Pan-Seared Lemon Garlic Chicken with Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chicken breasts pan-seared with fresh lemon and garlic, served alongside a medley of roasted paleo-friendly root vegetables. This Mediterranean-inspired paleo recipe (gluten free, whole30), ready in about 50 minutes, pairs chicken breasts, fresh lemon juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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

• 2 pieces (6 oz each) chicken breasts
• 2 tbsp fresh lemon juice
• 3 minced garlic cloves
• 3 tbsp olive oil
• 2 medium, cut into 1-inch chunks carrots
• 2 medium, cut into 1-inch chunks parsnips
• 1 medium, cut into 1-inch cubes sweet potato
• 1 tsp chopped fresh rosemary
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium carrots, 2 medium parsnips, and 1 medium sweet potato, all cut into 1-inch chunks, with 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp chopped fresh rosemary. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Step 2: While vegetables roast, pat dry 2 chicken breasts (6 oz each). In a bowl, mix 2 tbsp fresh lemon juice, 3 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Marinate chicken in this mixture for 10 minutes.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add marinated chicken breasts and sear for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F. Spoon pan juices over chicken while cooking.
4. Step 4: Serve the pan-seared lemon garlic chicken alongside the roasted root vegetables, garnishing with an extra sprinkle of fresh rosemary if desired.