YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Roasted Root Vegetables
Savor the comforting flavors of tender herb-roasted chicken paired with a medley of caramelized root vegetables. The dish features juicy chicken breast enhanced with rosemary and thyme, accompanied by sweet carrots, parsnips, and sweet potato, all lightly tossed in olive oil and roasted to perfection for a satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1 cup diced Carrots
1 medium Parsnip
1/2 medium Sweet Potato
1 tsp Olive Oil
1 tbsp Fresh Rosemary, chopped
1 tbsp Fresh Thyme, chopped
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Place the chicken breast in a small baking dish. Drizzle with a small amount of olive oil and sprinkle with chopped rosemary, thyme, salt, and pepper.
In a separate bowl, combine the diced carrots, chopped parsnip, and cubed sweet potato. Drizzle with the remaining olive oil and season with salt and pepper. Toss to evenly coat.
Arrange the vegetables around the chicken in the baking dish or on a separate baking tray.
Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
Remove from the oven, let rest for a few minutes, and then serve your herb-roasted chicken with a hearty side of roasted root vegetables.