Preparation

• Preheat your oven to 400°F (200°C).
• In a large mixing bowl, combine 2 tablespoons of olive oil, minced garlic, oregano, thyme, rosemary, paprika, lemon juice, lemon zest, salt, and pepper. Whisk together until well combined.
• Add the chicken breasts to the marinade, making sure they are well-coated. Let them marinate for at least 15 minutes, or up to an hour in the refrigerator for deeper flavor.
• While the chicken marinates, prepare the vegetables. In another bowl, toss the baby carrots and halved baby potatoes with the remaining 2 tablespoons of olive oil, garlic powder, dried thyme, salt, and pepper.
• Spread the seasoned carrots and potatoes evenly on one side of a large baking sheet.
• Heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken breasts and sear for about 4-5 minutes on each side until golden brown.
• Once the chicken is nicely browned, transfer the skillet to the oven alongside the baking sheet with the vegetables. Roast everything for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
• Remove from the oven and let the chicken rest for 5 minutes before slicing.
• Serve the garlic herb chicken garnished with chopped parsley, alongside the roasted carrots and potatoes.