Herb‑Infused Roast Chicken Breast with Sunday Roast Medley

Step 1

Preheat the oven to 425°F (220°C). In a large bowl, toss carrots, parsnips, potatoes, and Brussels sprouts with 2 tbsp olive oil, 1 tbsp melted butter, half the minced garlic, rosemary, thyme, salt, and pepper; spread the veg on a rimmed baking sheet.

Step 2

Pat the chicken breasts dry with paper towels, then rub them with the remaining 1 tbsp olive oil, the rest of the garlic, lemon zest, and a pinch of salt and pepper. Nestle the breasts skin‑side up among the vegetables.

Step 3

Roast for 20 minutes, then flip the chicken and stir the veg gently; continue roasting another 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are caramelized and fork‑tender.

Step 4

While the chicken rests, place the pan drippings in a small saucepan over medium heat; whisk in flour and cook for 1 minute, then slowly add chicken broth, Dijon mustard, and honey, whisking until smooth and slightly thickened. Season to taste.

Step 5

Slice the chicken breasts on a bias, arrange on a serving platter surrounded by the roasted veg, and drizzle with the warm herb‑gravy. Garnish with a sprig of rosemary for a polished finish.