# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
→ Herb Crust
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh thyme leaves, chopped
07 - 2 tablespoons fresh rosemary, finely chopped
08 - 2 cloves garlic, minced
09 - 1 teaspoon lemon zest
10 - 2 tablespoons grated Parmesan cheese
→ Root Vegetables
11 - 3 medium carrots, peeled and cut into 1-inch pieces
12 - 2 parsnips, peeled and cut into 1-inch pieces
13 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
14 - 1 large red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - ¾ teaspoon salt
17 - ½ teaspoon black pepper
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss carrots, parsnips, sweet potatoes, and red onion with 2 tablespoons olive oil, ¾ teaspoon salt, and ½ teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - Rub chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
04 - In a small bowl, combine parsley, thyme, rosemary, garlic, lemon zest, and Parmesan. Press herb mixture firmly onto the tops of the chicken breasts.
05 - Nestle the herb-crusted chicken breasts among the vegetables on the sheet pan.
06 - Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and golden brown.
07 - Let rest for 3 to 5 minutes before serving. Garnish with extra fresh herbs if desired.
