Pan-Seared Chicken with Roasted Hazelton Root Vegetables

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender pan-seared chicken breasts served alongside a medley of roasted root vegetables inspired by the Hazelton region. This American-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, olive oil, salt 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 (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 3 small, quartered red potatoes
• 1 tbsp, chopped fresh thyme
• 1 tbsp lemon juice

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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, and 1 tbsp chopped fresh thyme. Spread evenly on a baking sheet and roast for 30-35 minutes until tender and edges caramelize.
2. Step 2: While vegetables roast, pat dry 2 boneless skinless chicken breasts, then season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, flipping once.
4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Drizzle 1 tbsp fresh lemon juice over the chicken and serve alongside the roasted root vegetables.