Introduction
Born from the timeless tradition of Sunday family roasts, this one-pan wonder represents the evolution of classic European roasting techniques adapted for modern, busy lifestyles. The method of combining meat and vegetables in a single roasting pan dates back centuries, when families would bring their prepared dishes to communal ovens in their villages. This practice not only simplified cooking but also allowed the vegetables to bask in the flavorful drippings of the roasting chicken – a technique that professional chefs still prize today. The addition of lemon and herbs reflects the Mediterranean influence that has brightened Western cuisine since the expansion of trade routes, bringing citrus and aromatic herbs to European kitchens.
Ingredients
• 4 bone-in, skin-on chicken breasts (about 2.5-3 pounds total)
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 4 cloves garlic, minced
• 2 medium lemons - 1 zested and juiced, 1 sliced
• 1 pound baby potatoes, halved
• 3 medium carrots, cut into 2-inch pieces
• 2 medium parsnips, cut into 2-inch pieces
• 1 large red onion, cut into 8 wedges
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon paprika
• 1/4 cup low-sodium chicken broth
Step 1:
Preheat oven to 425°F (220°C). In a small bowl, combine 2 tablespoons olive oil, minced garlic, rosemary, thyme, lemon zest, and half of the salt and pepper.
Step 2:
Pat chicken breasts dry with paper towels. Gently loosen skin and rub herb mixture under and over the skin. Sprinkle with paprika.
Step 3:
In the roasting pan, toss potatoes, carrots, parsnips, and onion wedges with remaining olive oil, salt, and pepper. Arrange vegetables around the edges of the pan.
Step 4:
Place chicken breasts skin-side up in the center of the pan. Pour chicken broth into the bottom of the pan. Arrange lemon slices around chicken.
Step 5:
Roast for 40-45 minutes, or until chicken reaches 165°F (74°C) internal temperature and vegetables are tender. Baste with pan juices halfway through cooking.
Step 6:
Let rest for 5-10 minutes before serving. Drizzle with remaining pan juices and fresh lemon juice.
Q: Can I use dried herbs instead of fresh?
A: Yes, use one-third the amount of dried herbs as fresh (2 teaspoons each dried rosemary and thyme).
Q: How do I know when the chicken is done?
A: Use a meat thermometer to ensure internal temperature reaches 165°F (74°C) at the thickest part.
Q: Can I prep this ahead of time?
A: Yes, prepare the herb mixture and cut vegetables up to 24 hours in advance. Store separately in the refrigerator.
• Chicken thighs can be substituted for breasts for more flavor and moisture.
• Fresh herbs are preferred, but dried can be used (use 1/3 the amount).
• Root vegetables can be swapped based on seasonal availability.
• For dairy-free and gluten-free diets.
• Select uniformly sized potatoes for even cooking.
• Organic, free-range chicken recommended for best flavor.
Serve each chicken breast with a generous portion of roasted vegetables, garnished with pan juices and fresh herbs if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
Prep all vegetables while the oven preheats. Prepare the herb mixture first to allow flavors to meld.
- Ensure chicken is at room temperature before roasting for even cooking
- Cut vegetables in uniform sizes for consistent roasting
- Don't skip the resting period as it helps retain juices
Substitute sweet potatoes for regular potatoes, or use chicken thighs instead of breasts. For a spicier version, add red pepper flakes to the herb mixture.
Serve with a crisp Sauvignon Blanc or light Pinot Grigio. Pairs well with a simple green salad with lemon vinaigrette.
Year-round, but especially appealing in fall and winter when root vegetables are in season.
Contains no common allergens such as dairy, eggs, nuts, soy, wheat, or shellfish. Always check individual ingredient labels for potential cross-contamination.
