Lemon-Garlic Herb Chicken & Roasted Root Veggies

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

Marinated in zesty lemon and garlic, roasted with caramelized carrots, parsnips, and sweet potatoes for a vibrant, nutrient-packed meal. This American-inspired sheet-pan recipe (whole30), ready in about 40 minutes, pairs chicken breasts, olive oil, lemon 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 (6 oz each) chicken breasts
• 3 tbsp olive oil
• 1, zested and juiced lemon
• 4 cloves, minced garlic
• 1 tsp dried rosemary
• 2 cups, peeled and cut into 1-inch coins carrots
• 2 cups, peeled and cut into 1-inch coins parsnips
• 2 cups, peeled and cut into 1-inch cubes sweet potatoes
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken breasts dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
2. Step 2: Whisk together 3 tbsp olive oil, lemon zest, lemon juice, minced garlic, and 1 tsp dried rosemary in a small bowl until emulsified.
3. Step 3: Place chicken breasts on a large sheet pan, brush with half the lemon-herb mixture, then arrange carrots, parsnips, and sweet potatoes around the chicken.
4. Step 4: Drizzle remaining lemon-herb mixture over vegetables, toss to coat evenly, and spread in a single layer.
5. Step 5: Roast for 25-30 minutes, or until chicken reaches 165°F internal temperature and vegetables are tender with golden-brown edges.