YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables
Savor the simplicity of this nutritious dinner featuring a tender, herb-crusted chicken breast paired with an array of roasted root vegetables. The aromatic rosemary and thyme elevate the flavors, while the light drizzle of olive oil ensures the dish remains moist and delicious. Perfect for a balanced, clean-eating meal that satisfies both your taste buds and your nutritional goals.
INGREDIENTS
6 oz Chicken Breast
1 medium Carrot
1 medium Parsnip
1/2 medium Red Onion (halved)
1 tsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry with paper towels. Season both sides generously with salt and black pepper.
On the prepared sheet pan, arrange the chicken breast. Surround the chicken with diced carrot, parsnip, and halved red onion.
Drizzle the vegetables and chicken with olive oil and toss lightly to ensure even coating.
Scatter fresh rosemary and thyme sprigs over the chicken and vegetables.
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for a few minutes before serving to allow flavors to meld.