Seared Lemon-Garlic Chicken with Roasted Root Vegetables

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

Tender chicken breasts seared with garlic and lemon zest, served alongside oven-roasted carrots and parsnips for a hearty paleo meal. This Mediterranean-inspired paleo recipe (gluten free, whole30), ready in about 50 minutes, pairs chicken breasts, extra virgin olive oil, garlic cloves 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 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.

Prep: 15 min Cook: 35 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 peeled and cut carrots and 2 peeled and cut parsnips with 1 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp chopped rosemary on a rimmed baking sheet. Roast for 25-30 minutes, turning halfway, until tender and caramelized.
  2. Step 2: While vegetables roast, pat dry 2 chicken breasts (6 oz each). Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tsp lemon zest, sauté for 30 seconds until fragrant.
  3. Step 3: Add chicken breasts to skillet, searing for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and let rest for 5 minutes.
  4. Step 4: Pour 1/4 cup water into skillet, scraping browned bits for 1 minute to make a light pan sauce. Drizzle sauce over chicken and serve with roasted vegetables.

Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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 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 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 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 Seared Lemon-Garlic Chicken with Roasted Root Vegetables gluten free?

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

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