Description
A hearty and flavorful Autumn Chicken Dinner featuring tender baked chicken breasts roasted alongside a medley of seasoned root vegetables. The dish is enhanced with a savory and slightly sweet garlic-soy glaze, perfect for a cozy fall meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- 4 cloves fresh garlic, minced
Vegetables
- 2 cups chopped root vegetables (carrots, potatoes, parsnips)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and prepare a baking dish by spraying it with nonstick spray to prevent sticking and for easy cleanup.
- Season Chicken: Generously season the chicken breasts on both sides with salt and pepper. Arrange them evenly in the prepared baking dish.
- Prepare Vegetables: Chop the root vegetables into bite-sized pieces. Toss them in a bowl with extra virgin olive oil, salt, and pepper until evenly coated. Arrange the vegetables around the chicken breasts in the baking dish.
- Make Sauce: In a separate bowl, whisk together the low-sodium soy sauce, honey, minced garlic, dried thyme, and dried rosemary until well combined.
- Apply Sauce: Drizzle the sauce mixture evenly over the chicken breasts and surrounding vegetables, ensuring good coverage for flavor.
- Roast: Place the baking dish in the preheated oven and roast for 35 to 45 minutes. Roast until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender when pierced with a fork.
- Serve: Remove from the oven and serve the chicken and vegetables warm. Drizzle any remaining sauce from the dish over the meal for added flavor.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (75°C).
- Feel free to substitute or add other root vegetables like sweet potatoes, turnips, or beets for variety.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If you prefer a crispier finish, you can broil the dish for the last 2-3 minutes, watching carefully to avoid burning.
