Brussels Light Tower: Herb-Crusted Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent chicken breasts crusted with fresh herbs and baked until golden, served atop a vibrant medley of roasted root vegetables that mimic the historic skyline of Brussels. This Belgian-inspired chicken recipe, ready in about 43 minutes, pairs chicken breasts, fresh thyme, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 28 min Serves 4 Belgian cuisine 320 cal/serving

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Ingredients

4 (300g total), boneless and skinless chicken breasts
2 tsp, finely chopped fresh thyme
1 tsp, finely chopped fresh rosemary
1 tsp lemon zest
2 tbsp olive oil
3 medium (200g), julienned carrots
2 medium (150g), julienned parsnips
1 tbsp, chopped parsley
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place 300g chicken breasts on a parchment-lined baking sheet. Mix 2 tsp chopped thyme, 1 tsp chopped rosemary, 1 tsp lemon zest, and 2 tbsp olive oil. Rub evenly over chicken breasts, then season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Toss 200g julienned carrots and 150g julienned parsnips with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the baking sheet around the chicken.
Step 3: Bake for 25-28 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with golden edges. Baste chicken with pan juices halfway through cooking.
Step 4: Transfer chicken to a plate and let rest 5 minutes. Arrange roasted vegetables around the chicken, then sprinkle with 1 tbsp fresh chopped parsley for a vibrant 'light' finish.