YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Root Vegetable Medley
Savor the comforting flavors of herb-roasted chicken paired with a colorful medley of root vegetables. This dish features tender, juicy chicken breast roasted to perfection with aromatic rosemary and thyme, mingling with sweet carrots and earthy parsnips. It’s a well-balanced, nutrient-packed meal that is both satisfying and delicious.
INGREDIENTS
5 ounces Chicken Breast, Boneless, Skinless
1/2 cup Baby Carrots
1/2 cup Parsnips
1 teaspoon Olive Oil
1 tablespoon Fresh Rosemary
1 tablespoon Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine the olive oil, fresh rosemary, fresh thyme, salt, and pepper.
Place the chicken breast in a baking dish and brush both sides with the herb-oil mixture.
Cut the carrots and parsnips into uniform pieces and toss them in the remaining herb-oil mixture.
Arrange the vegetables around the chicken on the baking sheet, ensuring they are spread in a single layer for even roasting.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.
Allow the dish to rest for a few minutes before serving. Enjoy your balanced, flavorful meal!