Herb-Baked Lemon Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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.

Baked with lemon and herbs alongside caramelized root vegetables. This French-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, lemon, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Cook: 25 min Serves 4 French cuisine 380 cal/serving

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Ingredients

4 (6 oz each) chicken breasts
1, thinly sliced lemon
2 tbsp, chopped fresh rosemary
3 cloves, minced garlic
3 tbsp olive oil
2 medium, peeled and cut into 1-inch chunks carrots
2 medium, peeled and cut into 1-inch chunks parsnips
1 small, quartered onion
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place 4 chicken breasts on a baking sheet lined with parchment paper. Top each breast with 3 lemon slices, 2 tbsp chopped fresh rosemary, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Drizzle 2 tbsp olive oil over the chicken, then arrange 2 medium peeled and cut carrots, 2 medium peeled and cut parsnips, and 1 quartered small onion around the chicken.
Step 3: Drizzle the vegetables with 1 tbsp olive oil, then season with 1/4 tsp salt and 1/8 tsp black pepper. Roast for 25 minutes until chicken reaches 165°F (74°C) internally and vegetables are golden and tender when pierced with a fork.