YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Crispy Root Vegetables
Savor a rustic dish featuring tender herb-roasted chicken paired with a medley of crispy root vegetables. The aromatic blend of rosemary and thyme elevates each bite, creating a harmonious balance of savory flavors and natural sweetness from the vegetables.
INGREDIENTS
5 oz Chicken Breast
1 medium Carrot
1 small Parsnip
0.5 cup diced Turnip
0.33 tbsp Olive Oil
1 tbsp Fresh Rosemary, chopped
1 tbsp Fresh Thyme, chopped
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C).
Prepare the chicken breast by patting it dry. Season it generously with salt, pepper, chopped rosemary, and thyme.
Peel and chop the carrot, parsnip, and turnip into bite-sized pieces.
In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and a squeeze of fresh lemon if available (optional) until evenly coated.
Arrange the chicken breast in the center of a baking tray and surround it with the root vegetables in a single layer.
Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crispy on the edges.
Remove from the oven and allow the chicken to rest for 5 minutes before serving alongside the roasted vegetables.