Description
A hearty and flavorful Autumn Chicken Dinner featuring tender roasted chicken breasts paired with a medley of seasonal root vegetables, all infused with a savory honey-soy glaze and aromatic herbs. Perfect for a cozy fall meal that comes together effortlessly in the oven.
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 lightly coat a baking dish with nonstick spray to prevent sticking.
- Season Chicken: Generously season the chicken breasts with salt and pepper, then place them evenly in the prepared baking dish.
- Prepare Vegetables: Chop the root vegetables into bite-sized pieces. Toss them with olive oil, and season with salt and pepper. Arrange the vegetables around the chicken breasts in the dish.
- Mix and Drizzle Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, minced garlic, dried thyme, and dried rosemary. Drizzle this flavorful mixture evenly over the chicken and vegetables.
- Roast: Place the baking dish in the oven and roast for 35 to 45 minutes, 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 oven and serve warm, spooning any remaining sauce from the dish over the chicken and vegetables for extra flavor.
Notes
- Ensure the chicken breasts are even in size for uniform cooking.
- You can substitute the root vegetables with other hearty vegetables like sweet potatoes or beets.
- If you don’t have dried herbs, fresh thyme and rosemary can be used, just increase the amount slightly.
- To make this dish gluten-free, substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
- Use a meat thermometer to check for doneness to avoid overcooking the chicken.
