YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Crispy Root Vegetable Medley
Savor the succulent, herb-infused roasted chicken paired with a medley of crispy roasted root vegetables. This dish features juicy chicken breast enhanced with fragrant rosemary and thyme, accompanied by tender, slightly caramelized carrot and parsnip chunks, offering a satisfying balance of flavors and textures.
INGREDIENTS
6 oz Chicken Breast
1 medium Carrot
1 medium Parsnip
1 tsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
1 Garlic Clove
PREPARATION
Preheat the oven to 400°F (200°C).
Pat the chicken breast dry and season with salt, pepper, and a light drizzle of olive oil. Tuck in a sprig each of fresh rosemary and thyme for enhanced flavor.
Chop the carrot and parsnip into 1/2-inch chunks. In a bowl, toss the vegetables with olive oil, minced garlic, salt, pepper, and additional rosemary and thyme if desired.
Place the chicken breast on a baking tray lined with parchment paper. Arrange the seasoned vegetables around the chicken.
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy and tender.
Remove from the oven, let rest for a few minutes, and serve warm.