Pan-Seared Chicken with Medley of Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Seared to golden perfection paired with a colorful assortment of oven-roasted root vegetables seasoned with aromatic herbs. This American-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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

• 2 pieces, about 6 oz each boneless skinless chicken breasts
• 2 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 3 small, quartered red potatoes
• 4 tbsp, divided olive oil
• 1 tsp, chopped fresh rosemary
• 1 tsp, chopped fresh thyme
• 3 cloves, minced garlic cloves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2, juiced lemon

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium carrots, 2 medium parsnips, and 3 small quartered red potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp chopped fresh rosemary, and 1/2 tsp chopped fresh thyme. Spread vegetables evenly on a baking sheet and roast for 30-35 minutes until tender and edges are caramelized.
2. Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until internal temperature reaches 165°F and the exterior is golden brown.
3. Step 3: In the last minute of cooking, add 3 minced garlic cloves to the skillet and sauté until fragrant, about 30 seconds. Remove chicken and let rest for 5 minutes.
4. Step 4: Toss roasted vegetables with remaining 1/2 tsp rosemary, 1/2 tsp thyme, and juice of 1/2 lemon. Serve chicken atop the roasted root vegetables, spooning any pan juices over the top.