Herb-Roasted Chicken Breast With Root Vegetables

Prep Time: 1½ Hours

Yields: 4 Servings


This recipe for roasted chicken breast turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!


4 free-range boned chicken breasts, skin and drumette intact

2 tbsps chopped tarragon

2 tbsps chopped basil

2 tbsps chopped thyme leaves

8 cipollini onions, peeled

8 yellow pearl onions, peeled

8 baby carrots, halved

8 fingerling potatoes, peeled and halved

1 large parsnip, peeled and cut into 8 pieces

8 Brussels sprouts, trimmed

salt and black pepper to taste

granulated garlic to taste

¼ cup olive oil

1 cup flour

¼ cup vegetable oil

1 tbsp butter

½ cup chicken stock


Preheat oven to 375°F. Bring 1 quart of lightly salted water to a boil then poach vegetables 5–10 minutes or until tender but not falling apart. Drain vegetables. In a large skillet, heat olive oil over medium-high heat. Add vegetables and sauté 1–2 minutes or until lightly browned. Place skillet in oven and roast vegetables 20–25 minutes. Remove from oven and set aside. Season chicken to taste using salt, black pepper, granulated garlic and fresh herbs. Dust lightly with flour and shake off excess. In a heavy-bottomed, 12-inch skillet, heat vegetable oil and butter over medium-high heat. Brown chicken, skin-side down, until golden brown, about 5 minutes. Turn chicken over and brown 4 additional minutes. Place chicken skin-side up on top root vegetables in large skillet then add chicken stock. Place in oven and roast an additional 15¬–20 minutes until juices run clear or thickest part of breast registers 160°–170°F. Remove from oven and allow to rest 5–7 minutes before serving.