Herb-Roasted Chicken with Root Vegetables

This delicious dish features succulent chicken breasts roasted with a medley of carrots, potatoes, onions, garlic, and bell peppers. The combination of herbs adds depth to the flavors, while the roasting process brings out the natural sweetness of the vegetables. A perfect balance of traditional comfort food with a touch of creativity, this recipe is both satisfying and wholesome.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 medium carrots, sliced
• 2 medium potatoes, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the carrots, potatoes, onion, garlic, and bell pepper. Drizzle with olive oil, and season with thyme, rosemary, salt, and pepper. Toss to coat the vegetables evenly.
3. Place the seasoned vegetables in a roasting pan and create space in the center for the chicken.
4. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Place them in the center of the roasting pan.
5. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender.
6. Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired.
7. Serve hot, enjoying the flavorful combination of the roasted chicken and vegetables.