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Ingredients
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Grilled Herb Chicken with Roasted Vegetables and Lemon-Garlic Pan Sauce
Method
Grilled Herb Chicken with Roasted Vegetables and Lemon-Garlic Pan Sauce
Marinate the chicken
Pat 4 boneless skinless chicken breasts dry. In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Add the chicken, coat thoroughly, cover, and refrigerate for at least 20 minutes and up to 2 hours.
Prepare and roast the vegetables
Preheat the oven to 425°F (220°C). Toss 1 lb halved baby potatoes, 3 carrots (cut into 1/2-inch pieces), and 1 red onion (wedged) with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until vegetables are tender and edges are caramelized.
Cook the chicken
Heat a large skillet or grill pan over medium-high heat and add a thin coat of oil or use nonstick spray. Remove chicken from the marinade and let excess drip off. Cook chicken breasts 5–7 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 165°F (74°C). Transfer cooked chicken to a plate and tent loosely with foil to rest 5 minutes.
Make the lemon-garlic pan sauce
In the same skillet used for the chicken, reduce heat to medium and add 2 tablespoons unsalted butter. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant (do not burn). Pour in 3 tablespoons chicken stock and scrape any browned bits from the pan with a wooden spoon. Stir in 1 tablespoon fresh lemon juice and 1 teaspoon honey (optional) and simmer 1–2 minutes until slightly reduced. Taste and adjust seasoning with salt and pepper as needed.
Finish and serve
Return the rested chicken to the skillet briefly to coat with sauce, spooning sauce over each breast for 30 seconds. Plate the chicken with a generous portion of roasted vegetables. Spoon remaining pan sauce over the chicken and vegetables. Garnish with 1 tablespoon chopped fresh parsley and an extra lemon wedge if desired.