Pan-Seared Chicken with Roasted Autumn Vegetables
A simple, comforting weeknight recipe featuring pan-seared chicken breasts paired with a medley of roasted seasonal root vegetables, dressed with fresh herbs for a classic autumn flavor.
Overview
This recipe brings together juicy, pan-seared chicken breasts with a colorful assortment of roasted autumn root vegetables such as carrots, parsnips, and sweet potatoes. Fresh herbs add a fragrant, seasonal touch making it an ideal comforting meal for cooler evenings.
Why you’ll love it
It’s a straightforward, one-pan friendly recipe that celebrates the flavors of fall. The crispy, golden exterior of the chicken pairs perfectly with the sweet, caramelized vegetables. Plus, it's quick enough for weeknight dinners and uses readily available ingredients.
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Ingredient notes
Use fresh boneless, skinless chicken breasts for even cooking. Root vegetables like carrots, parsnips, and sweet potatoes provide natural sweetness and texture variety. Fresh thyme and rosemary are classic autumn herbs that complement both chicken and vegetables.
Serving & storage
Serve immediately for best texture. Leftovers keep well refrigerated in an airtight container for up to 3 days. Reheat gently to maintain moisture. For freezing, refrigerate cooked chicken and vegetables separately and use within 1 month.
Chef tips
- Use a meat thermometer to ensure chicken is fully cooked to 74°C (165°F) for food safety.
- Cut vegetables into uniform pieces to ensure even roasting.
- Letting chicken rest after cooking helps keep it juicy.
- If you prefer crispier skin, you can leave skin-on chicken breasts and adjust cooking times accordingly.
Ingredients
- 4boneless, skinless chicken breasts (about 600 g total)
- 2 tbspolive oil, divided
- 2 mediumcarrots, peeled and cut into 2.5 cm pieces
- 2 mediumparsnips, peeled and cut into 2.5 cm pieces
- 1 mediumsweet potato, peeled and cut into 2.5 cm cubes (~200 g)
- 1small red onion, cut into wedges (~100 g)
- 2 clovesgarlic, minced
- 1 tspfresh thyme leaves, plus extra for garnish
- 1 tspfresh rosemary, chopped, plus extra for garnish
- to tastesalt and freshly ground black pepper
- 1 tbspunsalted butter
- 1 tbsplemon juice (optional)
Equipment
- oven
- baking sheet
- large skillet (preferably cast iron)
- tongs
- knife
- cutting board
- measuring spoons
Nutrition per serving
- Calories400
- Protein38 g
- Carbs28 g
- Fat14 g
Step-by-step
Step 1
Preheat the oven to 200°C (390°F). Toss carrots, parsnips, sweet potato, and red onion with 1 tablespoon olive oil, half the garlic, half the thyme and rosemary, and season generously with salt and black pepper. Spread evenly on a baking sheet.
Step 2
Roast vegetables in the oven for 25-30 minutes, turning once halfway through, until tender and caramelized.
Step 3
While the vegetables roast, season chicken breasts liberally with salt, pepper, and the remaining thyme and rosemary.
Step 4
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add chicken breasts and cook for 5-7 minutes per side, until golden brown and internal temperature reaches 74°C (165°F). Add butter and the remaining garlic halfway through cooking and spoon melted butter over chicken for flavor and moisture.
Step 5
Remove chicken from skillet and let rest for 5 minutes to retain juices.
Step 6
Transfer roasted vegetables to serving plates, slice chicken breasts, and arrange on top or alongside. Drizzle with lemon juice if desired and garnish with fresh thyme or rosemary.
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