Pan-Seared Chicken with Roasted Root Vegetables and Herb-Infused Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served alongside caramelized roasted root vegetables, drizzled with a fragrant herb-infused olive oil. This mediterranean-inspired whole30 ready in about 55 minutes pairs extra virgin olive oil, chopped fresh rosemary, chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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.

Prep: 15 min Cook: 40 min Serves 2 Mediterranean cuisine 460 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium carrots, 2 medium parsnips, and 1 medium sweet potato (all cut as described) with 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 30-35 minutes, stirring halfway, until tender and caramelized.
  2. Step 2: While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 2 chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper. Place chicken in skillet and sear for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
  3. Step 3: In a small saucepan, warm 1 tbsp olive oil with 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme over low heat for 2-3 minutes until fragrant but not browned. Remove from heat and stir in 1 tbsp lemon juice.
  4. Step 4: Plate the rested chicken breasts alongside the roasted vegetables, then drizzle the herb-infused olive oil over everything before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Root Vegetables and Herb-Infused Olive Oil take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Roasted Root Vegetables and Herb-Infused Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Root Vegetables and Herb-Infused Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Roasted Root Vegetables and Herb-Infused Olive Oil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Roasted Root Vegetables and Herb-Infused Olive Oil whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes