Grilled Chicken With Roasted Vegetables Recipe
Oven roasted vegetables & goat cheese topped with a freshly grilled chicken breast.
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Ingredients
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Grilled Chicken
Roasted Vegetables
Finishing & Garnish
Method
Roasted Vegetables
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.
Place the potatoes, carrots, red bell pepper, zucchini and red onion in a large bowl.
Add 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper to the vegetables. Toss until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet, leaving space between pieces for even roasting. If necessary use two sheets.
Roast in the preheated oven for 25–30 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized. Start checking at 20 minutes for desired browning.
Grilled Chicken
While the vegetables roast, prepare the chicken. If chicken breasts are thick, butterfly or pound to an even thickness (about 3/4 inch) so they cook evenly.
In a shallow dish or bowl combine 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and whisk to make the marinade.
Add the chicken breasts to the marinade and turn to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours). If refrigerated, bring to room temp for 15 minutes before grilling.
Remove excess marinade and place the chicken on the hot grill. Cook 5–7 minutes per side (depending on thickness), rotating once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear.
Transfer the cooked chicken to a clean plate and let rest for 5 minutes before slicing; resting keeps the juices locked in.
Finishing & Serving
When the roasted vegetables are done, remove them from the oven and transfer to a serving platter. Crumble 3/4 cup goat cheese evenly over the hot vegetables so it softens slightly.
Slice each rested chicken breast crosswise into 1/2-inch slices and arrange on top of or alongside the roasted vegetables.
Scatter chopped fresh parsley over the dish and serve with lemon wedges for squeezing, if desired.
Serve hot. Leftovers keep in an airtight container in the refrigerator for up to 3 days.
