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Weeknight roast chicken dinner sliced into pieces next to crisp potatoes and roasted carrots on a blue plate with a grey napkin and gravy on the side.

Weeknight Roast Chicken Dinner

fennel roasted carrots and fingerling potatoes

STARS

This cozy staple brings any weeknight to life. Give chicken breasts the royal treatment by soaking them overnight in an herb-laced salt brine to lock in moisture and infuse flavor. Then marinate the chicken in a rosemary-herb mixture before roasting it to juicy perfection, just like Mom used to make. Roasted rainbow carrots and salted fingerling potatoes turn this dish into a meal that is simple, complete, and delicious.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 hours
Active Time:  30 minutes
Ingredients

Chicken

  • 2 garlic cloves, chopped
  • 5 sage leaves, chopped
  • 6 thyme sprigs, leaves picked from the stems
  • 6 rosemary sprigs, leaves picked from the stems and chopped
  • 1 bunch Italian parsley, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 boneless, skinless chicken breasts
  • Fresh parsley, for garnish

Fennel Roasted Rainbow Carrots

  • 8 rainbow carrots, sliced into ¼ inch rounds 
  • 2 tablespoons canola oil
  • 1 teaspoon ground fennel seed
  • ½ teaspoon kosher salt, to taste
  • ¼ teaspoon ground black pepper, to taste

Herb Lemon Roasted Fingerling Potatoes

  • 1½ pounds fingerling potatoes, halved
  • 2 teaspoons fresh thyme leaves
  • ½ cup fresh Italian parsley, chopped
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 lemon, juiced

Chicken Gravy

  • ½ cup canola oil
  • ¼ cup all-purpose flour
  • 1 cup chicken stock
  • Salt and pepper, to taste
  • Fresh thyme leaves
Directions
1
Combine the garlic, sage, thyme, rosemary, parsley, olive oil, salt and pepper in an airtight bag. Add the chicken and marinate overnight. 
2
Preheat the oven to 450°F. Roast the chicken on a baking sheet until the internal temperature reaches 155°F. Remove from the oven, cover, and let rest. The chicken should rise to 165°F internal temperature as it rests. 
3
Toss the carrots on a baking sheet with the oil, fennel, salt and pepper. Roast for 15-20 minutes, until fork-tender. For color, turn on the broiler and char the carrots for a few minutes. 
4
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 15-20 minutes. Let cool, then toss the potatoes with thyme, parsley, and lemon juice.  
5
To make the gravy, in a medium saucepan, combine the oil and flour over low heat. Cook, stirring, for 7-10 minutes, until golden. Add the chicken stock, stirring with a whisk. Bring to a simmer, then season with salt, pepper and thyme. Use water, as necessary to thin out the gravy. 
6
Serve the chicken alongside Fennel Roasted Rainbow Carrots and Herb Lemon Roasted Fingerling Potatoes. Drizzle with gravy and garnish with fresh parsley. 

Weeknight Roast Chicken Dinner

fennel roasted carrots and fingerling potatoes

STARS

This cozy staple brings any weeknight to life. Give chicken breasts the royal treatment by soaking them overnight in an herb-laced salt brine to lock in moisture and infuse flavor. Then marinate the chicken in a rosemary-herb mixture before roasting it to juicy perfection, just like Mom used to make. Roasted rainbow carrots and salted fingerling potatoes turn this dish into a meal that is simple, complete, and delicious.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Chicken

  • 2 garlic cloves, chopped
  • 5 sage leaves, chopped
  • 6 thyme sprigs, leaves picked from the stems
  • 6 rosemary sprigs, leaves picked from the stems and chopped
  • 1 bunch Italian parsley, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 boneless, skinless chicken breasts
  • Fresh parsley, for garnish

Fennel Roasted Rainbow Carrots

  • 8 rainbow carrots, sliced into ¼ inch rounds 
  • 2 tablespoons canola oil
  • 1 teaspoon ground fennel seed
  • ½ teaspoon kosher salt, to taste
  • ¼ teaspoon ground black pepper, to taste

Herb Lemon Roasted Fingerling Potatoes

  • 1½ pounds fingerling potatoes, halved
  • 2 teaspoons fresh thyme leaves
  • ½ cup fresh Italian parsley, chopped
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 lemon, juiced

Chicken Gravy

  • ½ cup canola oil
  • ¼ cup all-purpose flour
  • 1 cup chicken stock
  • Salt and pepper, to taste
  • Fresh thyme leaves

Directions

1
Combine the garlic, sage, thyme, rosemary, parsley, olive oil, salt and pepper in an airtight bag. Add the chicken and marinate overnight. 
2
Preheat the oven to 450°F. Roast the chicken on a baking sheet until the internal temperature reaches 155°F. Remove from the oven, cover, and let rest. The chicken should rise to 165°F internal temperature as it rests. 
3
Toss the carrots on a baking sheet with the oil, fennel, salt and pepper. Roast for 15-20 minutes, until fork-tender. For color, turn on the broiler and char the carrots for a few minutes. 
4
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 15-20 minutes. Let cool, then toss the potatoes with thyme, parsley, and lemon juice.  
5
To make the gravy, in a medium saucepan, combine the oil and flour over low heat. Cook, stirring, for 7-10 minutes, until golden. Add the chicken stock, stirring with a whisk. Bring to a simmer, then season with salt, pepper and thyme. Use water, as necessary to thin out the gravy. 
6
Serve the chicken alongside Fennel Roasted Rainbow Carrots and Herb Lemon Roasted Fingerling Potatoes. Drizzle with gravy and garnish with fresh parsley.