Name: Herb-Roasted Chicken with Root Vegetables
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 Portionen
Ingredients: 0.25 cup unsalted butter; 2 piece bone-in, skin-on chicken breasts; 4 piece potatoes, peeled and cut into 1-inch cubes; 4 piece carrots, peeled and cut into 1/2-inch rounds; 3 stalk celery, cut into 1/2-inch slices; 1 tbsp fresh rosemary; 1 tsp fresh lemon thyme leaves; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp seasoned salt; 0.25 tsp ground white pepper; salt; ground black pepper

Cook Time

1 h 10 min

Servings

Difficulty

Medium

Prep Time

20 Min

Description

This herb-roasted chicken with root vegetables is a comforting and flavorful dish perfect for a cozy autumn dinner. The chicken breasts are pan-seared to golden perfection and then roasted alongside potatoes, carrots, and celery, infused with the aromatic flavors of rosemary, thyme, and smoked paprika. I love making this recipe because it's a complete meal in one pan, easy to prepare, and always a crowd-pleaser. The vegetables become tender and slightly caramelized, complementing the juicy and flavorful chicken beautifully. It's a hearty and satisfying dish that's sure to warm you up on a chilly evening.

Ingredients (13 ingredients)

0.25 cup unsalted butter
2 piece bone-in, skin-on chicken breasts
4 piece potatoes, peeled and cut into 1-inch cubes
4 piece carrots, peeled and cut into 1/2-inch rounds
3 stalk celery, cut into 1/2-inch slices
1 tbsp fresh rosemary
1 tsp fresh lemon thyme leaves
0.5 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp seasoned salt
0.25 tsp ground white pepper
salt
ground black pepper

Preparation (5 steps)

Chop Rosemary and Thyme

Thermomix® Setting

3 sec/Speed 8

Place 1 tablespoon fresh rosemary and 1 teaspoon fresh lemon thyme leaves into the mixing bowl. Chop for 3 Sec./Stufe 8.

Melt Butter

Melt ¼ cup unsalted butter in a 12-inch cast iron or regular skillet over medium heat. This step is done outside of the Thermomix to properly sear the chicken.

Sear Chicken

Add 2 bone-in, skin-on chicken breasts to the skillet, skin-side down, and cook until beginning to brown and crisp, about 5 minutes. This step is done outside of the Thermomix to properly sear the chicken.

Prepare Vegetables and Seasoning

Flip chicken; arrange 4 potatoes, peeled and cut into 1-inch cubes, 4 carrots, peeled and cut into 1/2-inch rounds, and 3 stalks celery, cut into 1/2-inch slices around the edges of the skillet. Sprinkle the chopped herbs over top, then season with ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon seasoned salt, ¼ teaspoon ground white pepper, salt and ground black pepper to taste.

Cook Chicken and Vegetables

Cover the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). This step is done outside of the Thermomix to properly roast the chicken.