Herb-Infused Chicken and Root Vegetables with Thyme Butter

Juicy chicken breasts roasted with earthy root vegetables, finished with a fragrant thyme butter for a comforting, elegant weeknight meal.

Cuisine: French

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

• 2 Chicken breasts
• 2 medium Carrots
• 2 medium Parsnips
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tsp Fresh thyme
• 2 tbsp Butter
• 1 tbsp Lemon juice

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and cut the 2 medium carrots and 2 medium parsnips into 1/2-inch pieces.
2. Step 2: Place the vegetable pieces in a baking dish, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat evenly.
3. Step 3: Roast for 20 minutes until tender and caramelized at the edges, stirring once halfway through.
4. Step 4: Season the 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat.
5. Step 5: Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
6. Step 6: Melt 2 tbsp butter in a small saucepan over low heat, then stir in 1 tsp fresh thyme and 1 tbsp lemon juice. Simmer for 1 minute until slightly thickened.
7. Step 7: Slice the chicken and arrange over the roasted vegetables, drizzling with the thyme butter sauce before serving.