Grilled Chicken with Roasted Turnip and Herb Butter

Instructions

1. 1

   Pat chicken breasts dry and season both sides generously with salt and pepper. Let rest for 10 minutes at room temperature while you prepare the turnips.

   Tip: Drying the chicken helps achieve better browning and grill marks.

2. 2

   Toss turnip cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast in a 400°F oven for 25-30 minutes, stirring halfway through, until golden and tender.

   Tip: The turnips should develop caramelized edges for maximum flavor.

3. 3

   While turnips roast, prepare the herb butter by mashing together softened butter, chopped sage, minced garlic, and lemon juice in a small bowl. Season with a pinch of salt.

4. 4

   Heat a grill pan or outdoor grill to medium-high heat. Lightly brush with remaining 2 tablespoons olive oil.

   Tip: A hot grill ensures proper searing and prevents sticking.

5. 5

   Place chicken breasts on the grill and cook for 6-7 minutes per side without moving them around, until internal temperature reaches 165°F and grill marks appear.

   Tip: Resist the urge to flip frequently; let them develop a golden crust.

6. 6

   Remove chicken from grill and place on a serving platter. Top each breast with a generous dollop of herb butter and let rest for 2 minutes.

   Tip: Resting allows the juices to redistribute throughout the meat.

7. 7

   Transfer roasted turnips to the platter, arrange fresh thyme sprigs between the chicken and vegetables for garnish, and serve immediately while the herb butter is still warm.