Herb Glazed Chicken with Veggie Mix

Herb Glazed Chicken with Veggie Mix

Two Chef Mission
The herbs in this easy glaze make a fantastic flavoring for perfectly seared chicken breast and roasted butternut quash and seasonal root veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 24 kcal


  • Cutting Board
  • Chef Knife
  • Mixing bowl
  • 2 Sheet Trays
  • Tongs
  • Thermometer
  • Saute Pan
  • Heat resistant spoon/spatula


  • 1 each Chicken Breast halved
  • 1/2 each Butternut Squash peeled, diced
  • 3 each Radish quartered
  • 1 each Carrot peeled, diced
  • 1 stalk Celery diced
  • 1 each Potato diced
  • 1 clove Garlic minced
  • 1 Tbsp Rosemary chopped
  • 2 Tbsp Thyme chopped
  • 1 Tbsp Sage chopped
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Preheat the oven to 350 F.
  • Toss the butternut squash with oil, salt and pepper and spread on a sheet tray. Toss the rest of the veggies with oil, salt, pepper, garlic, 1/2 the herbs and spread on a sheet pan. Roast in the oven until tender 15-20 minutes.
  • Season chicken with salt, pepper and 1/2 the herbs and sear in a pan with a bit of oil. Finish in the oven on a sheet tray until an internal temp of 165 F, about 15 minutes.
  • In the pan from the chicken add in stock to deglaze the pan, scrape the bit off the bottom of the pan and let stock reduce to a glaze. Glaze chicken to serve
  • Serve & Enjoy!


Calories: 24kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 19mgPotassium: 95mgFiber: 2gSugar: 1gVitamin A: 584IUVitamin C: 13mgCalcium: 77mgIron: 2mg
Keyword Chicken, Chicken Dishes, Chicken Recipes, Easy Chicken Recipes, fall, Recipes, Simple Recipes, vegetables
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