Herb-Crusted Chicken with Roasted Root Vegetables

Preheat oven to 425°F (220°C).

Peel and cut 3 medium carrots, 2 medium parsnips, and 1 large sweet potato into 1-inch chunks. Cut 1 medium red onion into wedges.

Place the vegetables on a large baking sheet. Drizzle with 2 tablespoons of olive oil, strip leaves from 1 sprig of rosemary and 2 sprigs of thyme, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly.

Arrange the vegetables in a single layer and roast for 15 minutes while preparing the chicken.

In a food processor, combine leaves from 1 sprig of rosemary, 2 sprigs of thyme, 1/4 cup fresh parsley, 3 minced garlic cloves, 1/2 cup breadcrumbs, zest from 1 lemon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until finely chopped and combined.

Pat 4 chicken breasts dry with paper towels. Brush each breast with 2 tablespoons of Dijon mustard.

Press the herb mixture onto the mustard-coated side of each chicken breast, creating an even crust.

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the chicken breasts, herb-side up, in the skillet and sear the bottom for 2 minutes.

Remove the vegetables from the oven after their initial 15 minutes, stir them, and drizzle with 1 tablespoon of honey. Make space in the center of the baking sheet.

Transfer the chicken, herb-side up, to the center of the baking sheet with the vegetables. Return to the oven and roast for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

Let the chicken rest for 5 minutes before serving. Squeeze juice from half the lemon over the vegetables and chicken just before serving.