YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Chicken with Roasted Root Vegetables
Savor the warmth of perfectly roasted chicken paired with tender, caramelized root vegetables. The chicken is lightly seasoned with fresh herbs, salt, and pepper, creating a crispy, flavorful exterior, while the medley of carrots and parsnips offers a naturally sweet and earthy finish, making this dish a comforting yet healthy meal option.
INGREDIENTS
4 oz Chicken Breast
1 medium Carrot
1 medium Parsnip
1 tsp Olive Oil
1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, and mixed fresh herbs.
Peel the carrot and parsnip if desired, then cut them into bite-sized pieces.
In a mixing bowl, toss the vegetables with olive oil, a pinch of salt, and pepper until evenly coated.
Place the seasoned chicken breast on a baking tray lined with parchment paper. Arrange the vegetables around the chicken.
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
Remove from the oven and let the chicken rest for a few minutes before serving.