Herb-Roasted Chicken with Sweet Potato and Carrots

This delightful dish features succulent herb-roasted chicken breasts paired with roasted sweet potatoes and carrots. The combination of savory herbs and the natural sweetness of the vegetables creates a harmonious balance of flavors. A perfect meal for any occasion that is both comforting and nutritious.

Ingredients:

• 2 chicken breasts
• 2 medium sweet potatoes, peeled and cubed
• 2 large carrots, sliced
• 1 medium onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon honey (optional for glaze)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes, carrots, and onion with 1 tablespoon of olive oil, thyme, rosemary, salt, and pepper until evenly coated.
3. Spread the vegetable mixture on one side of a baking sheet.
4. Rub the chicken breasts with the remaining olive oil, salt, and pepper, then place them on the other side of the baking sheet.
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. If you like a sweeter glaze, drizzle honey over the chicken in the last 5 minutes of roasting.
7. Remove from the oven, let rest for a few minutes, then slice the chicken.
8. Serve the chicken alongside the roasted sweet potatoes and carrots, garnished with fresh parsley if desired.