Description

This Autumn Chicken Dinner is a hearty and comforting recipe featuring tender, boneless chicken breasts roasted alongside a medley of root vegetables. Flavored with a savory and slightly sweet glaze of soy sauce, honey, garlic, and aromatic herbs, this dish is perfect for a cozy fall meal. The recipe is simple to prepare and bakes all components together for a convenient, flavorful dinner.

Ingredients

Chicken

4 boneless, skinless chicken breasts (about 1.5 lbs)
Salt and pepper to taste

Vegetables

2 cups chopped root vegetables (carrots, potatoes, parsnips)
2 tbsp extra virgin olive oil
Salt and pepper to taste

Sauce

4 cloves fresh garlic, minced
¼ cup low-sodium soy sauce
2 tbsp honey
1 tsp dried thyme
1 tsp dried rosemary

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking dish using nonstick spray to prevent sticking.
Prepare the Chicken: Season the boneless, skinless chicken breasts generously with salt and freshly ground black pepper, then place them evenly spaced in the prepared baking dish.
Prepare the Vegetables: Chop the root vegetables into bite-sized pieces, toss them with the olive oil, salt, and pepper, and arrange them around the chicken breasts in the dish.
Make the Sauce: In a small bowl, whisk together the minced garlic, low-sodium soy sauce, honey, dried thyme, and dried rosemary until the honey is fully incorporated and the mixture is smooth.
Combine and Roast: Drizzle the sauce evenly over the chicken breasts and vegetables. Place the dish in the preheated oven and roast for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender when pierced with a fork.
Serve: Remove the dish from the oven and serve warm, spooning any remaining sauce over the chicken and vegetables for extra flavor.

Notes

Ensure the chicken reaches the safe internal temperature of 165°F to avoid undercooking.
You can substitute root vegetables with your favorites such as sweet potatoes or turnips.
For a gluten-free version, use gluten-free soy sauce or tamari.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
To save time, you can prepare the sauce mixture ahead and marinate the chicken for up to 2 hours before cooking.