Ingredients
- 4 boneless chicken breasts (500g or 1.1 lbs)
- 30ml (2 tbsp) olive oil
- 500g (1 lb) baby potatoes, halved
- 300g (10 oz) carrots, sliced
- 200g (7 oz) Brussels sprouts, halved
- 5g (1 tsp) salt, plus more to taste
- 2g (1/2 tsp) black pepper, plus more to taste
- 10g (2 tsp) fresh rosemary, chopped
- 10g (2 tsp) fresh thyme, chopped
- 5g (1 clove) garlic, minced
Instructions
Step 1: Preparing the Vegetables
Preheat the oven to 200°C (400°F). In a roasting pan, toss the baby potatoes, carrots, and Brussels sprouts with olive oil, salt, pepper, rosemary, and thyme. Spread them out in an even layer. Roast for 45 minutes, turning halfway through, until they are golden and tender.
Step 2: Searing the Chicken
While the vegetables are in the oven, heat a 12-inch sauté pan over medium-high heat. Add 15ml (1 tbsp) of olive oil. Season the chicken breasts with salt and pepper. Once the oil is shimmering, add the chicken to the pan. Cook for 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F).
Step 3: Resting and Plating
Once cooked, remove the chicken from the pan and let them rest for 5 minutes to allow the juices to redistribute. Plate the chicken alongside the roasted vegetables. Drizzle any accumulated juices from the chicken over the dish to intensify the flavors.
Step 4: Final Touches
Sprinkle the dish with additional minced garlic, rosemary, or thyme if desired for a fresh, aromatic finish. Serve immediately.
Conclusion
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