Herb-Roasted Chicken Breast with Vegetables Recipe

Introduction

Herb-roasted chicken breast is a timeless dish cherished for its simplicity and savory flavors. This recipe combines tender chicken breast with an assortment of fresh vegetables, infused with aromatic herbs and garlic, creating a wholesome and satisfying meal.

Ingredients

To prepare this dish, gather:

• Chicken breast
• Assorted vegetables (bell peppers, carrots, zucchini)
• Fresh herbs (rosemary, thyme, parsley)
• Olive oil
• Garlic cloves
• Salt and pepper

Preparation

Begin by preheating your oven and preparing a baking tray with parchment paper. Rinse the chicken breast and pat dry with paper towels. Chop the vegetables into bite-sized pieces and finely mince the garlic.

Seasoning and Marinating

In a small bowl, mix olive oil with finely chopped herbs and minced garlic. Season the chicken breast and vegetables generously with salt and pepper. Rub the herb and oil mixture onto the chicken and vegetables, ensuring they are evenly coated. Allow them to marinate for at least 30 minutes to enhance the flavors.

Roasting Process

Preheat your oven to 400°F (200°C). Arrange the marinated chicken breast and vegetables on the prepared baking tray. Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender, turning once halfway through.

Presentation

Serve the herb-roasted chicken breast and vegetables hot from the oven. Garnish with fresh herbs like parsley or thyme for an added burst of flavor. Consider plating with a side of steamed rice or a crisp green salad for a balanced meal.

Health Benefits

This dish is not only delicious but also packed with nutrition. Chicken breast is a lean source of protein, while vegetables offer essential vitamins and minerals. The herb infusion not only enhances flavor but also provides antioxidants and other health benefits.

Variations

Experiment with different flavors by adding lemon zest for a citrusy twist or incorporating Mediterranean spices like oregano and paprika. You can also create a spicy version using chili flakes or Cajun seasoning for a kick of heat.

Tips for Success

Ensure your oven is properly preheated to achieve even cooking. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes after roasting to retain its juices and ensure tender, flavorful meat.

FAQs

1. What vegetables can I use besides the ones listed?
   • You can use vegetables like broccoli, cauliflower, or cherry tomatoes for variety.
2. How can I prevent the chicken from drying out?
   • Baste the chicken with pan juices during roasting or cover it loosely with foil.
3. Can I use dried herbs instead of fresh ones?
   • Yes, you can use dried herbs, but adjust the quantity as dried herbs are more potent.
4. How long should I marinate the chicken?
   • Marinate for at least 30 minutes, or up to overnight in the refrigerator for more intense flavor.
5. What side dishes pair well with herb-roasted chicken?
   • Roasted potatoes, quinoa salad, or grilled vegetables complement this dish beautifully.

Conclusion

Herb-roasted chicken breast with vegetables is a delightful dish that brings together simplicity and sophistication on a plate. Whether for a weeknight dinner or a special occasion, this recipe promises to satisfy with its rich flavors and wholesome ingredients.

Yield: 4

Herb-Roasted Chicken Breast with Vegetables Recipe

Print

Herb-roasted chicken breast is a timeless dish cherished for its simplicity and savory flavors. This recipe combines tender chicken breast with an assortment of fresh vegetables, infused with aromatic herbs and garlic, creating a wholesome and satisfying meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1 lemon, cut into wedges
• 1 red onion, sliced
• Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).

In a small bowl, mix 2 tablespoons of olive oil with salt, black pepper, paprika, garlic powder, and dried thyme. Rub this mixture evenly over the chicken breasts.

In a large bowl, toss the sliced carrots, red bell pepper, yellow bell pepper, zucchini, and red onion with the remaining tablespoon of olive oil, salt, and pepper.

Place the seasoned chicken breasts in the center of a large baking dish. Arrange the seasoned vegetables around the chicken.

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.

Remove from the oven, garnish with fresh parsley, and serve with lemon wedges on the side.