Pan-Seared Chicken with Herb-Roasted Root Vegetables
A quick and nourishing dinner featuring tender pan-seared chicken breast paired with a colorful medley of seasonal root vegetables, infused with aromatic rosemary and thyme.
Ingredients
- Chicken Breast180 g
- Carrot80 g
- Garlic5 g
- Olive Oil10 ml
- Salt1 pinch
- Black Pepper1 pinch
- Parsnip80 g
- Celery Root80 g
- Potato80 g
- Rosemary2 g
- Thyme2 g
Instructions
- 1Step 1
Step 1: Preheat a large oven-safe skillet or a baking sheet in the oven at 200°C (390°F) for quick roasting. Peel and chop the carrot, parsnip, celery root, and potato into small, uniform 1cm pieces for quick cooking. Mince the garlic.
- 2Step 2
Step 2: In a bowl, toss the chopped root vegetables with 5ml of olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Spread them in a single layer on the preheated skillet/baking sheet and roast for 10 minutes, stirring halfway through.
- 3Step 3
Step 3: While vegetables roast, pat the chicken breast dry. Season generously with salt and pepper. Heat the remaining 5ml of olive oil in a separate non-stick pan over medium-high heat. Add the chicken breast and sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature 74°C/165°F).
- 4Step 4
Step 4: Remove chicken from pan and let rest for a few minutes before slicing. Once vegetables are tender and slightly caramelized, remove from oven. Serve the sliced chicken breast alongside the roasted root vegetables.
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