven to 400°F (200°C).
  6. Arrange and Bake: Spread the vegetables in a single layer on a large baking sheet. Place the marinated chicken breasts on top of the vegetables.
  7. Bake: Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
  8. Rest and Serve: Let the chicken rest for 5-10 minutes before serving. Drizzle with fresh lemon juice before serving for added brightness.

Notes

For enhanced flavor, dry brine the chicken with salt for at least 30 minutes or overnight before marinating. You can substitute other root vegetables like parsnips or sweet potatoes for the carrots. For a richer flavor, add a sprinkle of Parmesan cheese to the herb mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.