with Veggies
Herb Roasted Chicken with Veggies
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.
Equipment
- Cutting Board
- Chef Knife
- Heat resistant spoon/spatula
- Roasting Pan
- Saute Pan
- Tongs
- Thermometer
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 26kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 35mgPotassium: 157mgFiber: 3gSugar: 1gVitamin A: 594IUVitamin C: 8mgCalcium: 91mgIron: 2mg
Tried this recipe?Let us know how it was!