Grilled Herb-Marinated Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy grilled chicken marinated in fresh herbs paired with a medley of caramelized roasted root vegetables, perfect for a wholesome family dinner. This Mediterranean-inspired Father’s Day recipe, ready in about 110 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 4 tbsp olive oil
• 2 tbsp, chopped fresh rosemary leaves
• 1 tbsp, chopped fresh thyme leaves
• 3 minced garlic cloves
• 2 tbsp lemon juice
• 3 large, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and sliced into 1-inch pieces parsnips
• 1 large, cut into wedges red onion
• 2 tsp divided salt
• 1 tsp divided black pepper

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Instructions

1. Step 1: In a bowl, combine 4 tbsp olive oil, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, and 2 tbsp lemon juice with 1 tsp salt and 1/2 tsp black pepper; whisk well to create the marinade.
2. Step 2: Place 4 boneless skinless chicken breasts into a large ziplock bag and pour in the marinade. Seal and refrigerate for at least 1 hour, turning occasionally to coat evenly.
3. Step 3: Preheat the oven to 425°F (220°C). On a large baking sheet, toss 3 large peeled carrots, 2 medium peeled parsnips, and 1 large red onion cut into wedges with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread in a single layer and roast for 30-35 minutes, stirring halfway, until vegetables are tender and caramelized.
4. Step 4: While vegetables roast, preheat a grill or grill pan over medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
5. Step 5: Let chicken rest for 5 minutes before slicing. Serve sliced grilled chicken alongside the roasted root vegetables for a hearty and balanced meal.