Herb-Roasted Chicken Breasts with Vegetables
This dish features juicy, bone-in, skin-on chicken breasts roasted with a medley of seasonal vegetables, seasoned with fresh herbs. It's perfect for portioning into casseroles or freezing for later use.
Preheat your oven to 425°F. Pat the chicken breasts dry with paper towels and season them generously with salt and pepper.
In a large bowl, toss your choice of chopped vegetables with olive oil, salt, and pepper. Arrange the seasoned chicken breasts on a baking sheet, skin side up.
Surround the chicken with the seasoned vegetables. Drizzle the chicken and vegetables with additional olive oil and sprinkle with fresh herbs.
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. Portion the chicken and vegetables into individual containers for freezing or enjoy immediately.
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