Grilled Chicken with Roasted Parsnip and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just over an hour with minimal fuss. Juicy grilled chicken pairs beautifully with sweet roasted parsnips that caramelize perfectly in the oven. The herb butter with fresh rosemary, thyme, and garlic adds incredible flavor without any complicated techniques. Parsnips are packed with fiber and vitamin C, making this dish as nourishing as it is delicious. Everything cooks simultaneously, so you'll have an elegant meal on the table faster than you'd expect.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- ¾ kgparsnips(peeled and cut into 3-inch batons)
- 4 tablespoonsolive oil
- 3 tablespoonsunsalted butter(softened)
- 1 tablespoonfresh rosemary(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 2garlic cloves(minced)
- 1 teaspoonlemon zest
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 tablespoonhoney
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While the grill heats, toss the parsnip batons with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Tip: Cut parsnips to similar sizes for even cooking.
- 2
In a small bowl, combine softened butter with chopped rosemary, thyme, minced garlic, and lemon zest. Set this herb butter aside at room temperature.
Tip: Making herb butter ahead allows flavors to meld together beautifully.
- 3
Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. Brush lightly with the remaining 2 tablespoons of olive oil.
Tip: Dry chicken ensures better browning and a nice crust on the grill.
- 4
Place parsnips directly on the grill grates and cook for 12-15 minutes, stirring occasionally, until golden brown and tender with slight charring.
Tip: Don't move them too frequently; let them develop color for better flavor.
- 5
Once parsnips are nearly done, place chicken breasts on the grill. Cook for 6-7 minutes without moving, until grill marks form and the bottom is cooked through.
Tip: Resist the urge to flip too early; this creates beautiful char marks.
- 6
Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F when measured at the thickest part with a meat thermometer.
Tip: Using a meat thermometer removes guesswork and ensures perfectly cooked chicken every time.
- 7
Remove chicken and parsnips from the grill. Immediately place a generous dollop of herb butter on top of each chicken breast, allowing it to melt.
Tip: The residual heat will melt the butter into a silky sauce.
- 8
Drizzle the parsnips with honey and balsamic vinegar, tossing gently to coat. Serve the chicken and parsnips together while warm.
Tip: The balsamic adds a subtle sweetness that complements the caramelized parsnips.
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