Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Pat the chicken breast completely dry with paper towels to ensure the skin and herbs sear beautifully during roasting.
Peel and cube the sweet potato into 1-inch pieces and slice the carrots into half-inch rounds.
In a large mixing bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the sea salt, and half of the black pepper.
In a small bowl, whisk together the remaining olive oil, minced garlic, chopped rosemary, and thyme to create a thick herb paste.
Place the chicken breast on the prepared baking sheet and rub the garlic-herb paste evenly over all sides of the meat.
Arrange the seasoned root vegetables in a single layer around the chicken, ensuring they aren't overcrowded so they roast rather than steam.
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.
Remove from the oven and let the chicken rest for 5 minutes before slicing to allow the juices to redistribute for maximum tenderness.