Roasted Chicken Breast with Beets and Carrots
A quick and colorful sheet-pan dinner with juicy chicken breast and sweet roasted root vegetables, finished with fresh thyme.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 35g
Ingredients
- 2 whole chicken breast
- 2 medium beets
- 3 medium carrots
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 1 pinch salt and pepper
Instructions
- 1
Preheat oven to 425°F. Peel and chop the 2 beets and 3 carrots into 1-inch chunks. Toss with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- 2
Roast the vegetables for 10 minutes, until they start to soften and brown at the edges.
- 3
While vegetables roast, rub the 2 chicken breasts with remaining 1 tbsp olive oil, salt, pepper, and 1 tbsp fresh thyme leaves.
- 4
Push vegetables to the sides of the sheet pan, place chicken in the center, and roast for 15-18 minutes, until chicken reaches 165°F and vegetables are fork-tender.
- 5
Let rest for 2 minutes, then slice chicken and serve with the roasted beets and carrots.
Tools you’ll need
- baking sheet
- chef's knife
- cutting board
- mixing bowl
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