Herb-Roasted Chicken with Root Vegetables

This delightful dish features succulent chicken breast roasted to perfection, paired with tender potatoes, carrots, and celery. The combination of fresh herbs and garlic enhances the natural flavors of the ingredients, creating a comforting and satisfying meal that is both traditional and creatively elevated. Perfect for a family dinner, this dish meets various dietary needs while ensuring a wholesome experience.

Ingredients:

• 4 chicken breasts
• 4 medium potatoes, diced
• 3 large carrots, sliced
• 2 stalks of celery, chopped
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 lemon, juiced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the diced potatoes, sliced carrots, and chopped celery. Drizzle with 2 tablespoons of olive oil, add salt and pepper, and toss to coat evenly.
3. In another bowl, mix the chicken breasts with the remaining olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, salt, and pepper.
4. In a large baking dish, arrange the seasoned chicken breasts in the center and surround them with the prepared vegetables.
5. Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Remove from the oven and let it rest for 5 minutes before serving. Enjoy the dish warm, garnished with additional herbs if desired.