Pan-Seared Lemon-Garlic Chicken with Roasted Root Vegetables

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

Tender chicken breasts seared with fresh garlic and lemon zest served alongside oven-roasted carrots and parsnips for a hearty paleo meal. This Mediterranean-inspired paleo recipe (gluten free, high protein), ready in about 45 minutes, pairs chicken breasts, olive oil, 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 paleo week and pairs well with roasted root vegetables or a leafy 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.

Prep: 15 min Cook: 30 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 medium peeled carrots and 2 medium peeled parsnips cut into 1-inch pieces with 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tbsp chopped fresh thyme on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
  2. Step 2: Meanwhile, pat dry 2 chicken breasts (6 oz each). Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add chicken breasts to the skillet and sprinkle with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp lemon zest. Sear for 5 minutes on each side until golden and cooked through (internal temperature 165°F).
  4. Step 4: Add 2 tbsp water to the skillet, cover, and let the chicken steam for 2 minutes to stay juicy. Remove from heat and rest for 3 minutes.
  5. Step 5: Serve the pan-seared chicken alongside the roasted root vegetables, garnished with remaining 1/2 tbsp fresh thyme.

Frequently asked questions

How long does Pan-Seared Lemon-Garlic Chicken with Roasted Root Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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 Lemon-Garlic Chicken with Roasted Root Vegetables?

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 chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Lemon-Garlic Chicken with Roasted Root Vegetables?

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 Lemon-Garlic Chicken with Roasted Root Vegetables 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 Lemon-Garlic Chicken with Roasted Root Vegetables gluten free?

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

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