Herb Roasted Chicken

with Veggies

Herb Roasted Chicken with Veggies

Two Chef Mission
It doesn't get anymore comforting than this! Pan-seared chicken and hearty roasted veggies feel like a comforting hug on a balmy summer night.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 26 kcal


  • Cutting Board
  • Chef Knife
  • Heat resistant spoon/spatula
  • Roasting Pan
  • Saute Pan
  • Tongs
  • Thermometer


  • 1 each Chicken Breast halved
  • 1 each Red Potato small dice
  • 1 each Sweet Potato small dice
  • 1 each Carrot diced
  • 2 stalks Celery diced
  • 1-2 cloves Garlic minced
  • 1 Tbsp Rosemary chopped
  • 1 Tbsp Thyme chopped
  • 1 Tbsp Oregano chopped
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Preheat the oven to 375 F
  • For the vegetables: make sure the potatoes are cut into smaller pieces so that they cook through.
  • In a roasting pan mix all the vegetables together with olive oil, garlic, salt, pepper, and ¾ of the herbs. Toss together to coat.
  • Heat a saute pan on high, add in 1-2 Tbs olive oil, and season chicken with salt, pepper, and herbs. Sear chicken on each side until golden, remove from the pan, and put on top of the vegetables in the roasting pan. Put in the oven and cook 25-40 minutes until the chicken is cooked through, internal temperature of 165 F
  • Serve and enjoy!


Calories: 26kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 35mgPotassium: 157mgFiber: 3gSugar: 1gVitamin A: 594IUVitamin C: 8mgCalcium: 91mgIron: 2mg
Keyword Chicken, Chicken Dishes, Chicken Recipes, Easy Chicken Recipes, Recipes, Simple Recipes, summer, vegetables
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