Herb-Crusted Chicken with Roasted Potatoes and Carrots

Name: Herb-Crusted Chicken with Roasted Potatoes and Carrots
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Chicken breasts; 2 tablespoons Fresh rosemary; 2 tablespoons Fresh thyme; 1 teaspoon Garlic powder; 1 tablespoon Lemon zest; 2 tablespoons Olive oil; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 4 Carrots; 4 Potatoes; 1 Zucchini

Succulent chicken breasts coated in a fragrant herb crust, served with caramelized potatoes and carrots for a wholesome weeknight meal.

Cuisine: American

Category: Chicken

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

4 Chicken breasts
2 tablespoons Fresh rosemary
2 tablespoons Fresh thyme
1 teaspoon Garlic powder
1 tablespoon Lemon zest
2 tablespoons Olive oil
1 teaspoon Salt
1/2 teaspoon Black pepper
4 Carrots
4 Potatoes
1 Zucchini

Instructions

Step 1: Preheat oven to 400°F (204°C) and pat 4 boneless, skinless chicken breasts dry with paper towels.
Step 2: In a small bowl, combine 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 1 teaspoon garlic powder, 1 tablespoon lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 3: Rub 2 tablespoons olive oil over chicken breasts, then evenly coat with the herb mixture.
Step 4: Toss 4 sliced carrots, 4 diced potatoes, and 1 diced zucchini with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper, then spread on a baking sheet. Place chicken breasts on top and roast for 25-30 minutes until chicken reaches 165°F and vegetables are tender with golden edges.